4
cups
french flour
Eggs, 6 (or 7)
Water, warm. 1/4 cup
Yeast, 1 package
1/4
cup
sugar
Butter, 5/8 lb
Egg yolk, 1-for glaze
Put yeast
into 1/4 cup lukewarm water. Let it sit 10
minutes.
Put flour into large bowl. Make well in middle.
Put yeast with
its water,6 whole eggs, and the sugar into
the well, and
start mixing, bringing in the flour from the
sides of the
bowl. The mass should be moist and sticky but
not runny, and
all the flour should be wet. If there is dry
flour in the
pan add either another egg or a tablespoon of
water depending
on how much additional moisture is needed.
Knead by hand
to smooth and then divide dough into three
parts.
Use food processor with dough blade and process each
third
separately. Do not let the dough get above body
temperature--let
it rest if necessary. After the dough has
become silky and rolls around
processor bowl, start adding
butter by the
tablespoon, 1/3 of the total butter to each
batch.
After all the
batches are processed, combine and knead by
hand a few
minutes. Put dough in Saran covered bowl in warm
place and let
rise until doubled in bulk. Punch down, knead
briefly, and
put back in bowl, covered, in refrigerator
overnight.
It will rise ! The next morning, punch dough
down, knead
briefly, shape, and put in a warm place to rise
until double in
bulk. Glaze with an egg yolk to which a
Tbsp of water
has been added.
Place in a 425
F oven for 10 minutes. Reduce temperature to
375 F and bake
30 minutes longer. Turn out to cool for 15
minutes before
cutting.
(If you
can't find french flour, use 3 cup bread flour and 1
cup cake
flour.)