Makes 1 large or 2 medium loaves or about 20 buns

This excellent recipe for a basic rich yeast dough may be used as the starting point for many special and holiday breads and buns including Challah, St. Nicholas Buns, Santa Lucia Buns, Hot Cross Buns and more.

For the Ferment:

Place

1/2  cup warm water

1/4  cup sugar

1 tablespoon Instant Yeast  

into a small bowl and stir well.  Set aside in a warm place for 15 to 20 minutes or until the mixture is frothy and bubbling a bit.

For the Sponge:

Place the ferment plus

2 cups all-purpose flour

3 eggs, lightly beaten

3 tablespoons melted butter (or non trans-fat vegetable oil)

1/2  cup warm water

in a large bowl and mix well.  Cover with a clean cloth or plastic and leave in a warm place until the mixture is “spongy” and bubbling.  This will probably take from 30 minutes to an hour.

For the Dough:

4 to 4 ½ cups of all-purpose flour

When the sponge is “working,” begin adding add the flour, one cup at a time and stirring well after each addition.  When the mixture is too stiff to stir, turn it out onto a lightly floured surface and begin kneading and adding the remaining flour until you have a firm yet malleable dough.   Knead until all stickiness is gone and the dough is smooth and glossy.  (The amount of flour needed will vary somewhat from batch to batch.)  Form into a ball and place in a clean lightly oiled bowl.  Cover with a clean cloth or plastic and leave in a warm place until it has risen to approximately double its original bulk.  Punch it down, turn it over and allow to rise a second time.  The amount of time it will take to rise will vary greatly depending on climate and temperatures.

When the dough has risen the second time you are ready to form into whatever you wish to use it for.  This basic rich yeast dough may be used as the starting point for a wide variety of things including Challah, St. Nicholas Buns, Santa Lucia Buns, Hot Cross Buns and much  more.  It may of course be used as is for a delicious, rich, slightly sweet bread.