- 1 TBL dry yeast
- 1 TBL Nonfat Dry Milk
- 1/2 TBL Sugar
- 1 tsp Salt
- 2 C AP flour (I plan to try swapping 1 Cup of cake flour next time)
- 1 C Hot Water (120-130 F)
- 1/2 TBL Butter
- 1/2 TBL cold water
STEP BY STEP
- Mix together 1 Cups flour, yeast, dry milk, sugar and salt
- Pour in the hot water and butter, mix well
- Add remaining flour 1/2 cup at a time. Switch to hook near the end of flour
- Add additional flour 1 TBL at a time to get to an elastic ball that is not TOO sticky, but better sticky than too dry.
- Knead on medium speed 2 for 10 minutes
- Turn dough out onto floured surface and knead with your hands, folding over and over until it is NOT sticky, and dough springs back when you push a finger into it.
- Shape into a ball, oil lightly, and place in large glass bowl at least 3x the size of the ball.
- Let rise until doubled in size – about 1 hour
- Turn out onto a lightly floured surface. Knead briefly to allow large bubbles to escape.
- Place pan of water in the oven
- Start oven preheating to 350º
- Divide into 2 pieces, shape into two torpedoes, and cover loosely with saran and let rise for another 60 minutes on top of the stove
The dough should double easily in 45 min
- Brush dough with cold water, slash across the top and bake for 40 Minutes
- Rotate half way through for even color – do not over-bake
- Cool on a rack