3 Fresh yeast cakes 6 Eggs, room temperature
1/2 c Warm water (105 – 115 F) 1 c Sugar
1 c Milk 8 To 9 cups sifted all-purpose
1/2 c (1 stick) butter, cut into -flour
-pieces 2 tb (1/4 stick) butter, melted
2 ts Salt
Makes 2 loaves
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 F. Bake until loaves are golden brown and sound hollow
when tapped on bottom, about 30 minutes. Brush tops immediately with
melted butter. Serve warm.
Yields
2 servings
