Recipe ingredients
- 2 packets active dry yeast
- 1/2 cup warm water
- 1 teaspoon granulated sugar
- 1/2 cup all-purpose flour
- 1 cup milk, scalded
- 1/4 cup butter
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs, lightly beaten
- 4 1/2 to 5 1/2 cups all-purpose flour
- Egg wash: 1 egg yolk, beaten with 1 tablespoon water
- Confectioners sugar icing, optional
Recipe method
- In a small bowl or 2-cup measure combine the yeast, warm water, 1 teaspoon sugar and 1/2 cup flour.
- Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10 to 15 minutes.
- Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, salt, sugar, vanilla and beaten eggs. Stir to melt the butter.
- When the mixture is lukewarm, add the yeast mixture and mix together. Add flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside.
- Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky.
- Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel.
- Let sit in a warm place for about 45 minutes, or until doubled. Preheat oven to 375 degrees F.
- Punch down and round into a ball. Divide in half, cover with plastic wrap and let rest 10 to 15 minutes.
- Form into desired shapes. Bake 25 to 35 minutes or until golden brown. Cool on wire racks.
Other yeast bread recipes:
Holiday sweet bread recipe
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