½ C (1 stick) butter
1 C water
1 C milk
½ C sugar
2 tsp salt
2 eggs
2 Tbsp yeast
Approx. 6½ C flour
Melt butter. In saucepan combine butter, water, milk, sugar, and salt. Heat on the stove until warm (about 110-115 degrees on a candy thermometer).
Add eggs and yeast to warm mixer bowl. Add liquid ingredients from stove.
Start mixer, and slowly add flour as mixer mixes. Dough will be slightly sticky.
Put dough in a large bowl, sprayed with non-stick cooking spray, and cover with plastic wrap. Let dough rise in warmed (turned off) oven for 1 hour.
Divide dough into two or three pieces. Roll dough into flat rectangles (roughly 12 x 15 inches) on heavily floured surface. (To make mini loaves cut rectangles in half.) Starting at short end of rectangle, roll dough tightly into loaves, tucking ends under. Put loaves into bread pans. Let rise about 15 minutes.
Bake at 350 degrees until golden brown, approximately 30 minutes
Source: Kelli Robertson
1 C water
1 C milk
½ C sugar
2 tsp salt
2 eggs
2 Tbsp yeast
Approx. 6½ C flour
Melt butter. In saucepan combine butter, water, milk, sugar, and salt. Heat on the stove until warm (about 110-115 degrees on a candy thermometer).
Add eggs and yeast to warm mixer bowl. Add liquid ingredients from stove.
Start mixer, and slowly add flour as mixer mixes. Dough will be slightly sticky.
Put dough in a large bowl, sprayed with non-stick cooking spray, and cover with plastic wrap. Let dough rise in warmed (turned off) oven for 1 hour.
Divide dough into two or three pieces. Roll dough into flat rectangles (roughly 12 x 15 inches) on heavily floured surface. (To make mini loaves cut rectangles in half.) Starting at short end of rectangle, roll dough tightly into loaves, tucking ends under. Put loaves into bread pans. Let rise about 15 minutes.
Bake at 350 degrees until golden brown, approximately 30 minutes
Source: Kelli Robertson
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