YOU WILL NEED
1 2/3 cups bread flour
1 1/4” tsp instant/rapid-rise yeast
3/4 tsp salt
3 large eggs (room temp)
8 tbsp unsalted butter, melted
1/4 cup water (room temp)
3 tbsp sugar
1 large egg, lightly beaten with 1 tbsp water and pinch salt.
LET’S DO THIS!
1 Whisk flour, yeast and salt together in a large bowl. Whisk eggs, melted butter, water and sugar in a second bowl until sugar has dissolved.
2 Using a spatula, gently fold egg mixture into flour mixture, scraping up dry flour from bottom of bowl, until cohesive dough starts to form and no dry flour remains. (littlebrownnote: Dough will be pretty sticky and wet. That’s totes normal.) Cover bowl tightly with plastic wrap and let dough rest for 10mins.
3 Using a greased bowl scraper (or fingertips), fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees and fold again; repeat turn and fold 3 more times (total of 5 folds). Cover tightly with plastic and let rise for 30mins. Repeat folding and rising every 30mins, 3 more times. After the 4th set of folds, cover bowl tightly with plastic and refrigerate for at least 16 hours (or up to 48hours).
4 Transfer dough to well-floured counter, divide in half, and cover loosely with greased plastic. Using well-floured hands, press 1 of the halves into a 4” round (keep remaining half covered). Working around circumference of dough, fold edges toward center until a ball forms. Repeat with the remaining dough.
5 Flip each dough ball seam side down, using your cupped hands, drag in small circles on counter until dough feels taut and round, and all seams are secured on underside. (littlebrownnote: If dough sticks to your hands, lightly dust the top of dough with flour) Cover both dough rounds loosely with greased plastic and let rest for 5mins.
6 While dough rests, grease 8 1/2” x 4 1/2” loaf pan. Flip each dough ball seam side up, press into 4” disk, and repeat folding and rounding steps from steps 4 and 5.
7 Place rounds seam side down, side by side, into greased pan. Press dough gently into corners if needed. Cover loosely with greased plastic and let loaf rise until the top reaches 1/2” below lip of pan, about 1 1/2 - 2 hours. Dough should spring back minimally when poked gently with your knuckle.
8 Adjust oven rack to middle position and preheat to 350 degrees. Gently brush loaf with egg mixture. Bake for 35 - 40 mins, rotating halfway, until loaf is a gorgeous deep golden brown and registers 190 - 195 degrees. Let loaf cool in pan for 15 mins before removing and cooling on a wire rack. best to wait about 3 hours before serving.
Enjoy! My favorite thing is to lightly toast a slice and top with nutella and banana slices!