Ingredients
The following ingredients have 12 Servings
- 1 cup whole milk ((236ml))
- ⅓ cup water ((80ml))
- 2 ¼ teaspoons active dry yeast
- ⅓ cup + 1 teaspoon granulated sugar ((70g) + 1 teaspoon)
- 5 Tablespoons unsalted butter (melted)
- 1 egg + 1 egg yolk (save egg white for brushing top)
- 2 teaspoons table salt
- 4 - 5 cups bread flour or all-purpose flour¹ ((500-625g))
- coarse sugar or granulated sugar (for sprinkling on top (I use about 3 Tablespoons))
Instruction
- Combine milk and water in a heatproof bowl and heat in 30-second increments until mixture reaches a temperature between 105-115F (40-46C). Always stir before temping!
- Pour milk mixture into a large bowl or the bowl of a stand mixer and stir in yeast and one teaspoon granulated sugar. Let sit for 5-10 minutes or until a foam cap has formed on the surface (if mixture does not foam you will need to start over).
- Once foamy, add remaining ⅓ cup sugar, melted butter, egg and egg yolk, salt, and 2 cups (250g) of flour and stir well to combine.
- Gradually add additional flour while stirring (if using a stand mixer use a dough hook on low-speed) until dough clings to itself and forms a ball that is pulling away from the sides of the bowl (scrape bowl as needed). You may not use all of the flour indicated, or you may even need more, go by texture (and see the video if you need visual clues)! When ready, the dough should be slightly tacky to the touch but not so sticky that it cant be managed with your bare hands.
- If using a stand mixer, stir on low speed with dough hook until smooth and elastic, about 5 minutes. If working by hand, transfer dough to a clean surface and knead until smooth and elastic (about 5-10 minutes).
- Lightly oil a large bowl and place dough inside, turning to coat the entire surface lightly with oil. Cover and allow to rise in a warm draft-free place until doubled in size (1-2 hours).
- When dough has doubled, gently deflate and divide into 4 even pieces. Roll each into a 15” rope.
