Ingredients
- 1 package (2¼ teaspoons) active dry yeast
- ½ cup warm water (110-115 degrees)
- ⅛ teaspoon granulated sugar
- 1 cup warm milk (110-115 degrees)
- ½ cup butter softened (I use salted)
- ¼ cup granulated sugar
- 2½ teaspoons kosher salt
- 3 large eggs
- 5½ cups all-purpose flour
Instructions
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In a small bowl, dissolve the yeast in the warm water. Add the small pinch of sugar. Set aside for 5 minutes until the mixture becomes foamy.
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In a large bowl with a wooden spoon (or in a stand mixer with the dough hook, add the warm milk, butter, ¼ cup sugar, salt, eggs, and the foamy yeast. Mix well to combine.
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Slowly add 3 cups of flour and mix until the flour is fully incorporated.
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Stir (or knead with the dough hook) the remaining flour in order to form a soft dough. Continue to stir or “knead” for approximately 3-4 minutes.
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Cover the bowl with plastic wrap and allow to rise in a warm, draft-free place until doubled (approximately 60 minutes).
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Once doubled, stir the dough down and spoon it evenly into a 10″ tube pan that has been liberally sprayed with baking spray.
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Allow the dough to rise again in a warm, draft-free place until doubled (approximately 60 minutes).
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Preheat oven to 400-degrees Fahrenheit (205 degrees Celsius)
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Bake the bread in the preheated oven for 25-30 minutes or until the bread sounds hollow when tapped and the crust is a deep golden brown.
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Remove the bread from the oven and cool for 10 minutes.
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After 10 minutes, place a small bowl under the tube pan and gently allow the sides of the pan to fall away from the bread.
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Continue cooling for 20-30 minutes.
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Gently lift the loaf from the tube portion of the pan, and cool completely.
Notes
Store any leftovers (covered) in the refrigerator for up to 5 days.
Leftovers may be stored (covered) at room temperature for up to 3 days.
Wrap well in plastic wrap and this bread can be frozen for up to 2 months.