Divine bread

Yield: 1 Servings

Measure Ingredient
2 packs Yeast
1½ cup Lukewarm water
½ cup Sugar
2 teaspoons Salt
¼ cup Melted & cooled butter,
\N \N Unsalted
4 \N Eggs
7 cups Flour
1 \N Yolk beaten with 2 Tbls.
\N \N Heavy cream

In bowl, sprinkle yeast over water. Stir, let stand 5 minutes, then stir until dissolved. Add sugar, salt, butter & eggs to yeast mixture & blend well. Gradually add 6½ cups flour, 1 cup at a time, mixing well after each addition. On lightly floured board knead 3 minutes. Add flour as needed to keep dough from sticking. Transfer to large lightly greased bowl & turn to coat with grease; cover with clean dry towel. Let rise 1 hour. Punch down. On lightly floured surface, roll it out to ½" thick then shape into 2 loaves or 2 round loaves. (At this point dough can be stored. Place loaves on baking sheet, cover with foil & freeze. When frozen solid, 8 hours, remove dough from pan & rewrap tightly in foil. Label & freeze up to 1 month. When ready, remove foil & place loaf on lightly greased sheet. Cover with clean, dry towel & let rise until doubled, 6 hours or overnight in refrigerator.) Place loaves on lightly greased sheets, cover with clean, dry cloth & let rise, 45 minutes. Heat oven to 350. Brush with glaze. Bake, 1 loaf at a time, on middle shelf of oven until loaf is gold & sounds hollow when tapped on bottom, 45 minutes. Cut into 12 slices.


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