photo by Sandrakavital
- Ready In:
- 3hrs 55mins
- 1 teaspoon granulated sugar, plus
- 3⁄4 cup granulated sugar
- 1⁄2 cup lukewarm water
- 1 package active dry yeast or 1 tablespoon active dry yeast
- 6 eggs, room temperature
- 1 teaspoon salt
- 1 cup warm milk
- 8 cups all-purpose flour
- 1⁄2 cup butter, melted and cooled
- 4 teaspoons butter
- In measuring cup, dissolve 1 tsp. sugar in lukewarm water
- sprinkle in yeast and let stand for 10 minutes, or until frothy.
- In large bowl, beat eggs, salt and remaining 3/4 cup sugar for 2 minutes, or until foamy.
- Stir yeast mixture vigorously with fork and stir into egg mixture.
- Stir in milk and gradually beat in flour.
- Turn dough onto lightly floured surface and knead for about 10 minutes, or until smooth and elastic.
- Return dough to bowl and gradually add butter.
- Continue kneading until all butter is blended into dough.
- Place in lightly greased bowl, turning to grease all over.
- Cover and let rise in draft-free place for 1 hour.
- Punch down dough; turn out, divide into four portions and form each portion into a ball.
- Knead each ball for 10 minutes, or until smooth and elastic.
- Cover dough and set aside on well-floured board or counter top for 1 1/2 to 2 hours, or until dough looks slightly puffy and surface is crusty.
- Place dough on well greased baking sheet or 9" round pans and bake in 325F oven for 25 minutes, or until golden on top.
- Turn off heat and leave bread in oven for 10 minutes, or until browned all over.
- Transfer to wire rack to cool.
- Place 1 tsp. butter on each loaf and brush to coat top. Blot off excess with paper towels.
- Makes four 9-inch breads.
Questions & Replies
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I made these last night, they are very good. Only thing I found and maybe it was user error <Mine> when I took the loaves from the board and put onto baking sheet they deflated and became flat. I will make this again, I liked it just may have them sit on the cookie sheets to do the 2nd rise and see what happens. Great recipe. Thanks Karen
What beautiful bread! It has been out of the oven for about 15 minutes, and we are already down to 3 loaves. I used my KitchenAid mixer for all but the final 10-minutes of kneading of the individual loaves. I also ended up letting the first rise go twice as long, and it was still fine. Really very gorgeous bread and it tastes fabulous!
RECIPE SUBMITTED BY
Hi, I live in Toronto, Ontario. I have been very happily married for 20 years, I enjoy cooking, gardening, and fishing with my best friend (Hubby), and going up north for the peace and quiet from the city, enjoy reading a good book,watching movies,love animals, crocheting which I enjoy making afghan's and dollies, I have won ribbons for my things, and I really enjoy looking over all the recipes here at Zaar and baking them.