Prep 5 mins
Cook 0 mins
This recipe comes from Allrecipe. It had over two hundred reviews. Have not tried it yet, but wanted in my bread cookbook. You might want to add a little more flour if it is not coming away from the side of pan while in the mixing stage. Just don't open the lid while it is rising.
- Place all ingredients into the bread machine pan in the order suggested by the manufacturer.
- Select Basic Bread and Light Crust settings; press Start.
Great recipe. I made it in the bread machine at dough setting. I didn't have to add more flour. I heated the milk and butter a little bit in the microwave first. I used only 1/8 cup sugar cause I was afraid it would be too sweet. And I'm glad I used only 1/8 cup. I shaped it in a bread and then let rise in the oven that was a little bit warm for at least 40 minutes. I removed it from the oven, preheated it to 350 F and then baked it for 20 minutes. Great texture, light. Thanks Nature Lover :) Made for Farm Cooking event
This is a very tasty bread. I didn't weave it but just made a french style loaf with it. I only used my ABM to make the dough then I shaped it and put it on a stonewear sheet with a few grains of cornmeal on it. It is a very slow, slow riser even though I increased the yeast to 2 1/4 teaspoons. This was my first time to make a loaf of challah dough as well as my first time to taste it. It is a bread that I will make again but will probably increase the yeast up to 1 Tablespoon. MADE FOR SPRING PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0
I was looking for a rich eggy dough to make crescent rolls. This worked quite well, even though I used regular AP flour. The dough comes out firm and dense. However, it is a little slow to rise. All in all, it is pretty good, just not quite as rich as I was looking for. I may even make a challah out of it next! Thanks to Naturelover! . . . . Janet