By Christie Vanover | Published September 5, 2011 | Last Updated December 28, 2022
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 ⅓ cup sugar
- 500 ml 2 cups milk
- 1 kilogram 7 ⅓ 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.
This estimate was created using an online nutrition calculator