Crack the eggs into a bowl and set aside. Put the flour and salt in an electric mixer fitted with a dough hook and combine on low speed. Warm the milk and sugar in a saucepan until it reaches body temperature. Remove from the heat and mix in the crumbled fresh yeast, then pour the mixture onto the eggs and whisk together.
Pour the egg and yeast mixture into the flour and mix on low speed for 20 minutes. After 20 minutes, add the butter
Spray a 23 x 15 x 9 cm (9 x 6 x 3½ inch) loaf (bar) tin with spray oil then lightly flour, tipping out the excess. Put the dough in the tin and refrigerate for 12 hours to cold prove.
Remove the tin to a bench in a warm area of the kitchen and prove at room temperature for 8 hours.
If you are making this for the brioche porridge, it is best to make it the day before.
© 2014 All rights reserved. Published by Murdoch Books.