In a medium saucepan, warmth milk and 1⁄2 cup(120 grams) water over medium warmth to scalding.(An instant-read thermometer ought to register180°F/82°C.) Take away from warmth, and add cubed butter; stir sometimes till butter is melted and an instant-read thermometer registers 120°F (49°C) to130°F (54°C).
Within the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, salt, and yeast at low velocity till mixed. Add heat milk combination, and beat till mixed. Add egg, beating till mixed. With mixer on low velocity, steadily add 2 cups (250 grams) flour, beating simply till a shaggy dough comes collectively, stopping to scrape sides of bowl.
Change to the dough hook attachment. Beat at low velocity till a delicate, considerably sticky dough varieties, about 24 minutes, stopping to scrape backside and sides of bowl and dough hook; add as much as remaining 1⁄4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is just too sticky. End up dough onto a clear floor; knead 5 to six occasions, and form right into a clean spherical.
Calmly oil a big bowl. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, about 1 hour.Proceed with recipes that comply with.
