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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together both flours and salt. In the bowl of a mixer, combine warm water, sugar, and yeast. Let stand until foamy, 5 minutes.

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  • Add eggs, zest, and flour mixture to yeast mixture. Beat on medium-high speed with a dough hook until dough pulls away from sides of bowl, about 5 minutes.

  • Beat in butter, one piece at a time; continue beating until fully combined and dough is silky but still sticky, about 5 minutes more. Cover with buttered plastic wrap; let rise in a warm spot until doubled in bulk, about 1 hour.

  • Chill 1 hour. Punch down dough. Refrigerate, covered, 1 hour or overnight.

Variations

Herb Variation: Reduce sugar to 3 tablespoons. Add 3 tablespoons chopped fresh sage and 1 tablespoon chopped fresh thyme in step 2.

Reviews (1)

10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
02/12/2015
Love this versatile recipe! I've made it every weekend since it was published in Martha's magazine. Unlike most fresh bread this recipe stays fresh for days. In addition to the suggested variations I've made cinnamon rolls, chocolate babka, and lemon pull-apart bread using this recipe as the base. My family loves it!