Ingredients:

  • 500g bread flour
  • 60g granulated sugar
  • 10g sea salt
  • 10g instant yeast
  • 280ml whole milk, chilled
  • 50g unsalted butter, softened
  • 250g high-quality European-style unsalted butter
  • 1 large egg
  • 1 tbsp milk

Instructions:

  1. Combine 500g bread flour, 60g sugar, 10g salt, and 10g instant yeast in a bowl. Slowly add 280ml chilled milk and mix until a shaggy dough forms and no dry flour remains.
  2. Add 50g of softened butter and knead for about 8 minutes until smooth. Shape into a flat square, wrap in plastic, and refrigerate for at least 2 hours or overnight to relax the gluten.
  3. Prepare the butter block by pounding 250g of cold butter into a 7x7 inch square between sheets of parchment paper. Chill until firm but pliable.
  4. Roll the chilled dough into an 11x11 inch square. Place the butter block diagonally in the center and fold the dough corners over it until the butter is completely sealed inside (envelope method).
  5. Perform three sets of 'letter folds' (turns), chilling the dough for 30 minutes between each turn to maintain lamination.
  6. Roll the final laminated dough into a rectangle the width of your loaf pan. Roll it up tightly like a cinnamon roll until it fits snugly into your greased 9x5 inch loaf pan.
  7. Proof at room temperature for 2 hours until doubled in size. Brush with egg wash (1 egg beaten with 1 tbsp milk).
  8. Bake at 375°F (190°C) for 35 minutes until the crust is deep mahogany and the internal temperature reaches 190°F (88°C).