What you need:
(1) cup of water heated to 110°F (45°C)
Active dry yeast, measuring 2 1/4 teaspoons (one package)
A quarter cup of sugar, granular
melted 1/4 cup unsalted butter
1/2 cup of milk that is heated (110°F/45°C)
half a teaspoon of salt
mixed-purpose flour, 4 and 1/2 cups
What to do:
Warm the water, add the yeast, then stir in the sugar, measuring out a teaspoon per bowl. Wait 5 to 10 minutes, or until it starts to froth.
After the butter has melted, add the heated milk, salt, 2 cups of flour, and the remaining sugar. Combine by mixing.
To make the dough come together and draw away from the sides of the basin, gradually add the remaining flour, half a cup at a time.
To make the dough smooth and elastic, transfer it to a surface that has been gently dusted with flour and knead it for 8 to 10 minutes.
Spread the dough out in a basin that has been gently oiled. Cover with a wet towel and let aside to rise in a warm spot for at least an hour, or until it has doubled in size.
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