Ingredients
4 c. sifted flour
1 c. plus 2 Tbsp. butter
2 egg yolks
10 Tbsp. sugar
1 1/2 tsp. vanilla
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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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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Use only real butter. Put all ingredients in large bowl. Using your hands, knead all together until it becomes one mass. This will take time, be patient. Form into 6 balls. Place on ungreased baking sheet. With heel of hand and fingers, press into round cakes 1/2-inch thick. Flute edges with fork; mark into pie shaped sections with back of knife and decorate with fork pricks. Bake at 300° for 30 to 40 minutes. Do not let brown. Cool 10 minutes before removing from rack with pancake turner. When cool, break along marks to serve. Can be frozen.