Yield: 1 large loaf
1,745 calories per batch or 55 calorie per piece, if divided into 32
Active time: 15 minutes
Total time: 210 minutes
1 cup milk
2 tablespoons butter
1 tablespoon sugar
2½ teaspoons yeast
2 teaspoons salt (I used a gray salt mix)
3 cups high gluten flour
1. In a 2 cup Pyrex measuring cup, combine the milk, butter, and sugar. Warm in the microwave until the butter melts, about 60 seconds. Set aside to cool if the mixture feels too hot.
2. Sprinkle the yeast over the lukewarm milk mixture and stir. Set aside for 10 minutes. See "blueberry doughnuts" for photos of fermenting yeast.
3. In your stand mixer bowl, combine the flour, salt, and sugar. “Stir” to combine with the dough hook attached.
4. Pour in the milk mixture and “stir” until a shaggy dough forms.
5. Increase the stand mixer speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.
6. Turn the dough out onto the counter top, knead by hand a few turns, form a ball, and place in a lightly oiled bowl , cover with plastic wrap, and set aside to double in bulk, about 2 hours.
7. Turn the dough out onto the counter top, cut into 32 pieces.
8. Roll each piece into a ball and place into a parchment lined loaf pan, filling out one full row before stacking another.
11. Brush the loaf with an egg wash and bake until golden brown, about 30 minutes. If the top begins to brown too quickly, tent the loaf.
- Use a bundt pan.
- Knead in add-ins, like cheese, during step 3.
- Sprinkle with a delicious topping like poppy seeds, sesame seeds, or everything topping.
Original recipe found here.