“New from the Kitchen”
Recipe of the Month – August 2013
2 1/4 teaspoon yeast
1/3 cup whole milk plus 2 tablespoons
2 3/4 cups flour
4 large eggs
3 tablespoons sugar
1 teaspoons salt
12 tablespoons butter
In a heavy duty mixer add the yeast and 1/3 cup milk warmed to 105 -115 degrees and let stand until yeast has dissolved.
Add 1 cup flour, 3 of the beaten eggs, sugar, 2 tablespoons milk salt and mix on low speed and gradually add the remaining 1 3/4 cup flour. Mix about 5 minutes until all ingredients are combined. Change the dough hook and knead on low speed for 10-15 minutes until dough cleans the sides of the bowl. The dough should look smooth and elastic and no longer sticky.
Vigorously knead in the butter until completely incorporated and the dough is again smooth. Place I an oiled bowl, cover and let rise in a warm place until it has doubled in volume, about 1 ½ hours.
Punch down the dough, knead briefly, and refrigerate for 4 to 12 hours or overnight. The dough should have doubled again, punch down and shape it. After shaping, brush with an egg beaten with a pinch of salt, save the egg. Let rise about 1 hour or not quite doubled. Brush again with the egg and bake in a 375 degree oven for 20 minutes for rolls or about 40 minutes for a loaf. Turn out on a rack to cool.