Overnight Yeast Bread
** This is a very versatile bread. This is what I use for my Monkey Bread and my Sausage Bread.
- 1 package (2 and 1/4 teaspoons) active dry yeast
- 1/4 cup water (110F-115F)
- 1 1/4 cup warm milk (110F-115F)
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 5 cup all-purpose flour (measured correctly)
- In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour. Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer). By hand add enough remaining flour to form a firm dough. About 5 cups total.
- Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. I greased the bowl with cooking spray. Cover tightly with plastic wrap or aluminum foil and refrigerate for 8 hours or overnight.