Recipe from Tartelette! The bread tastes really good! I am surprised that such a simple recipe can result in a good bread texture!
It's a very simple recipe and with not much kneading either. Weather here is atrociously hot at 36c! Nothing else i feel like baking or wanna bake since any type of frosting will melt in this type of weather..hot & humid! So, when i saw Tartelette's site with this recipe, i decided to bake it since it took me a short time to prepare and the proving time also shortened because of weather! Check out her site and she has a sweet story behind this recipe! :)
1 package yeast (2 1/4 tsp) 3/4 warm milk 1/2 cup sugar 1/4 cup butter, softened 1/4 teaspoon salt 3 cups all-purpose flour 2 eggs
Preheat oven to 350 degrees. Dissolve yeast in warm milk and add the sugar, butter and salt; stir until butter is melted. Add the eggs, previously beaten slightly. Add 1/2 the flour to the milk/sugar/butter/salt, and mix until smooth. Continue to add remaining flour to make soft dough. Remove it from the bowl and place on floured board. Knead until smooth and satiny (about 15 mins.). Shape into a ball and place in buttered bowl. Cover and let rise until double in size (2 hours). Punch risen dough down and divide it in 10 pieces Place in a greased pan (8-9 inches round). Let rise in warm place until double in size (1-1/2 to 2 hours). Bake in 350 degree oven for 20 minutes or until golden brown.
NOTE: i did milk wash & sprinkled some brown sugar on top.
Garden Theme Wedding Cake
*S&T Wedding Cake*
Sugar flowers all handmade.
Cake flavors :-
14"-English Fruitcake soaked with full bottle of Cognac;
7 months ago
About Me: Faithy
Hi, I'm Faithy. Faithy is my alter-ego. I was told back then when internet first started that it was dangerous to put your real name on the web...LOL.. (seriously not kidding!). So it was how this name Faithy came about and has stuck with me ever since. And as a matter of fact, I like it better than my real name..esp when I share the exact same name as my sister.. :D
Anyway, I started my blog initially on vox as a way to remind myself what i have baked and hopefully to see some progress along the way too..:)