Ingredients
1 1/2 cakes of compressed yeast
1 c. milk
4 Tbsp. sugar
1 Tbsp. salt
1/2 c. butter, melted, plus melted butter for dipping
3 1/2 c. flour, sifted
Method
Sources
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Preheat oven to 400 degrees. Place milk in a heavy-bottomed pan on low heat. Stir occasionally until small bubbles appear around the edges of the pan and milk is just hot. Do not boil. Remove from heat; let cool slightly. Place yeast and scalded milk in a large bowl. When yeast is dissolved, stir in sugar, salt and butter. Add flour; beat well. Cover and allow dough to rise to almost double. This may take up to an hour depending on the temperature in your kitchen. After dough has risen, turn out onto a lightly floured work surface. Punch down and roll out to 1/4 inch thickness. Cut into 2 inch diamond-shaped pieces. Dip each piece in melted butter. Arrange in a 4 inch pie pan, 4 or 5 pieces overlapping per loaf. Allow bread to rise for half an hour. Bake 30 to 40 minutes or until brown. Remove from oven and brush with more melted butter.