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Ingredients:
1 liter of all-purpose flour
60 ml of granulated sugar
2 1/4 teaspoons (1 packet) of active dry yeast
1 teaspoon of salt
120 ml of lukewarm water (45°C)
120 ml of lukewarm milk (45°C)
60 ml of melted unsalted butter
2 large eggs, at room temperature
2 tablespoons of melted unsalted butter (for brushing)
Instructions:
Preparing the yeast mixture:
In a small bowl, dissolve the granulated sugar in the lukewarm water and milk. Sprinkle with the active dry yeast and let stand for 5 to 10 minutes, until a foamy dough forms.
Preparing the dough:
In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, melted butter, and eggs. Stir until a dough forms.
Knead the dough:
Transfer the dough to a floured work surface and knead for 8 to 10 minutes, until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6 to 8 minutes.
First rise:
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Continued on the next page
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