Steps
- Mix 500g of all-purpose flour with 12g of salt. Separately whisk 250ml of room-temperature whole milk, 20g of fresh yeast, and 1 teaspoon of sugar.
- Stir the milk mixture into the flour to form a dough. Knead in 100g of soft butter, then knead for 15-20 minutes, until smooth and elastic.
- Cover and rise for about 1 hour, until doubled. Preheat the oven to 450°F / 230°C.
- Divide the dough into 3 equal pieces and roll into long ropes. Pinch the ends together, braid by alternating the outer ropes over the center, and tuck the ends underneath.
- Place on a baking sheet and rest for 20 minutes. Beat 1 egg with 1 pinch of salt and brush over the loaf.
- Put in the oven and immediately reduce to 400°F / 200°C. Bake for 25-30 minutes, until golden and the base sounds hollow when tapped.