Reviews (1)
Add Rating & Review
10 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
02/12/2015
Love this versatile recipe! I've made it every weekend since it was published in Martha's magazine. Unlike most fresh bread this recipe stays fresh for days. In addition to the suggested variations I've made cinnamon rolls, chocolate babka, and lemon pull-apart bread using this recipe as the base. My family loves it!
Back to Buttery Yeast Dough
All Reviews for Buttery Yeast Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Makes 2 pounds, 6 ounces
Ingredients
Ingredient Checklist
1 3/4 cups all-purpose flour
1 3/4 cups bread flour
2 teaspoons coarse salt
1/4 cup warm water
1/3 cup sugar
1 package (2 1/4 teaspoons) active dry yeast
6 large eggs, room temperature
1 teaspoon finely grated lemon zest
1 1/2 sticks unsalted butter, room temperature, cut into 6 pieces, plus more for plastic wrap
Variations
Herb Variation: Reduce sugar to 3 tablespoons. Add 3 tablespoons chopped fresh sage and 1 tablespoon chopped fresh thyme in step 2.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Makes 2 pounds, 6 ounces
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Makes 2 pounds, 6 ounces
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Makes 2 pounds, 6 ounces
prep: 25 mins
total: 3 hrs 25 mins
prep:
25 mins
total:
3 hrs 25 mins
Yield: Makes 2 pounds, 6 ounces
Makes 2 pounds, 6 ounces
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups bread flour
- 2 teaspoons coarse salt
- 1/4 cup warm water
- 1/3 cup sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 6 large eggs, room temperature
- 1 teaspoon finely grated lemon zest
- 1 1/2 sticks unsalted butter, room temperature, cut into 6 pieces, plus more for plastic wrap
Directions
Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.
Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.
Beat in butter, one piece at a time; continue beating until fully combined and dough is silky but still sticky, about 5 minutes more. Cover with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour.
Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight.
Variations
Herb Variation: Reduce sugar to 3 tablespoons. Add 3 tablespoons chopped fresh sage and 1 tablespoon chopped fresh thyme in step 2.
Variations
Herb Variation: Reduce sugar to 3 tablespoons. Add 3 tablespoons chopped fresh sage and 1 tablespoon chopped fresh thyme in step 2.
Reviews (1)
Add Rating & Review
10 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
02/12/2015
Love this versatile recipe! I've made it every weekend since it was published in Martha's magazine. Unlike most fresh bread this recipe stays fresh for days. In addition to the suggested variations I've made cinnamon rolls, chocolate babka, and lemon pull-apart bread using this recipe as the base. My family loves it!
Reviews (1)
Add Rating & Review
10 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
0
1 star values:
0
Add Rating & Review
10 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
0
1 star values:
0
10 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
0
1 star values:
0
10 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
0
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 2
- 3 star values:
- 5
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
02/12/2015
Love this versatile recipe! I've made it every weekend since it was published in Martha's magazine. Unlike most fresh bread this recipe stays fresh for days. In addition to the suggested variations I've made cinnamon rolls, chocolate babka, and lemon pull-apart bread using this recipe as the base. My family loves it!
Martha Stewart Member
Rating: Unrated
02/12/2015
Love this versatile recipe! I've made it every weekend since it was published in Martha's magazine. Unlike most fresh bread this recipe stays fresh for days. In addition to the suggested variations I've made cinnamon rolls, chocolate babka, and lemon pull-apart bread using this recipe as the base. My family loves it!
Rating: Unrated
All Reviews for Buttery Yeast Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Buttery Yeast Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
