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.
Substitute 1.4 ounces fresh yeast for the active dry yeast, if desired.
I cut this back to 8 servings for 1 loaf. I used 1 whole and 2 tbs eggs, and 1 and 1/4 tsp of yeast. I find that the ratio of flour to liquid is way off, I find that 5/3 flour to liquid is the usual formula and this recipe is almost 50/50 when the butter is factored in. I always expect to adjust the liquid/flour, depending on the humidity, but I had to add an additional 2 cups of flour to make this work. I would rate this a 5 star recipe for the flavour but as written it's a 3.
Read More I cut this back to 8 servings for 1 loaf. I used 1 whole and 2 tbs eggs, and 1 and 1/4 tsp of yeast. I find that the ratio of flour to liquid is way off, I find that 5/3 flour to liquid is the usual formula and this recipe is almost 50/50 when the butter is factored in. I always expect to adjust the liquid/flour, depending on the humidity, but I had to add an additional 2 cups of flour to make this work. I would rate this a 5 star recipe for the flavour but as written it's a 3.