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INGREDIENTS:
- 3tsp instant yeast put into bowl,
- add in 1/4cup slightly heaped sugar,
- pour in 3/4cup warm milk give it mix cover with dishcloth leave to get frothy 10min,
- in bowl crack 3 eggs give them whisk use fork pour into milk mixture,
- I do all this in my stand beater
METHOD:
- Add in 4 & 1/4 cups plain flour to make a soft dough add in 1/4tsp salt with flour & 1tsp vanilla essence, using dough hook knead on medium high speed 5min, it will be a really scraggly dough sticky very loose at this point
- As it’s beating add in 225g very soft butter divide butter into 9 portions don’t have to be exact measures,add in 1 portion at a time let butter incorporate into dough then add next bit of butter, keep kneading with dough hook till butter is all added in, continue to beat till dough comes away from bowl it’s not so sticky but smooth very soft dough this should take good 20min, it will be lovely soft smooth dough by now
- Make sure to stop beater & scrape dough down from sides of bowl,
- Lightly grease a bowl tip dough in cover leave to proof for 30min on your worktop then leave it to slow proof in fridge for 2 to 3 hours best results I left mine in fridge overnight
- Remove from fridge let dough temp come to room temp, punch it down, down divide into 8 or 9 dough balls, place them into greased loaf tin or round baking tin
- Cover leave to double in size in warm place, brush top with egg bake in preheated oven at 180° 30min till golden, remove from oven leave to cool in tin 3 to 4min turn out onto cool rack, enjoy warm or at room temp obviously slathered with butter.