I found this bread tastes a bit like croissants. Not as light, but deliciously buttery.
Ingrediens:
1 package active dry yeast, or a little less than 1 Tbs. of yeast
1 cup of milk
1 cup of water
2 Tbs. of sugar
1/4 cup of butter
1 Tbs. of salt
5-6 cups of all-purpose flour
~Heat the milk, water and butter together in a saucepan. Take off heat when this mixture is between 100-115 F.
Add the yeast to half a cup of the warm milk mixture, along with the sugar, stir until yeast is dissolved.
Allow yeast to proof. Place the remaining milk mixture and salt in a large bowl. Stir in flour, 1 cup at a time, with a large wooden spoon. After adding three cups, add the yeast mixture. Continue adding flour until the mixture is is rather firm. Transfer to a floured work surface. Kneed, adding more flour when necessary. Stop kneading when the dough is no longer sticky, supple and has a satiny texture. Place in a buttered bowl, roll dough around to coat in the butter. Cover with a cloth and let rise in a warm room. Let rise for about a 1 1/2 hours, or until it has doubled in bulk.
Deflate the dough by punching it with a your fist a few times. Transfer back to a floured work surface and kneed for a few more minutes.
Divide into two equal halves (I usually weigh them), and put into two buttered (well buttered!) 9 x 5 x3 loaf pans. Cover and let rise until double in size again.
Heat oven to 400 F.
Slash tops of loaves with a sharp knife, two or three times diagonally. Put in oven and bake for 40-45 minutes. Bread is done when you lightly knock in the top and the bread sounds hollow.
Remove loaves from pans.
