Ingredients: |
Ingredients:
For the Starter:
1 teaspoon sugar
1/4 cup warm milk or water (105 degrees)
One 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1/2 cup sifted all-purpose flour
For the Dough:
1/4 teaspoon salt
3 tablespoons sugar
1 tablespoon warm milk or water (100 degrees)
2 large eggs
1 1/2 cups sifted all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus additional for the bowl
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Directions: |
Directions:
Make the starter: Combine the sugar and milk in the bowl of an electric mixer. Sprinkle the yeast over the mixture and let stand until foamy, about 10 minutes. Stir in the flour, forming a soft dough.Let the starter rise, covered with plastic wrap, at room temperature until doubled, at least an hour. (Note: I doubled the recipe and made one starter in a steel mixer bowl and another in a large glass bowl. Plastic wrap adheres much better to glass thanmetal, so the starter in the glass bowl rose much more dramatically than that in steel bowl. Just a thought: perhaps use a kitchen towel to cover the steel bowl so less air gets in.)
Make the dough: Combine the salt, sugar and milk in a small bowl and stir until the salt and sugar are dissolved. Fit the mixer with the dough hook; add the eggs, sugar mixture and flour to the starter and mix on low until a soft dough forms. Slowly add one stick of the softened butter and mix well until the dough is smooth and elastic, about six minutes (keep an eye on the dough, as it will come together all of a sudden and you'll notice it becomes stretchyand elastic). Add the remaining butter and beat one minute, or until the butter is incorporated.
Lightly butter a large bowl and scrape the dough into the bowl with a rubber spatula. Lightly dust the dough with flour to prevent a crust from forming. Cover the bowl with plastic wrap and let riseat room temperature until more than doubled in bulk, 2 to 3 hours.
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