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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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A nice, soft loaf bread that's great plain, or with peanut butter, preserves, or Nutella. The proofing stage (rising) takes longer than most breads due to the butter and yolk-rich dough. Ingredients:
1 c. milk |
1/4 c. honey |
1/4 oz. active dry yeast (2 1/2 tsp., 1 package) |
1/2 stick (1/4 c.) unsalted butter, melted |
2 large egg yolks |
4 c. bread flour |
2 tsp. salt |
Directions:
1. In a small saucepan, heat milk with honey, stirring, over low heat until just lukewarm. (It should be warm, but not be uncomfortable to keep your finger in the milk.)
2. Remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes.
3. Add butter and yolks, whisking until combined well.
4. Transfer milk mixture to bowl.
5. Gradually add flour and salt, stirring until incorporated. Knead 10-15 minutes.
6. Transfer to lightly oiled large bowl and turn to coat with oil.
7. Let dough rise, covered with plastic wrap, until doubled in bulk (2 hours in warm place, or overnight in refrigerator).
8. Punch down dough, place in loaf pan, and let rise until doubled in bulk.
9. Bake at 400°F for 25-30 minutes.
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