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“This uses a semi cooked dough, which apparently makes it fluffier and more tender. Adapted from”
2hrs 30mins
1 loaf

Ingredients Nutrition

  • Semi-cooked dough
  • 8 teaspoons flour
  • 12 cup water
  • Bread
  • 2 12 cups bread flour
  • 3 tablespoons sugar
  • 12 teaspoon salt
  • 1 large egg (or 2 tbsp cream for an egg-free bread)
  • 12 cup milk
  • 2 teaspoons instant yeast
  • 3 tablespoons butter (cut into small pieces, softened at room temperature)


  1. Mix flour and water together and whisk until it is completely dissolved and no lumps remain.
  2. Pour mixture into a small pot and turn on medium heat. Begin stirring constantly as the mixture heats up. It will begin to thicken. When the temperature of the mixture reaches 65 degrees Celsius (when lines form when stirring), turn off the stove and take the mixture off the stove to let it cool.
  3. Combine all ingredients except the butter in the bowl of a stand mixer. Knead until your dough comes together and then add in the butter and continue kneading. Keep kneading until the dough is no longer sticky and is elastic. You should be able to stretch the dough without it breaking right away.
  4. Knead the dough into a ball shape. Take a large bowl and grease with oil. Place dough into greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
  5. Place dough into the bread pan. Let rise for another 40 minutes.
  6. Beat an egg and brush egg mixture on top to create shiny eggwash finish. Bake at 350 degrees F for approximately 30 minutes.

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