Ingredients
6 to 8 c. flour
6 egg yolks
2 tsp. salt
1 cake yeast (large)
1/2 lb. butter
1/2 pt. sour cream (1 c.)
1 c. sugar
3/4 c. milk
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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Dissolve yeast in 3/4 cup lukewarm milk with 1 tablespoon sugar. Set aside. Cream butter, sugar and egg yolks and a little flour. (I use my mixer as long as I can.) Add rest of ingredients, including yeast and enough lukewarm milk to make a soft dough. Work until it does not stick to hands or bowl. Cover and let rise in warm place until doubled in bulk (does not rise a lot). Take pieces and make long skinny rolls, then braid them. (In twos or threes.)