Ingredients
- 3 ⅓ cups (400 g) bread flour
- 1 T (12 g) instant yeast
- ¼ cup (50 g) granulated sugar
- ½ tsp (2 g) salt
- ½ cup (120 mL) whole milk, room temperature
- 4 large eggs, room temperature, divided use
- 8 Tbsp (113 g) salted butter, room temperature
special equipment
- KitchenAid® stand mixer
- KitchenAid® dough hook attachment
- Sifter/Scale Attachment
- Parchment paper
- Baking sheet
Method
- Place bowl in Stand Mixer. Attach Sifter + Scale Attachment to Stand Mixer hub and power on the scale. Release the ingredient chute into the bowl.
- Measure 400 g of bread flour in the hopper of the Sifter + Scale and turn the mixer on speed 1 to sift flour into the bowl.
- Zero the scale, then add the 12 g instant yeast, 50 g granulated sugar, and 2 g of salt to the Sifter + Scale and allow to sift into the bowl as well.
- Detach attachment and attach Dough Hook Accessory.
- Turn the mixer to speed 1 and add milk and three eggs. Mix for 1 minute and stop to scrape sides if necessary to incorporate all dry ingredients.
- Turn mixer to speed 2 and knead for 9 minutes. Dough will be soft and sticky.
- At 9 minutes, continue kneading, adding softened butter 1 tablespoon at a time, allowing each tablespoon to incorporate before adding the next tablespoon.
- When all butter is added, continue kneading dough on speed 2 for an additional 8 minutes. Dough will be stretchy and sticky.
- Scrape dough into a greased bowl and cover with plastic wrap, allow to rise at room temperature for 1 hour.
- Gently punch down dough, shape into a ball, and re-cover bowl. Refrigerate for at least 8 hours to allow flavors to develop. Dough will be easier to handle for braiding when chilled.
- After chilling, remove from the refrigerator and punch down.
- On a clean lightly greased surface, divide dough into three equal portions. Lightly grease hands and roll and squeeze each portion into a 10-12-inch log. Pinch 3 ends together and braid, pinching other ends together and tucking under to form a neat loaf.
- Let proof at room temperature until doubled in size, 2-3 hours. Towards the end of proofing, preheat the oven to 400°F/200°C. Beat remaining egg and brush loaf with egg wash. Bake for 30-35 minutes or until the internal temperature is at least 190°F/88°C.
- Gently punch down dough, shape into a ball, and re-cover bowl. Refrigerate for at least 8 hours to allow flavors to develop. Dough will be easier to handle for braiding when chilled.
