Ingredients
- White AP flour 1,714g
- Honey 262g
- Eggs 233g
- Water, warm 226g
- Milk, warm 418g
- Butter, softened 194g
- Sugar 96g
- Yeast 15g
- Salt 20g
- Total 3,178g
Preparation
Step 1
Mix all of the ingredients together with a dough hook on speed 1 for three (3) minute, then speed 2 for three (3) more minutes. Dough should clean sides of bowl. Note: I used the paddle attachment until dough became fairly firm, then switched to dough hook on my K.A.
2. Set aside in a covered bowl for 90 minutes; fold at 45 minutes. Note: I did 2 folds at 20 minute intervals.
3. Shape into rolls or loaves then proof covered for about an hour until almost doubled in size. Note: I divided the dough into 4 oz. pieces and shaped them using the technique shown in Mark's video. Placed them on parchment lined pans and let them final proof, covered, until doubled in volume.
4. Bake at 350 [deg. F.] for 35 minutes (loaves) or 25 minutes for rolls. Note: At the end of the baking cycle I used a digital probe thermometer and tested for an internal temperature of 210 deg. F.