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Three loaves
European users, see Notes on Ingredients.
¼ lb. Butter
2 Cups Whole Milk
4 Tbs. Sugar
3 Eggs
2 Tsp. Salt
½ cup Warm Water (110°F.)
5 Tsp. Dry Yeast (2 pkgs,)
6 to 7 ½ cups White Unbleached Flour (if using German flour, add 25%)
1. Melt Butter in about half the milk and set aside.
2. In a mixer bowl, place 3 tbs. of Sugar, the eggs and salt.
3. While the butter is melting, mix the warm water with one tbs. sugar and the yeast. The yeast should begin to foam before you use it, otherwise the water was too hot, and you have to do this again.
4. When the butter is melted, add the rest of the cold milk to it to cool it, place in the mixer bowl and blend.
5. Add the yeast mixture.
6. Turn on the mixer and add flour slowly until the dough pulls away from the side of the bowl. Dust a board with flour and turn the dough out on it. Dust your hands with flour.
7. Knead the dough, adding flour, until it is no longer sticky -- about ten minutes in all.
8. Cover with a damp cloth and let it rest and rise until doubled in bulk.
Pre-heat oven to 350° F.
9. Divide the dough into three parts and make loaves, placing them in greased, 9" bread pans. Allow to rise one hour, or until doubled in bulk.
10. Bake for 45 minutes. Turn out of pans.
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