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Classic Breads by Manuela Caldirola, Nicoletta Negri & Nathalie Aru
This bread was created in the famous Parker House Hotel in Boston.
Prep time: 40 minutes, plus 1 1/2 hours for rising.
Baking: 30 minutes.

Ingredients for 4 loaves:

• 6 1/3 Tbsp (90 g) butter
• 8 1/2 oz (250 mL) whole lukewarm milk
• 1 egg
• 2 1/2 tsp (10g) sugar
• 4 tsp (20 g) fresh yeast
• 5 2/3 cups (680 g) all-purpose flour
• 2 1/2 tsp (15g) salt
• extra-virgin olive oil

To finish:
• 2 Tbsp butter

Cut 4 1/3 tablespoons (60 g) of butter into small pieces and melt over low heat. Add in 5 ounces (150 mL) of the milk, pouring steadily, and then the egg, mixing continuously with a whisk to ensure ingredients are well-blended. Remove from heat and let cool to lukewarm. In the meantime, pour 3 1/2 ounces (100 mL) of milk into a pitcher, add the sugar and the crumbled yeast and dissolve, mixing the ingredients with a wooden spoon. Sift the flour into a large bowl, make a well in the center, and steadily pour in the milk with the dissolved yeast. Mix, incorporating a little of the flour. Next, add the mixture of milk, butter, and egg, and finally add the salt. Knead the ingredients first in the bowl and then on the work surface. Slam the dough down onto the work surface several times until it becomes soft and elastic.

2. Grease the dough uniformly with oil and place it in a bowl. Cover with a damp dishcloth and let rise for 1 hour. Transfer the dough to the work surface and roll out with a rolling pin. With a knife, cut into four strips, each 2 inches (5 cm) wide.

3. Melt about 2 tablespoons (30 g) of butter, brush it on the dough strips, and fold them into a fan shape. Brush the surface again with the melted butter and let rise for 20 to 30 minutes, away from drafts. Repeat the same procedure with all of the strips of dough. In an oven preheated to 390°F (200°C), bake for about 30 minutes.


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