It's hardly surprising that adding an entire packs of butter makes this bread an AMAZING buttery treat, resulting in a fluffy melt in the mouth centre with a crunchy, flaky crust. This isn't you're every day bread. This really is something special.
Serve with (more) butter and jam or go all out indulgence and check out our recipe for Croque Monsieur for a rather posh French treat!
Combine the warm water, yeast and sugar in the bowl of a mixer and attach the paddle attachment. Allow the yeast to activate.
Add the eggs and beat on medium for one minute.
On a low speed add 1/3 of the flour and salt and mix for five minutes. Then add another 1/3 of flour and mix for another five.
Still on a slow speed add the butter and mix for two minutes scarping down the sides of the bowl.
Add the last third of flour and then switch to the dough hook and mix for a final five minutes.
Scrape the dough into a buttered bowl and leave in the fridge overnight to prove.
The next day get your risen dough out of the fridge and let sit at room temperature for one hour.
Turn the dough out on to a lightly floured surface and cut the dough in half. We are making two loaves.
Roll each half into 6 x 8" rectangles and roll up on the long edge into a cylindrical loaf. Then place seam side down into a loaf pan. Repeat with the other loaf or go crazy, make some rolls.
Cover with a damp towel and leave to prove for another hour until doubled in size.
Preheat the oven to 190C, egg wash your loaves and bake for 40 to 45 minutes, until a beautiful golden brown and there is a hollow sound when tapped. Transfer to a wire rack to cool down.