Ingredients
1 package dry yeast
11/2 tablespoons sugar
1/4 cup warm water (105’ to 115')
31/4 cups unbleached all purpose flour or 3 cups 2 tablespoons bread flour
4 tablespoons unsalted butter, at room temperature
2 tablespoons solid vegetable shortening, at room temperature
1 teaspoon salt
2 large eggs
13 cup cold milk
Preparation
Stir the yeast and sugar into the warm water and let stand 5 to 10 minutes at room temperature. Use the metal blade of a processor to process the flour, butter, shortening and salt for 20 seconds. With the machine running, add the eggs and yeast mixture through the food tube and then pour in the milk in a steady stream as fast as the flour mixture will absorb it. Process for 30 seconds Scrape the dough into a well greased 3-quart mixing bowl. Cover tightly with oiled plastic wrap and refrigerate until the dough has doubled in bulk, about 4 to 6 hours. Punch down. If you do not use the dough immediately, cover it tightly and refrigerate it for up tp 4 days. Punch the dough down just before use.
