Makes: 1 large unit
Preparation Time: 3 hours
Level: Medium
INGREDIENTS
- 2 EGGS
- 5 TABLESPOONS OF SUGAR
- 1 LEVEL TABLESPOON OF DRY YEAST
- ¾ TEACUP OF MILK
- 1½ TABLESPOONS OF BUTTER
- ½ TEASPOONS OF SALT
- 500G OF ALL-PURPOSE FLOUR
PREPARATION
Separate the egg whites from the yolks. Whip the egg whites until firm, add the yolks, one by one, and then 3 tablespoons of sugar. Set aside Heat up ¼ teacup of water for 1 minute, just so it will accelerate the yeast’s reaction. Put in the yeast and the remaining sugar and allow to rest for 5 minutes. Meanwhile, also quickly heat up the milk, butter, and salt. Put the flour on the counter or in a container and open a whole in the middle. Put in the liquids, stirring while pouring them. Put the beaten eggs last of all and mix the dough until it is smooth and no longer sticks to the hands. Allow it to rest for 30 minutes on a tray greased with a bit of oil. Shape the bread and allow it to rest for another hour and a half. Bake at 180°C for 20 to 25 minutes. Wait until cool before slicing. If you wish for a crispier crust, put a tray with water on the bottom part of the oven, allow it to heat up and then put in the dough.
