Foods/Recipes

Ingredients for 2 round loafs                        2 packages active dry yeast       1 cup plus 1 teaspoon granulated sugar       1/2 cup lukewarm water       1 stick (1/2 cup) softened butter       1/2 cup warm milk         4 eggs lightly beaten       1 tablespoon salt       4 to 4 1/2 cups all-purpose flour, approximately      Combine the yeast, 1 teaspoon sugar, and water in a large bowl and allow to proof. Proofing is testing the yeast to make sure it is still active. To do this, pour the contents of the package into 1/2 cup of the warm water (about 100-115 degrees), add the sugar, stir well and set aside. After a few minutes the fermentation of the yeast will become apparent as the mixture swells and small   bubbles appear on the surface. Put the butter in the warm milk, add the 1 cup sugar and blend well. Add to the yeast mixture and stir to combine the ingredients. Add 3 of the eggs, lightly beaten, and salt and mix well. Then add 4 cups of flour, 1 cup at a time, kneading with your hands in the bowl, to make a soft dough. Turn out on a floured board and knead until the dough is smooth and elastic, using only enough additional flour to prevent sticking. This should take about 10 minutes. Shape into a ball and  put in a buttered bowl, turning the dough to coat the surface with butter. Cover with plastic wrap and let rise in a warm, draft- free place until doubled in bulk.    Punch down the dough and divide into two equal pieces. Shape again into balls and place in two buttered skillets--ones that can be used in the oven and that measure about 9 inches in diameter at the top. Or you may use two  8 1/2 x 4 1/2 x 2 1/2 bread pans. Cover loosely and let rise again until doubled in bulk. Brush the tops with the remaining egg, well beaten, and bake in a preheated oven at 350 degrees for about 30 minutes, or until the bread is a rich, dark, shining color and sounds hollow when rapped on top and bottom. Cool on racks before slicing.   March 2, 2012