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2 servings
Ingredients:
2 cups milk1/2 cup unsalted butter1 teaspoon salt2 tablespoons white sugar2 (.25 ounce) packages active dry yeast2/3 cup warm water (110 degrees F/45 degrees C)1 egg, beaten7 cups all-purpose flour
Instructions:
Heat the milk in a small saucepan until it bubbles, then remove from heat.Add the butter, salt and sugar and stir until melted; let cool until lukewarm.In a small bowl, dissolve yeast in warm water.Let stand until creamy, about 10 minutes.In a large bowl, combine milk mixture with the yeast mixture.Mix in the egg and 3 cups of flour.Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.Deflate the dough and turn it out onto a lightly floured surface.Divide the dough into two equal pieces and form into loaves.Place the loaves into two lightly greased 9x5 inch loaf pans.Cover the loaves with a damp cloth and let rise until dough reaches the pan tops, about 30 minutes.Meanwhile, preheat oven to 350 degrees F (175 degrees C).Bake in preheated oven for 45 to 50 minutes, or until bottom of the loaves sound hollow when tapped.Place on wire racks to cool.
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