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Export 5 ingredients for grocery delivery
Step 1
Combine: Place yeast, salt, sugar, milk, flour and eggs in your stand mixer bowl.
Step 2
Knead: Knead dough with the dough hook attachment for two minutes. Add room temperature butter. Continue kneading for 2 minutes, until it forms a ball. Increase speed if needed.
Step 3
Cut: Slice 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.
Step 4
Place: Lay dough on a lightly floured work surface. Shape into a loaf, baguette or dinner rolls.
Step 5
Rise: Let the dough rise for the first time on the counter for 1 hour. Place in a greased loaf pan or baking dish seam-side down and cover the top with plastic wrap.
Step 6
Refrigerate: Chill overnight to ferment.
Step 7
Brush: The next morning, brush the top of the dough with egg wash. (The second rise ensures an even fluffier end product.) Score the top with a knife.
Step 8
Rise: Let rise for 20-30 minutes. Brush the risen dough with one more layer of egg wash.
Step 9
Bake: Bake at 350F degrees until done and golden brown. Loaves take about 25 minutes.
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