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Roundandroundwego · 61-69
Heat the milk to 104 degrees fahrenheit, add the sugar and yeast, stir a bit gently.
Cover with a towel and let it sit there for five minutes and come back, stir gently. Repeat.
You'll see the bubbles "prove" the presence of yeast, or "proof" itself. After that, add one fourth the flour mixed with the salt, and the softened butter. Mix until smooth, place in a huge bowl, cover with the towel, put in a warm area, and come back in about two hours to "punch down" the expanded dough, and add the rest of the flour. If it hadn't doubled in size or more, let it rise again before adding the final flour, and it should.
Knead into smooth dough, make shapes, cover with soft butter and allow it to rise under the towel for about an hour, until it doubles again in size. Bake as directed for your shapes and fillings.
Cover with a towel and let it sit there for five minutes and come back, stir gently. Repeat.
You'll see the bubbles "prove" the presence of yeast, or "proof" itself. After that, add one fourth the flour mixed with the salt, and the softened butter. Mix until smooth, place in a huge bowl, cover with the towel, put in a warm area, and come back in about two hours to "punch down" the expanded dough, and add the rest of the flour. If it hadn't doubled in size or more, let it rise again before adding the final flour, and it should.
Knead into smooth dough, make shapes, cover with soft butter and allow it to rise under the towel for about an hour, until it doubles again in size. Bake as directed for your shapes and fillings.
@Roundandroundwego Add the salted flour at the end, as salt attacks yeast if there's not enough flour to hinder it.
Roundandroundwego · 61-69
@NativePortlander1970 true, I think that's safer, and yet I get away with adding it in the middle, after that first round of bubbles.