INGREDIENTS:
2 tbsp. active
dry yeast
1/4 cup warm
water (between 105º F and 115º F)
1 cup lukewarm
milk (scalded, then cooled)
3/4 cup
sugar
1/2 cup butter,
softened
3 eggs
1 tsp. salt
5 1/2 to 6 1/2
cups all-purpose flour
1 egg for
brushing on dough
1 teaspoon sugar
for topping
INSTRUCTIONS:
Add yeast and
water to the mixing bowl of a stand mixer that is equipped with a paddle
attachment. Let stand for about 5 minutes at which point it should look bubbly
and foamy.
Add milk, sugar,
butter, and 3 eggs to the bowl. Blend until ingredients are incorporated. Add
salt and 3 cups of the flour and beat until smooth. Slowly add 2 1/2 cups more
of flour and beat for about 1 minute. Scrape the sides and bottom of the bowl
to incorporate ingredients. If the batter seems wet, slowly add enough of the
remaining flour until the dough begins to firm up and clump around to the
paddle. Continue beating for a couple of minutes. Change to the hook attachment
and continue beating at medium high. The dough should quickly start to ball up
around the hook. Beat for 5 to 6 minutes total with the hook attachment. At the
end of this period, the majority of the dough should be wrapped around the
hook. It should be smooth and silky, yet slightly tacky. It should also be
slightly elastic and spring back a bit when stretched. There may be some dough
smeared against the sides of the bowl.
Using a rubber
spatula or slightly greased hands, scrape the dough and form into a ball. Place
into a greased bowl. Cover with a plastic wrap and a towel. Place in a warm
area such as under a light to rise until doubled in size (about 1 1/2 to 2
hours).
Punch down dough
and divide in half. Shape each into a round flat loaf and place each into
buttered and floured round 8-inch pans. Allow to rise and double in size, about
1 hour. Beat 1 egg and brush the top of each loaf. Sprinkle with sugar.
Place in a preheated
350 degrees F oven and bake for about 25 to 35 minutes, until the crust is
medium to dark amber (mine is done at the lower end of the time frame). Test
for doneness using a long wooden skewer (done when a few crumbs stick to
skewer), or check for an internal temperature of 190 degrees F. Over baking
will dry out bread. Unmold once removed from the oven. Serve with butter. Makes
10 to 12 servings.
Tip: For a
softer crust, rub with butter while still hot out of the oven.
www.ingoodflavor.com
