This tender, soft bread is based on an 18th century recipe. It's slightly sweet and perfect served warm with lots of butter.
3 1/2 teaspoons active dry yeast
3/4 cup warm water (110-115 degrees)
1/2 teaspoon granulated sugar
1 1/2 cup warm milk (110-115 degrees)
1 1/2 sticks (3/4 cup) butter softened
1/3 cup sugar
3 teaspoons salt
5 large eggs
8 1/2 cups all-purpose flour, plus up to 1/2 cup more
1/2 stick (1/4 cup) butter, softened, for tube pan
1 egg
1 tablespoon milk
In a small bowl, dissolve the yeast in the warm water. Add the small pinch of sugar. Set aside for 5 minutes until the mixture becomes foamy. In a stand mixer fitted with the paddle attachment, add the warm milk, butter, 1/3 cup sugar, salt, eggs, and the foamy yeast. Mix well to combine. Slowly add 3 cups of flour and beat until the flour is fully incorporated. Switch to the dough hook attachment and gradually add the remaining flour in order to form a soft dough. Continue knead for approximately 7-8 minutes until the dough looks smooth and elastic, adding up to another 1/2 cup flour if the dough is still sticky. Lightly grease a bowl and add the dough. Cover the bowl with plastic wrap and allow to rise in a warm, draft-free place until doubled (1 to 1 1/2 hours). Generously butter Old Country Kitchenware 18 cup square tube pan with 1/2 stick softened butter. Punch the dough down and shape into a smooth ball. Break a hole through the middle and place inside the tube pan. Allow the dough to rise again in a warm, draft-free place until doubled and crowning above the pan (around 1 to 1 1/2 hours). Beat together egg and milk, then brush mixture over the top of the bread. Preheat oven to 375F. Bake for 1 hour or until the bread sounds hollow when tapped and the crust is a deep golden brown (internal temperature 185-190F). Remove the bread from the oven and let cool until pan can be handled with bare hands. Remove bread and let cool. Serve warm with plenty of butter.
