Ingredients

• 750 ml farine
• 1 sachet de levure sèche(8 g)
• 250 ml lait tiède
• 60 ml sucre
• 60 ml beurre ramolli
• 1 oeuf battu
• 1 tsp sel

Instructions

1. 1

   Dissolve the yeast in warm milk with 1 tsp of sugar. Wait 10 minutes.

2. 2

   Mix the flour, remaining sugar, and salt.

3. 3

   Add the yeast mixture, butter, and egg. Knead for 8 minutes.

4. 4

   Let rise for 1 hour.

5. 5

   Divide into 2 balls, place them side-by-side in a round pan (they will form a 'buttock' shape).

6. 6

   Let rise for 30 minutes. Bake in the oven at 175°C (350°F) for 30 minutes.