Butterflake Herb Loaf

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Yield: 20 servings

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Based on a Bake-Off® winner from 1964, this loaf is tender and buttery, perfect for a special occasion bread basket. See the tips below for ways to change up the flavor.

Butterflake Herb Loaf

star rating (20) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 servings
Published: 10/26/2011



Butter Herb Filling

  • 1/2 cup (8 tablespoons) unsalted butter, soft
  • 1/2 teaspoon caraway or chopped fennel seed
  • 1/2 teaspoon dried basil
  • 1 teaspoon grated onion or chopped chives
  • 1/4 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 clove garlic, minced

Tips from our bakers

  • You can alter the filling in any number of ways: try pesto instead of butter as the filling; and olive oil instead of butter in the dough. Another variation: mix grated cheese into the butter mixture and sprinkle more cheese on top before baking.
  • For a sweet version of this bread, use 1/2 cup Baker's Cinnamon Filling or a mixture of butter and maple sugar instead of the herb filling. Drizzle the top with confectioners' sugar glaze if you like.
  • Notice that this recipe calls for either instant or active dry yeast. New technology in yeast manufacturing means that active dry yeast is now pretty much equivalent to instant. There's no need to dissolve it in water first ("proof" it); and you can use the same amount as you do instant. The only difference may be a slightly slower rise.


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1) Bring the milk to a simmer and pour over the butter, in a mixing bowl or the pan of your bread machine. Add the sugar and salt, and let the mixture cool to lukewarm.

2) When the liquid is tepid (110°F for instant yeast, 120°F for active dry), add the eggs, yeast, 3 1/2 cups of flour, and the potato flour and begin mixing the dough.

3) After the dough comes together and has mixed for 3 minutes, touch the dough to test its consistency. If wet dough comes off on your finger, add more flour 2 tablespoons at a time, mixing between additions until it's incorporated.

4) Once the dough is smooth and soft, not sticky, let the bread machine finish its cycle, or place the dough in a greased container, cover, and let rise for 1 hour.

5) While the dough is rising, place the herb butter ingredients in a bowl and mix to combine.

6) After the dough has risen, deflate it and roll it out on a floured surface 1/2" thick. Cut in 3 1/2" to 4" circles with a cutter or English muffin ring.

7) Butter half of each circle, fold in half, and place in a 12" x 4" x 2 1/2" tea loaf pan, or two 8 1/2 x 4" bread pans. Cover with greased plastic and let rise for 30 to 40 minutes.

8) Butter the scraps and stack them on top each other on a baking sheet. Cover with greased plastic and let rise for 30 to 40 minutes.

9) Bake the scraps in preheated 350°F oven for 22 to 24 minutes.

10) Bake the loaf in a preheated 350°F oven for 25 to 30 minutes. A ceramic loaf pan will take 5 to 7 minutes longer to bake than a metal one; tent with foil for the last 15 minutes of baking if necessary to keep the top from over-browning.

Yield: 20 servings.

Nutrition information

Serving Size: 1 folded round, 37g Servings Per Batch: 20 Amount Per Serving: Calories: 118 Calories from Fat: 40 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 27mg Sodium: 203mg Total Carbohydrate: 15g Dietary Fiber: 0g Sugars: 2g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 11/20/2014
  • gigi from st paul
  • Everyone loves home made bread except when it comes to slicing. What a great idea for a pull apart loaf. I've been stacking strips of dough to get a pull apart loaf. This method was much easier. The baked loaf easily pulls apart into individual portions, perfect for small sandwiches. Better than sliced bread. Instead of rolling out the dough and baking the scraps, I divided the dough into 20 pieces and flattened to 4" rounds. I didn't have eggs on hand so I substituted 2 Tbsp vinegar and 1/4 cup of additional milk. Definitely going to try this shaping technique with other types of bread for the ultimate sandwich bar.
  • star rating 05/14/2014
  • Emery from Raleigh, NC
  • delicious loaf and easy to customize the "butter". The instructions are great - except for the "bake the scraps" part, that was confusing, esp. bc I used every last piece in the loaves!
  • star rating 12/02/2013
  • McLovin from KAF Community
  • I followed the recipe except I used thyme rather than caraway seed and did everything by hand. The flavor, texture and appearance was amazing! I have one question though. Why does the dough recipe call for 4 1/2 - 4 3/4 cups of AP flour? The directions only mention 3 1/2 cups plus 2 Tbsp additions, which I personally didn't even need...
    I am so glad you enjoy this recipe. Sometimes bakers will need to use more flour to make a supple dough. We suggest bakers begin with 3 1/2 cups of flour, and then add as much as an additional cup and a quarter, but we advise them to add the additional flour slowly, 2 Tablespoons at a time. Slowly adding the flour helps ensure that the baker doesn't add too much flour and create a dense, dry dough.~Jaydl@KAF
  • star rating 04/24/2012
  • Jewel from Pittsburgh
  • This reminds me of something we used to bake at home. We did the layers a bit thinner and folded them accordion-style. Also, the filling was flavored with cheddar cheese and beef broth and some worcestershire, and it was a serious favorite (especially with the kids). I think I prefer the old recipe a bit, but I made this last night and it turned out beautifully.
  • star rating 03/12/2012
  • Sarah d from KAF Community
  • this loaf was delicious, although i think next time i will add more fennel to the butter. I had a lot of trouble with the rise though - I know my house is cold, but even taking that into account and giving the dough extra time, the first rise was disappointing and the second was non-existant! once they went in the oven, they puffed a little in the first couple minutes, but were still sadly small loaves. the recipe did not call for kneading, but i did knead just enough to get the dough pulled together. other than that, I followed the instructions exactly! not sure what went wrong
    It may be that the liquid was too warm, damaging the yeast. Also, take care not too add too much flour, as a dry loaf has a harder time rising. MJR @ KAF
  • star rating 03/11/2012
  • Jen MO from KAF Community
  • We loved this bread. My husband said I could make it every day. I even blogged about it. http://sweet-morris.blogspot.com/ It is awesome.
  • star rating 01/29/2012
  • Karen from Santa Barbara, CA
  • This must be the best bread ever, and it's so easy. I made the dough in the bread machine. Then, I divided it in half and made half just the way the recipe says, and baked in a loaf pan. The other half I rolled out, and spread with an herbs de provence and parmesan cheese. Then, I cut it into strips and then into diamonds and stacked them like the leftover cuttings loaf that's shown. Then I sprinkled it with grated mozzarella. That was a much faster way to assemble it and was a lovely presentation. We found we liked it better because more of the surface for each piece got browned. Everyone loved both. Next year, I'm using this dough recipe to make our favorite holiday rolls, using our traditional holiday toppings.
  • star rating 01/15/2012
  • jplumhof from KAF Community
  • This bread has become a favorite of ours. It's so simple and so delicious! The dough is really nice to work with. I do it by hand. As recommended in a previous comment, I use 4 Tbsp of instant potato flakes instead of potato flour. I also use olive oil instead of the butter in the dough. I use regular loaf pans and I don't make a separate scrap loaf, I just smoosh the scraps back together to make more circles to put in the loaf pans. This dough seems slower to rise than a lot of others, so I make sure my rising is done in a nice warm place. Sometimes I turn my oven on its lowest setting for a couple of minutes, then turn it off and put the dough in the oven. Other times I just put the dough in a cold oven with a pan of really hot water directly underneath it. This is a really great recipe that could be easily changed up using different herbs and seasonings! I think using dill could be a nice variation.
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