Active Time
10 Mins
Total Time
6 Hours 10 Mins
Yield
Makes 4 (1-lb.) loaves

How to Make It

Step 1

Whisk together milk, eggs, sugar, yeast, and salt in a 6-quart bowl, or a lidded (not airtight) food container. 

Step 2

Whisk together all-purpose flour and potato flour in a bowl. Using a dough whisk or a heavy-duty stand mixer with paddle attachment, combine flours, butter, and milk mixture without kneading. 

Step 3

Cover (not airtight); allow to rest at room temperature for 2 hours, then refrigerate.

Step 4

The dough can be used as soon as it’s thoroughly chilled, about 4 hours. Refrigerate the container and use over the next 5 days. Or freeze the dough in 1-pound packets for up to 3 weeks.

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