Ingredients:

  • 60ml warm whole milk (105°F)
  • 7g active dry yeast
  • 10g granulated sugar
  • 500g bread flour
  • 5 units large eggs (room temperature)
  • 40g honey
  • 10g fine sea salt
  • 225g unsalted grass-fed butter (softened)
  • 1 unit large egg (for wash)
  • 1 tbsp heavy cream

Instructions:

  1. Whisk warm milk, yeast, and a pinch of sugar in a stand mixer bowl. Let sit for 10 minutes until frothy.
  2. Add bread flour, honey, salt, and 5 eggs. Using the dough hook, mix on low for 5 minutes, then medium for 5-8 minutes until a smooth ball forms.
  3. With the mixer on medium-low, add softened butter one tablespoon at a time, ensuring each piece is fully incorporated before adding the next. Continue until dough is glossy and elastic.
  4. Transfer dough to a greased bowl, cover, and refrigerate for 14 hours for a slow cold ferment.
  5. Shape the chilled dough into a loaf and place in a 9x5 inch loaf pan. Allow to rise at room temperature until doubled in size.
  6. Whisk 1 egg with heavy cream to create an egg wash. Brush the top of the loaf gently.
  7. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until the internal temperature reaches 190°F.