- 1 ounce [30 g] active dry yeast
- 1/2 teaspoon [2.5 g] sugar
- 2 tablespoons [30 mL] milk
- 5 ounces [142 g] butter
- 8 cups [2 L] flour
- 1 1/2 teaspoons [7.5 mL] salt
- 2 1/2 cups [625 mL] milk
- 1 tablespoon [15 g] butter
- 2 medium-size onions, finely chopped
- 1 garlic clove, crushed
- 1/2 teaspoons [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] freshly ground gray pepper
- 2 egg yolks
- 4 tablespoons [60 mL] sour cream
- 1/2 teaspoons [2.5 mL] salt
- 1/4 teaspoon [1 mL] freshly ground gray pepper
- A little lukewarm milk [if needed]
- A little more flour [if needed]
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- Crumble yeast with a fork; crush with sugar.
- Stir in 2 tablespoons [30 mL] milk; leave to rest, into a lukewarm environment, away from drafts, for 15 to 20 minutes, until swollen and foamy.
- Into a small casserole, melt 5 ounces [142 g] butter over medium heat; take away from heat and leave to cool down.
- Sift together flour and 1 teaspoon [5 mL] salt; make a well in the center and pour in swollen yeast, remaining 2 1/2 cups [625 mL] milk and cooled melted butter.
- With your fingertips, combine both mixtures, a little at a time.
- Mix until well combined and dough does not stick to the sides of the bowl any longer.
- If dough is too dry, pour in a little lukewarm milk; if dough is too damp, mix in a little more flour.
- Onto a lightly floured board or marble, knead dough for 10 minutes, adding a little flour to the board, if dough gets too sticky.
- Dough should be elastic and smooth.
- Wash, dry and lightly grease a large bowl.
- Shape dough into a ball; transfer into greased large bowl and cover with a clean damp cotton cloth; leave to rise into a warm environment, away from drafts, for 1 1/2 to 2 hours, until almost double in bulk.
- With remaining 1 tablespoon [15 mL] of butter, generously grease a very large, shallow baking pan; set aside.
- Into a large frying pan, melt cooled down butter over medium heat.
- When butter is no longer foamy, add chopped onions and crushed garlic; melt for 5 to 7 minutes stirring, until onions are soft and translucent, but not browned.
- Season with remaining 1/2 teaspoon [2.5 mL] salt and 1/2 teaspoon [2.5 mL] freshly ground pepper.
- Take away from heat; using a slotted spoon, transfer onions and garlic to drain onto paper toweling, reserving butter.
- Evenly spread onions/garlic mixture over the bottom of prepared baking pan; set aside.
- Transfer risen dough onto a floured surface; knead for approximately 4 minutes.
- With the palm of your hands, spread dough into a rectangle of the size of the baking pan.
- Brush dough with reserved butter from the frying pan; leave to rise for 30 to 40 minutes, into a lukewarm environment, until almost double in bulk.
- Preheat oven to 425°F [220°C].
- With a fork, beat together egg yolks, sour cream, remaining 1/2 teaspoons [2.5 mL] salt and remaining 1/4 teaspoon [1 mL] freshly ground pepper.
- Pour over dough.
- Bake, into the center of the oven, for 10 minutes.
- Lower oven temperature to 375°F [190°C]; bake for 20 minutes more.
- Remove from oven; unmold breads onto wire racks.
- Leave to cool completely before serving.
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