This rich bread is a special bread that should only be made for special occasions. For myself, it is one of the many breads I will make for the Thanksgiving festivities. The one cup of butter and the eggs make a delicious bread that is such a treat to serve when the weather is getting cooler.
- 1 cup unsalted butter (soft)
- 1/4 cup sugar
- 1/4 cups water (room temperature)
- 1 tablespoons active dry yeast (2 pkg. or 1/2 oz.)
- 3/4 cup cream (room temperature)
- 2 large eggs
- 2 egg yolks
- 1/2 teaspoon salt
- 4 1/2 cups bread flour
- In a large bowl, cream butter and sugar. Add water, yeast, and cream. Stir until yeast is dissolved. Mix in eggs, yolks, and salt. Add 3 cups of bread flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl.
- Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch.
- Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
- Punch down dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Divide dough in half. Shape each half into a loaf of bread. Set each loaf into greased 8 x 4-inch bread pan. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Bake loaf at 375 degrees F for 50 minutes or until the bread is golden brown and sounds hollow when the tops are tapped. Remove loaf from pan and let cool on a rack.
- Spraying loaves with water while they bake will produce a crispy crust.
- Brush loaves with egg white before baking to produce a shiny crust.
- Brush loaves with milk before baking to produce a dark, shiny crust.
- Brush loaves with butter immediately after baking to produce a soft crust.
- Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
- Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
- To keep bread soft, store in a plastic bag.
- Store flour properly to keep it from spoiling.
- Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
- You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.
- Milk can be replaced with soy milk.
- There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.
- Add a cup of raisins or dried cranberries to the bread dough for extra sweetness.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||8 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||0 g|