-PATTI – VDRJ67A-
3 Yeast; fresh cakes 6 Eggs; room temperature
1/2 c Water;warm (105-115~) 1 c Sugar
1 c Milk c All purpose flour; sifted
1/2 c Butter; cut into pieces 2 tb Butter; melted
2 ts Salt
Crumble yeast cakes into large bowl. Stir in water. Let mixture stand
until foamy, about 5 minutes. Scald milk. Add butter and salt and
stir until butter melts. Cool to lukewarm. Using electric mixer, beat
eggs until frothy. Add sugar and beat until creamy, about 3 minutes.
Blend in milk mixture. Stir into yeast mixture. Stir in 7 cups flour
1 cup at a time; dough should be soft and pull away from sides of
bowl. Turn dough out onto well-floured surface, sprinkle with 1 cup
flour and knead until smooth and elastic, adding up to 1 cup more
flour as necessary to prevent stickiness, about 10 minutes. Grease
large bowl. Add dough. turning to coat entire surface. Cover and let
rise in warm draft-free area until doubled in volume, about 2 hours.
Punch dough down. Let rest 10 minutes. Grease two 9-inch round cake
pans. Divide dough in half. Press each half into pan. Cover and let
rise in warm draft-free area until doubled in volume, about 1 hour.
Preheat oven to 350~. Bake until loaves are golden brown and sound
hollow when tapped on bottom, about 30 minutes. Brush tops
immediately with melted butter. Serve warm. Makes 2 loaves.
Yields
1 servings