3 ounces unsalted butter (6 tablespoons; 115g)
3/4 ounce sugar (4 teaspoons; 20g)
1 teaspoon (4g) Diamond Crystal kosher salt (for table salt, use half as much by volume or use the same weight)
10 ounces cold milk; any percentage will do (1 1/4 cup; 280g)
1 large egg, cold
7 1/2 ounces all-purpose flour (1 1/2 cups; 210g)
1 1/4 teaspoons (4g) instant dry yeast (not rapid-rise)
1/4 teaspoon baking soda
Brown the butter. Remove from heat and at sugar, salt and milk. Add egg. Sift in flour. Mix till smooth. Add yeast and soda. Refrigerate.
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