approximately 1 stick plus 3 tbsp. of softened butter
Serving Size: 1 (1662) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 407 g23 %
Total Fat 45.3 g69 %
Saturated Fat 8 g40 %
Cholesterol 152.4 mg
Sodium 1662.7 mg
Dietary Fiber 9.4 g37 %
Sugars 136.1 g544 %
Protein 33.1 g
In a small bowl mix yeast and warm water. Add about a teaspoons of the granulated sugar and a teaspoons of flour. Stir and set aside to “proof.”
Within about 10 minutes, the yeast should be rising up the sides of the bowl.
While the yeast is proofing, Combine the lukewarm milk, the rest of the 1/2 cup of granulated sugar, the salt, and the veg. oil.
Add enough flours to make a thick batter (like a thick pancake batter). Normally, I do this all in my Kitchenaid stand mixer and beat it on med. speed for 2 minute to get some air into it and get the gluten starting to form.
Add your eggs and beat them into the batter.
Stir in the yeast.
Add enough of the remaining flour to make a soft dough. If you are using part whole wheat flour, add that to the batter first.
Turn your oven on so that it preheats to about 200 degrees (”warm”). Then turn the oven off.
Knead your dough on a floured surface until it is smooth and satiny. Keep working in what’s left of the 5 cups of flour until the dough stops sticking to your hands and you can form a nice round ball out of it that will hold it’s shape pretty well. It may actually take more than the 5 total cups of flour.
Butter a large bowl (basketball size) or spray it with cooking spray.
Place dough in bowl and grease the top of your ball of dough. Cover the bowl with plastic wrap that you have greased, and then over that I recommend putting a cotton dish towel that you have wet down and wrung out.
Slide the bowl into the warm oven, making sure the oven has been turned off for at least 5 minute before you put the dough in to rise. Rising will take approximately 1.5 hours, but start checking after an hour. When the dough has doubled in size or reached the top of the bowl, it is ready to shape.
To shape the dough, turn it out onto a lightly floured surface. It will deflate, which is normal. Sprinkle a little flour over the top and roll the dough out to a rectangle that is about 24" long x 12" wide.
Spread the dough with 1 stick of the softened butter.
Mix together the filling ingredients. Save back about 1/4 cup and generously sprinkle the rest over the dough. Use your hands to pat the filling mix down into the dough a bit.
Fold the dough into thirds, so that you have an oblong about 24" x 4". Cut this into about 15 equal-sized strips.
Put 1 tablespoons of melted butter into the bottom of 3 (9x5) loaf pans.
Sprinkle 1/3 of the remaining filling mix over the top in a light layer.
Each pan will hold about 5 of the strips of dough. Turn them on their sides and snake them back and forth into the pan until they fit. It’s not an exact science, so just play with it.
Cover and let rise until the dough reaches the top of the pan–about another 30 min or so.
Bake at 375 for about 20-25 minute (If you have dark pans, reduce temperature to 350.) They should be golden brown, but not burnt. If after 20-25 minute you aren’t sure if they are done in the middle, turn the oven off and let them sit in there for another 5 minute The tops will not brown anymore, but the insides will finish cooking.