INGREDIENTS
- 1 package dry yeast
- 2 tablespoons sugar
- 6 tablespoons warm water (105° F to 115° )
- 5 cups (25 ounces) unbleached all-purpose flour
- 6 tablespoons butter, at room temperature, cut into
6 pieces
- 3 tablespoons shortening at room temperature
- 1-1/2 teaspoons salt
- 3 large eggs
- ½ cup cold milk
Stir the yeast and sugar into the warm water and let
stand 5-10 minutes.
- Using the dough blade, process the flour, butter,
shortening and salt for 2 seconds.
With the machine running, add the eggs and yeast mixture.
Add the milk in a steady stream through the feed tube
as fast as the flour mixture will absorb it. Continue
processing for 30 seconds.
Scrape the dough into a well-greased 3-quart mixing
bowl.
Cover tightly with oiled plastic wrap and refrigerate
until the dough has doubled in bulk, about 4-6 hours.
- Punch down.
-
- If you do not use the dough immediately, cover
it tightly and refrigerate for up to 4 days.
Punch the dough down just before use. Allow dough to
come to room temperature.
Makes about 2-1/4 pounds sweet dough for any recipe
that calls for a sweet yeast bread dough.
NOTES:
Use the dough blade when processing over 3-1/2 cups
of flour and metal blade for under 3-1/2 cups of flour
because dough blades do not extend to the outside rim
of bowl.
The best way to measure flour is to use the sss method,
stir, scoop and sweep.
Liquid used to dissolve yeast should register between
105 and 115 degrees. Other liquid should be cold to
lessen the possibility of overheating the dough.
There are 2 categories of bread dough, the typical
bread dough which always cleans the side of the work
bowl after 40-60 seconds of kneading, and the sweet
doughs that contain a high proportion of sugar, butter
or eggs and do not clean the side of the work bowl.
They require 20-25 seconds of kneading.
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