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Ingredients
- 3/4 c. canned milk
- 3/4 c. milk
- 1/4 c. butter
- 4 egg yolks
- 4 egg whites, stiffly beaten
- 1 c. sugar
- 1 1/4 tsp. vanilla
- 1/2 tsp. salt
- 1 rounded Tbsp. instant yeast
- 1/2 c. warm water
Details
Servings 4
Preparation
Step 1
Scald milks. Add butter, sugar, vanilla, salt and water to milk. Cool milk. Add egg yolks. Beat. Add 2 cups flour and sprinkle on the yeast. MIx. Change to dough hook. Add 2c. flour to make a soft dough. Add stiffly beaten egg whites, and then another 1- 1 1/2c. flour to make a soft dough again. Let knead in machine for 4-5 minutes. Put in greased bowl (will be sticky). Let rise for 1-1 1/2 hours (in oven on proofing setting with light on). Punch down, rise again for an hour. *Rises lots* Form into 4 round loaves and place on parchment paper on cookie sheet. (Sometimes I put 2 on a sheet~I make them a bit smaller and they seem to cook better then too). Let rise for another hour or so.
Bake at 300F for 35-50 min. Put foil on top of bread if it's getting too brown~~check around 35 minutes.
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