|3||Yeast; fresh cakes|
|½ cup||Water;warm (105-115~)|
|½ cup||Butter; cut into pieces|
|6||Eggs; room temperature|
|cup||All purpose flour; sifted|
|2 tablespoons||Butter; melted|
PATTI - VDRJ67A
Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until foamy, about 5 minutes. Scald milk. Add butter and salt and stir until butter melts. Cool to lukewarm. Using electric mixer, beat eggs until frothy. Add sugar and beat until creamy, about 3 minutes.
Blend in milk mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time; dough should be soft and pull away from sides of bowl. Turn dough out onto well-floured surface, sprinkle with 1 cup flour and knead until smooth and elastic, adding up to 1 cup more flour as necessary to prevent stickiness, about 10 minutes. Grease large bowl. Add dough. turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 2 hours.
Punch dough down. Let rest 10 minutes. Grease two 9-inch round cake pans. Divide dough in half. Press each half into pan. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour.
Preheat oven to 350~. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 30 minutes. Brush tops immediately with melted butter. Serve warm. Makes 2 loaves.
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