Active Time: 10 Mins
Total Time: 6 Hours 10 Mins
Yield: Makes 4 (1-lb.) loaves
- 2 1/2 cups whole milk
- 2large eggs
- 1/3 cup granulated sugar
- 1 tablespoon granulated yeast
- 1 tablespoon kosher salt
- 6 1/4 cups all-purpose flour
- 1/4 cup potato flour
- 1/2 cup (4 oz.) unsalted butter, melted and slightly cooled
How to Make It
Whisk together milk, eggs, sugar, yeast, and salt in a 6-quart bowl, or a lidded (not airtight) food container.
Whisk together all-purpose flour and potato flour in a bowl. Using a dough whisk or a heavy-duty stand mixer with paddle attachment, combine flours, butter, and milk mixture without kneading.
Cover (not airtight); allow to rest at room temperature for 2 hours, then refrigerate.
The dough can be used as soon as it’s thoroughly chilled, about 4 hours. Refrigerate the container and use over the next 5 days. Or freeze the dough in 1-pound packets for up to 3 weeks.
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