Recently, my friend’s husband made this wonderful bread. It was so delicious, she ran over to give us a few slices to sample. Lucky me! 🙂 She also shared the recipe, of course. This bread is completely different from a classic crusty baguette. It is soft, tender, and quite dense. The dough is more manageable and it can also be made from start to finish in a single day.
The recipe was adapted from The French Kitchen: Tales and Traditions of Everyday Home Cooking in France by Susan Herrmann Loomis. The texture and flavor of this loaf are reminiscent of my husband’s favorite sourdough sandwich bread, which also includes milk and butter in the dough. Both this loaf and the sourdough sandwich bread seem to be resistant to becoming stale- if they’re not eaten right away. 😉
Yield: One 18 by 3-inch (45 by 7.5 cm) loaf
For the Bread:
- 250 ml (1 cup) whole milk
- 1 tsp active dry yeast or instant yeast
- 2 T granulated sugar
- 1 tsp fine sea salt
- 325 g to 360 g (2 1/4 to 2 1/2 cups) all-purpose flour (I used King Arthur), plus more for dusting
- 2 T unsalted butter, melted and cooled
For the Glaze:
- 2 tsp unsalted butter, melted
- 1 tsp whole milk
- Scald the milk in a small saucepan over medium heat, just until it has tiny bubbles around the edge of the pot.
- Remove from heat and transfer to the bowl of a stand mixer fitted with the paddle attachment or to a large bowl.
- When the milk is slightly cooled (and no longer feels hot), sprinkle in the yeast and sugar. Let sit until some of the yeast has bubbled up to the top of the milk, about 5 minutes.
- Add the salt, stir, and slowly add half of the flour.
- Add the melted butter.
- Add up to 1 1/4 cups (187 g) of the remaining flour to form a fairly thick dough. If the dough is still soft and very sticky, add additional flour, 1 tablespoon at a time, until you get a dough that is firm, but not stiff. (I started with 325 g flour and incorporated an additional 20 g to achieve the desired consistency.)
- If using a stand mixer, knead the dough with the paddle attachment on low-speed for 5 minutes. Alternatively, turn the dough out onto a lightly floured work surface and knead by hand for 5 minutes.
- Form the dough into a ball, place in a lightly greased bowl, cover with a tea towel or plastic wrap, and let it rise in a warm spot until doubled in bulk, about 1 1/2 hours. (I used a proofing oven.)
- Preheat the oven to 375 degrees F (190 C) and position a rack in the center.
- Gently punch down the dough down. Pull to form it into a baguette shape measuring 18-inches by 3-inches (45 cm by 7.5 cm). (I formed mine into a 16-inch long shape because of the length of my baguette pan.) Crimp the ends.
- Let it rise until it is about one-third larger, about 30 minutes. (I placed it on a baguette pan in a proofing oven.)
- To make the glaze, melt the butter and the milk together, whisk to combine. Keep warm until ready to use.
- Brush the loaf with the glaze. (I used about 2/3 of the glaze.) Score the top of the loaf 4 or 5 times using a sharp knife, lame, or kitchen shears.
- Bake until the loaf is golden and baked though, about 25 minutes.
- Remove from the oven, brush the loaf with any residual glaze, and let cool before slicing.