Guess who’s hosting What’s Baking this month?!
And guess who decided to torture the girls this month?
*insert evil laugh*
One of the biggest kitchen fears, for both novice and seasoned home cooks, is yeast.
I don’t know what it is about yeast, but it seems to scare the bejesus out of everyone.
Well, for the What’s Baking Gals, it was time to conquer those fears and see that yeast isn’t so scary.
I’ve been saying that for months. I even have a tag for all of my favorite yeast breads. Every time I post one, I tell y’all to be brave and take the plunge.
Raise your hand if you still haven’t.
Yep, that’s what I thought. Well, enough of that.
Today, I post my next yeast recipe.
Monday? I show you over a dozen amazing women who conquered their yeast fears and took the plunge into some insanely amazing breads, pretzels, english muffins, you name it! These gals took this challenge seriously and really pushed themselves! I can’t wait for you to see. And try for yourself.
I leave you with a slice of the most buttery bread you could possibly imagine.
This bread has butter, butter, and more butter.
So much butter that I ate 2 slices. Then decided that there was no way this bread could stay in my house.
So I wrapped up the whole loaf.
And wrapped up the loaf that had been sliced into and sent them to work with my husband.
I find out later that day that he shared the whole loaf. It was devoured. He hid the partial loaf at his desk.
So if any of his coworkers are reading this? Check his drawers. There’s more.
For the rest of you? Make this bread. Then make plans for it – like Monte Cristos or french toast or bread pudding. Or have people over so they can help you eat it. You can’t say I didn’t warn you. I’m not responsible for any weight gain that results from eating an entire loaf by yourself.
courtesy of Dorie Greenspan, Baking: From My Home to Yours
2 packets active dry yeast
1/3 cup warm water (warm to the touch, not hot)
1/3 cup warm whole milk (warm to the touch, not hot)
3 3/4 cup all-purpose flour
2 tsp salt
3 large eggs, at room temp
1/4 cup sugar
3 sticks (12 oz) unsalted butter, at room temperature
for the glaze:
1 large egg
1 tbsp water
*Note: recipe must chill overnight.
Put the yeast, water, and milk in the bowl of a stand mixer. Using a wooden spoon, stir until yeast is dissolved. Let sit a few minutes until bubbly and frothy. Ad the flour and salt, and fit the mixer with the dough hook. Turn the mixer on and off in a few short pulses just to dampen the flour. Gradually increase the speed to medium-low speed and mix for 1-2 minutes, until flour is just moistened. The dough will be dry and shaggy.
Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for 3 minutes, until dough forms a ball. Reduce speed to low and add the butter in 2 tbsp-sized chunks, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft. Increase speed to medium high and continue to beat until dough pulls away from the sides of the bowl, about 10 minutes.
Transfer the dough to a clean bowl that’s been coated with cooking spray. Cover with plastic wrap and leave at room temperature until nearly doubled in size, 40-60 minutes.
Deflate the dough by lifting up around the edges and letting it fall with a slap into the bowl. Recover with plastic wrap and put in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours. Leave covered dough in the fridge to chill overnight.
The next day, butter and flour 2 loaf pans.
Pull the dough from the fridge and divide into 2 equal pieces. Divide each half into 4 pieces and roll each piece into a log about 3 1/2 inches long. Arrange crosswise in the bottom of each pan. Cover pans lightly with wax paper and leave loaves at room temperature until the dough fills the pans, 1-2 hours.
Center a rack in the over and preheat the oven to 400 degrees.
To make the glaze, beat the egg with water. Using a pastry brush, gently brush the tops of the loaves with the glaze. Bake the loaves until they are well risen and deeply golden, 30-35 minutes. Transfer the pans to racks to cool for 15 minutes. Then run a knife around the sides of the pans and turn the loaves out onto the racks. Cool for at least 1 hour.