Easy bread making with less mess and time spent in the kitchen.
1 whole egg plus 1 egg yolk
1–1/3 cups warm milk, around 100 degrees (microwave cold milk for about 1 minute on high)
2 (.04 ounce) packages active dry yeast (or 4 1/2 teaspoons)
1 teaspoon sugar
5 tablespoons butter
4 cups pre-sifted all-purpose flour
1/3 cup sugar
1 teaspoon salt
3 tablespoons butter, melted
Butter the sides of a large mixing bowl and a 9×13 baking pan.
Crack the eggs and put the whole egg and egg yolk in a small bowl, set aside.
Stir the active yeast and 1 teaspoon sugar into the warm milk and let sit 5-7 minutes to allow yeast to bloom.
Meanwhile, mix together flour, salt, and the rest of the sugar into a large bowl.
Melt the 5 tablespoons of butter in a small bowl.
Add eggs to the flour mixture and begin stirring then alternately stir in the 5 tablespoons of melted butter along with the yeast mixture stirring until all of the ingredients are thoroughly combined, the dough will be sticky.
Put bread dough into the buttered bowl turning once to butter all side of the dough and cover the bowl with a damp cloth, let the dough rise for 1 hour or until doubled in size in a place where the temperature is around 70 degrees.
Punch dough down with the back of your fist then make 12 equal sized rolls and butter tops of rolls with the 3 tablespoons of melted butter.
Cover with same damp towel and let rise again for 1 hour or until doubled in size.
Preheat oven to 375 degrees.
Bake for 25 minutes.
Brown under the broiler for no more than 1 minute if desired.
Brush with the rest of the melted butter and serve or store in an airtight container.
Using a silicone coated spoon to stir the sticky dough makes less mess.
A stand mixer can be used with the dough attachment to mix the dough thoroughly with no-kneading.
Use a 2-ounce ice cream scoop and fill with bread dough to make 12 equal sized rolls.
Bread can easily be baked into 2 small loaf pans.
Keywords: easy no-knead bread