This is the yummiest bread! Before I share the recipe, I need to remind you to finish the Jolly Holiday Party! Today is the last day, and we are visiting two HG designers. Chelsea at Pink Fig has some great children's patterns and lots of fun stuff.
|Chelsea Anderson Pink Fig Designs|
And Linda Lum DeBono is just full of fun ideas! Linda has been the gal in charge of our hop and has done a lot of work coordinating and planning and arranging. Please make sure she knows how much you appreciate it, because it is not easy getting this many creative, strong women to go in the same direction! Thanks so much, Linda!
3 tablespoons of yeast
1/2 cup warm water
1 1/2 tablespoon salt
1/4 cup sugar
2 cubes butter
2 cups milk
12 cups flour (approx.)
Dissolve the yeast in the warm water. Set aside to raise. Beat the eggs. Add the salt and sugar and mix in. Melt the butter, add the milk and warm it up a bit. Now start adding the flour to the egg mixture. I do this in my mixer with the bread hook on. Add just 2 cups to start with, then add the yeast mixture. Alternate adding the rest of the flour and the milk/butter liquid. I almost never use exactly 12 cups of flour, that is an approximation. Add flour until the dough comes away from the sides of the bowl and is not too sticky. You don't want to add too much or it will be tough and dry.
If you can't fit all of that in your mixer, (like I used to do before I got a new one) just turn it out on a floured counter and knead it in by hand. This part is really fun. I can fit it all in my mixer now, but I still like to finish it off by hand, to make sure it is juuuuust right. (The Goldilocks phenomenon.)
When you feel the dough stretching and pulling back, you know you have the gluten going. Knead it until it is smooth and shiny, and elastic-y. (How's that for technical writing?)
Place the dough in a large oiled bowl. Cover with oiled plastic wrap or a damp flour-sack towel. Place it in a warm area and let it raise until double in size.
right hand going over your left hand.
right over left and then left over right. (I really should have made a video! What was I thinking?)
Now slice up that bread and eat it! Just wonderfully rich and eggy and the texture is super. You are going to love this. This bread makes the best leftover sandwiches and toast and is great even plain!
Now I know this has been a long post, so thanks for sticking with me.
Remember that today is the last day of the blog hop, so go collect the last of those secret words at each designer's place. I will have a special help here for you tomorrow, so be sure to check in.
And don't forget to enter to win my fabric bundle by commenting on my Day 1 post and becoming a "follower!"