If you prefer, you can freeze the dough and thaw it when you need a loaf. Milk bread makes great French toast, and it’s terrific for egg salad sandwiches.
As a reminder, I prefer to weigh all of my ingredients when baking. When you scoop dry ingredients with American measuring cups, you end up with variance every time. Bon appétit!
- 20 grams fresh cake yeast (or 1 packet active dry yeast)
- 20 grams (1 tablespoon) salt
- 60 grams (1/3 cup) sugar
- 500 ml (2 cups) milk
- 1 kilogram (7 1/3 cups) King Arthur all-purpose flour
- 2 eggs
- 100 grams (7 tablespoons) butter
Knead yeast, salt, sugar, milk, flour and eggs for two minutes. Add room temperature butter. Continue kneading until it forms a ball (about two minutes). Increase speed if needed.
It will be sticky as the butter begins to incorporate, but then it will start to mix and will create a soft dough.
Cut into loaves or rolls. For loaves, I weigh out 700 grams of dough. For a baguette, I use 400 grams of dough. And for rolls, I use 80 grams.
Place on lightly floured counter. Shape into a loaf, baguette or rolls.
Allow to rise on the counter for 1 hour.
Place in refrigerator overnight to ferment.
The next morning, brush with egg wash. Score the top with a knife. Let it rise for 20-30 minutes. Brush with one more layer of egg wash.
Bake at 350 degrees until done. Loaves take about 25 minutes.