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Richard Bertinet’s sweet dough

A recipe from Campaign ambassador Richard Bertinet of The Bertinet Kitchen.

This dough is a cross between brioche and white bread and belongs to a family of milk doughs.  I love it because it isn’t too sweet, yet it’s sweet enough to carry the likes of chocolate and, although it is enriched with milk and butter, it isn’t so rich that you couldn’t use it, in its basic form, to make a brilliant tuna sandwich, croquet monsieur or serve it lightly toasted with foie gras.


250g full fat milk
15g fresh yeast
500g strong white bread flour
60g unsalted butter at room temperature
40g caster sugar
10g salt
2 large eggs

Preheat the oven to 250°C

Pour the milk into a pan and warm gently until it is about body temperature – it should feel neither warm nor cold when you dip your finger into it.  You can use a microwave, if you prefer – about 1 ½ minutes at full power.

To mix by hand, rub the yeast into the flour using your fingertips as if making a crumble. Rub in the butter, then add the sugar and salt, then the eggs and milk. 

Hold the bowl with one hand and mix the ingredients around with the other (or use the rounded end of a bread scraper) for 2-3 minutes until the dough starts to form.   Turn the dough out onto a clean work surface.

Working the dough

  • Slide your finders underneath with your thumbs on the top
  • Swing the dough upwards and then slap it down away from you, keeping hold of one end
  • Stretch the dough back towards you
  • Lift the end you are holding in an arc back over the end on the table and drop down to trap in the air
  • Repeat the above steps

This basic dough can be used as the starting point for a variety of different breads but to use as a single plain loaf, bake in a preheated oven at 210°C for 2 minutes, then turn down to 200°C for a further 20-30 minutes until dark golden brown. If cooking as buns, you will need to reduce the cooking time to around 15-20 minutes.

Recipe taken from Dough by Richard Bertinet, Kyle Cathie £15.99