Ingredients
1 c. milk
3/8 c. sugar
3/4 tsp. salt
4 c. unsifted flour
2 eggs
1/2 c. oleo or shortening, melted but cooled
1 cake yeast, dissolved
1 1/2 c. lukewarm water
1/2 c. melted butter or oleo
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Stand mixer for bread dough, pastry, meringues, butter churning
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Electric butter churn — artisan butter from cream in minutes
Professional baker's technical reference — formulas, troubleshooting
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In a large bowl combine all ingredients except the last 1/2 cup butter. Beat with mixer until smooth and not very thick. Let rise in warm place until doubled. Stir down and let rise in warm place until doubled. Stir down and let rise again. Turn out on floured board and divide into two parts. Roll each part into circle 1/2-inch thick. Brush with the other 1/2 cup melted butter. Cut into 16 wedges from the wide end to the small end. Place on greased cookie sheet about 2 inches apart. Brush tops with remaining butter and let rise until almost doubled. Bake at 325° for 10 to 15 minutes or until light brown. May be frozen and reheated later. Serves 6 to 8.