Ingredients

2 pkts or cakes active dry or compressed yeast

1 cup sugar

1/4 cup lukewarm water (110 to 115 degrees)

6 cup all-purpose flour

1 tsp salt

1 cup lukewarm milk (110 to 115 degrees)

3 eggs

4oz (113g) unsalted butter, cut into pieces

2 tbsp softened butter

1 egg, lightly beaten

Method

In a small bowl sprinkle the yeast and a pinch of sugar over the lukewarm water. Then leave to rest for 3 minutes.

Place the bowl in a warm place until the mixture doubles in size.

In a deep mixing bowl, combine the 2 cup of sugar, 4 cups of the flour and the salt.

Make a well in the center, pour in the yeast and milk, and drop until all the ingredients are well combined.

Beat in 1/4 pound of butter, then add up to 2 cups more flour, beating it in 1/4 cup at a time, then gather into a soft ball.

If the dough becomes difficult to stir, work in the flour with your fingers.

Place the dough on a lightly floured surface and knead it, pressing down and pushing it forward several times with the heel of your hand.

Fold it back on itself and repeat for about 15 minutes until it is smooth and elasticup

Shape the dough into a ball and place it in a large, lightly buttered bowl.

Dust the top with flour, drape with a towel and set aside in the warm, draft-free place for 45 minutes to an hour until the dough doubles in bulk.

With a pastry brush, coat the bottom and sides of two 9 inch pie plates with 2 tbsps of softened butter.

Punch the dough down with a single blow of your fist, then transfer it to a lightly floured surface and let it rest for 10 minutes.

Divide the dough in two and pat the halves into flattened round loaves about 8 inches across.

Place them in the pie plates and let them rise in a warm place for around 1 hour.

Preheat the oven to 350 degrees.

Brush both loaves with beaten egg.

Bake in the centre of the oven for about 1 hour until the loaves are golden brown.

Cooks Comments and Tips

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