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“These are amazing loaves of bread. I make them in large batches and freeze the leftover loaves. This recipe is from an Ina Garten cookbook and as always this recipe is top notch! It takes some time, but it is so nice to have homemade bread on hand at anytime!”

Ingredients Nutrition


  1. Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold start with the warmer water so that it warms the bowl before you add the yeast.).
  2. Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve.
  3. Add the eggs and beat on medium speed for 1 minute, until well mixed.
  4. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes.
  5. With the mixer still on low speed, add 2 more cups of flour and mix for about 5 more minutes.
  6. Still on low speed add the soft butter in chunks and mix for 2 minutes, scraping down the beater, until well blended.
  7. With the mixer still running, sprinkle in the remaining 1/4 cup of flour.
  8. Switch the paddle attachment to a dough hook and mix on low speed for 2 minutes.
  9. Scrape the dough into a large buttered bowl and cover with plastic wrap.
  10. Refrigerate overnight.
  11. The next day, allow the dough to sit at room temperature for 1 hour.
  12. Grease 2 8 1/2 X 4 1/2 X 2 1/2 inch loaf pans.
  13. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a
  14. 6 X 8 inch rectangle, then roll up each rectangle into a cylindrical loaf. Place each loaf, seam side up, into a greased pan.
  15. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2 1/2 hours.
  16. Preheat the oven to 375 degrees.
  17. When the loaves have risen brush the top of each with egg wash and bake for 45 minutes, or until the top springs back and it sounds slightly hollow when tapped.
  18. Turn the loaves out onto wire racks to cool.

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