6 whole eggs
2 egg yolks
30g active dry yeast
1kg bread flour
300g unsalted butter (room temperature)
TT thyme and lemon
Heat the milk to 36˚ (body temperature) and add the yeast and sugar. Mix the dry ingredients with half of the butter. Slowly add the wet ingredients and start to knead until smooth. Massage in the last of the butter. Cover with a tea towel in a lightly oiled bowl and place in a warm place until twice the volume. Punch down the dough and portion into 40g balls. Place in a loaf pan two by to and have two layers. Allow to rise and bake at 160˚C or 325˚F for 15-20 minutes.
- If using fresh yeast, double the amount asked for.
- Window test: break off a ping pong size piece of dough and flatten it in your palm. Gently pull the outsides until you can almost see through the dough. If the dough breaks, continue kneading.