SWEET DOUGH

The first yeasted dough I ever made that was enriched with both eggs and honey came from Jeff Hertzberg and Zoë François’s wonderful book, The New Artisan Bread in Five Minutes a Day . Their version is a no-knead dough that keeps for days in the refrigerator. When I developed this recipe, I knew I wanted something along similar lines—a dough that didn’t require a lot of work and could be made a few days in advance if need be. This dough is made right in the stand mixer and doesn’t require a dough hook. The ingredients mix together easily, and then the dough is gently folded over itself a few times during the rise time, which helps form a fine, even crumb. makes about 2½ pounds (1,135 g) of dough

4 large eggs, room temperature

¾ cup whole milk, warm (100–110°F)

¼ cup honey

4 cups (568 g) all-purpose flour

2¼ teaspoons instant yeast

2 teaspoons salt

10 tablespoons (1¼ sticks; 142 g) unsalted butter, room temperature, cut into 1-inch pieces

Grease a large bowl.

In a large liquid measuring cup, combine the eggs, milk, and honey.

In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.

Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again (see here ). Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

NOTE: The dough can be used right away (after the initial 2-hour rise) if needed. I find it is much easier to work with after it has been refrigerated overnight.