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Combine the milk, sugar and yeast in the bowl of a free-standing mixer and allow to stand for 5 minutes until the mixture is creamy and start to froth slightly.
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Add the eggs and beat well until the eggs are well incorporated and the mixture is light and creamy.
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Slowly add the flour and salt with the mixer running until the flour has been incorporated.
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Allow to knead at medium speed for a minute.
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Slowly add the cubes of butter and knead for another 5 minutes.
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The dough will begin to pull away from the sides of the bowl and will cling to the paddle.
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Remove the dough and place in a buttered bowl.
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Cover with clingwrap and allow to rise for 2 hours.
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Place in the fridge and allow to stand overnight.
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The next day, remove the dough from the fridge and allow to come to room temperature.
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Divide the dough in half and place in greased loaf tins.
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Allow to rise for another 2 hours.
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Pre-heat the oven to 180°c. Brush the loaves with the egg wash.
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Bake the loaves for 40-45 minutes until the loaves are golden brown and sound hollow when tapped.
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Remove from the oven and allow to cool.