Description
I was taught this recipe by a teacher and he swears by this recipe. This recipe is a lot like a brioche, but I prefer this because it taste less like eggs.
Ingredients
- 7 ⅓ cups bread flour
- ½ cup white sugar
- 1 tablespoon salt
- 3 (.25 ounce) packages active dry yeast
- 6 eggs
- 3 cups warm water
- 1 ¼ cups milk
- 1 cup butter, cubed
Instructions
- Combine bread flour
- sugar
- salt
- and yeast in the bowl of a stand mixer using the dough hook on low speed; mix in eggs until fully incorporated. Mix in warm water and milk until fully incorporated. Add butter and mix until fully incorporated.
- Continue mixing until dough holds together. Take a piece of dough between your fingers and pull them apart. If the dough stays connected and becomes translucent
- it is ready. Add milk or flour if needed to reach this consistency.
- Allow dough to rise until doubled in size
- about 1 hour. Divide dough into 4 or 5 loaves and shape into greased loaf pans. Rise again until edges are roughly 1 inch below the top of the pan
- 30 to 60 minutes. Create a 2-inch vertical slit across the top of each loaf using a knife or scissors.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bread reaches an internal temperature of 200 degrees F (93 degrees C)
- about 20 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 2 hrs 5 mins
Servings: 32