Rating: 3 stars
1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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I was taught this recipe by a teacher and he swears by this recipe. This recipe is a lot like a brioche, but I prefer this because it taste less like eggs.

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Recipe Summary

cook:
20 mins
additional:
1 hr 30 mins
total:
2 hrs 5 mins
prep:
15 mins
Servings:
32
Yield:
4 loaves
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine bread flour, sugar, salt, and yeast in the bowl of a stand mixer using the dough hook on low speed; mix in eggs until fully incorporated. Mix in warm water and milk until fully incorporated. Add butter and mix until fully incorporated.

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  • Continue mixing until dough holds together. Take a piece of dough between your fingers and pull them apart. If the dough stays connected and becomes translucent, it is ready. Add milk or flour if needed to reach this consistency.

  • Allow dough to rise until doubled in size, about 1 hour. Divide dough into 4 or 5 loaves and shape into greased loaf pans. Rise again until edges are roughly 1 inch below the top of the pan, 30 to 60 minutes. Create a 2-inch vertical slit across the top of each loaf using a knife or scissors.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven until bread reaches an internal temperature of 200 degrees F (93 degrees C), about 20 minutes.

Cook's Note:

Substitute 1.4 ounces fresh yeast for the active dry yeast, if desired.

Nutrition Facts

196 calories; protein 5.6g; carbohydrates 26.7g; fat 7.4g; cholesterol 50.9mg; sodium 277.5mg. Full Nutrition
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