Categories: breads, not yet tried
Ingredients
- 1 envelope dry active yeast (about 2 1/2 teaspoons)
- 1/2 cup whole milk, warm (110 degrees)
- 2 1/4 cups unbleached all-purpose flour
- 6 T. butter, cut into 6 pieces
- 3 T. granulated sugar
- 1/2 t. table salt
- 2 large eggs
Directions
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In a small bowl, whisk yeast into milk, then stir in 1 cup of flour. Cover with plastic wrap and set aside.
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Put butter, sugar, and salt in food processor fitted with metal blade. Pulse at 1-second intervals several times until mixture is soft and smooth. Add eggs one at a time and process after each addition until fully incorporated. Add remaining 1 1/4 cups flour and yeast mixture. Scrape sides of workbowl and pulse at 1-second intervals to form a soft, smooth dough. Process for 15 seconds continuously.
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Remove dough to generously floured work surface and knead until smooth and elastic.
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Grease a loaf pan. Press the dough into a 9×5 rectangle. Then fold long sides in 1 inch toward center. Fold top down to center and then bottom edge up over seam. Pinch to seal. Place seam down in pan and cover with greased plastic wrap. Allow to rise 1 inch over top of pan. Uncover and slash the loaf in the middle — leave 1 inch unslashed on either end. Bake in a 350 degree, preheated oven for about 40 minutes or until golden brown. Cool for 5 minutes in the pan and then remove it and let it cool to room temperature on a rack turned on its side.