1 (0.25 oz) pkg. active dried yeast
2 cups hot milk (110 to 115°)
2 cups hot half-and-half (110 to 115°)
4 Tbsp unsalted butter, melted
¼ cup confectioners’ sugar
8 cups all-purpose flour
1 Tbsp and 1 tsp salt
1 egg
2 Tbsp water
In a mixing bowl, combine the yeast, milk, and half-and-half, stirring until the yeast dissolves. Let stand 5 minutes. Whisk in the butter and confectioners’ sugar. Mix well.
In a mixing bowl, combine the flour and salt. Slowly add the yeast mixture and mix well. Turn the dough onto a well-floured surface and
knead 5 to 7 minutes.
Place the dough in a generously greased bowl, turning to grease the top. Cover and let rise in a warm place free from drafts for one hour.
Grease two loaf pans and set aside. Punch the dough down with your fist and divide it into two equal portions. Shape into loaves and place in the prepared pans. Let it rise another 45 minutes in a warm place free from drafts.
Preheat the oven to 400°. In a small bowl, whisk together the egg and water. Brush over the tops of the loaves.
Bake 1 hour or until golden brown and hollow-sounding when tapped. Immediately remove from the pans and cool at least 1 hour on wire racks before slicing and serving.
Yields 2 loaves.
2 cups hot milk (110 to 115°)
2 cups hot half-and-half (110 to 115°)
4 Tbsp unsalted butter, melted
¼ cup confectioners’ sugar
8 cups all-purpose flour
1 Tbsp and 1 tsp salt
1 egg
2 Tbsp water
In a mixing bowl, combine the yeast, milk, and half-and-half, stirring until the yeast dissolves. Let stand 5 minutes. Whisk in the butter and confectioners’ sugar. Mix well.
In a mixing bowl, combine the flour and salt. Slowly add the yeast mixture and mix well. Turn the dough onto a well-floured surface and
knead 5 to 7 minutes.
Place the dough in a generously greased bowl, turning to grease the top. Cover and let rise in a warm place free from drafts for one hour.
Grease two loaf pans and set aside. Punch the dough down with your fist and divide it into two equal portions. Shape into loaves and place in the prepared pans. Let it rise another 45 minutes in a warm place free from drafts.
Preheat the oven to 400°. In a small bowl, whisk together the egg and water. Brush over the tops of the loaves.
Bake 1 hour or until golden brown and hollow-sounding when tapped. Immediately remove from the pans and cool at least 1 hour on wire racks before slicing and serving.
Yields 2 loaves.
RSS Feed
