I’m curious though: the recipe calls for two tablespoons of yeast (for 5 cups of flour), more than I’ve ever put into a dough before. Why does it call for so much yeast?
Does an enriched dough always require more yeast? Or is it that this recipe kills most of the yeast by stirring it into hot liquid? Or is it probably just a typo, and 2 teaspoons would be fine?