Ingredients

How to make it

  • Dissolve yeast in warm water with a pinch of sugar until it blooms, about 10 minutes.
  • Meanwhile fix metal blade in food processor.
  • Place flours, sugar, and salt into the process chamber and pulse to mix.
  • While processor is running add yeast, butter, eggs one at a time, and just enough milk until dough comes together in a ball cleaning the sides of the bowl.
  • STOP. Let dough rest for 15 minutes for the flour to hydrolize.
  • Add water or flour in small portions if necessary for the dough ball to come together and clean the sides of the bowl.
  • Process for 45 seconds to 1 minute in pulses.
  • Flour your hands with just a pinch of flour and remove dough ball from processor. It should be smooth and slightly sticky. Round dough into a ball by turning it under. Place dough ball in a greased bowl turning to coat.
  • Punch down the dough, cover, and let it rise again until doubled in size.
  • Roll the dough out onto a lightly floured work surface, top down, and push the dough down with your fingers. See Photo
  • Make the dough slightly oblong by lifting and stretching opposite ends of the dough. Then fold it back on itself in thirds. See Photo
  • Rotate the dough 90 degrees and roll out the dough to a rectangle, working from center to the ends. See Photo
  • Fold each end to the center, then fold the dough shut like closing a book. See Photo
  • Cover with plastic wrap and let rise until doubled in size in a warm place for about 45 minutes. See Photo
  • Pinch seams and ends to seal and roll dough into a log shape.
  • Place in a greased loaf pan seam side down.
  • Cover with plastic wrap and let rise until doubled in size in a warm place for about 45 minutes.
  • Preheat oven to 375 degrees F. Bake for 30 minutes or until hollow sounding when tapped. Brush top crust with melted butter.
  • Turn out onto a wire rack to cool completely.
push down with fingers   Close
folded in thirds onto itself   Close
rotated and rolled out   Close
ends folded to center   Close
doubled in size, ready to bake   Close
after second rise and rolled onto work surface   Close
stretched oblong   Close
folded like book   Close

Reviews & Comments 5

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  • quaypocooks 3 years ago
    You bread looks good!
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  • brianna 4 years ago
    The loaf looks delicious. I will certainly be trying it out very soon. Thanks
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  • valinkenmore 4 years ago
    P7O this look delicious. Going to try this one for sure. Thanks for the post.
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  • otterpond 4 years ago
    The loaf came out beautifully.
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  • heymom6 4 years ago
    This looks wondeerful. Im always looking for easy brread recipes. I can make everything dough related, but my regular bread is not so good. I will try this one this week and let you know the results. Thanx for sharing!!
    Was this review helpful? Yes Flag

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