Butterflake Herb Loaf
Butterflake Herb Loaf
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| Yield: | 20 servings |
Ingredients
Dough
- 1 cup milk
- 1/4 cup butter
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 large eggs
- 2 teaspoons instant yeast or active dry yeast
- 4 1/4 to 4 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 tablespoons potato flour
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
Directions
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.
Reviews
04/24/2012- 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.
03/12/2012- 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
- 03/11/2012
- 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.
- 01/29/2012
- 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.
- 01/15/2012
- 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.
- 01/03/2012
- The presentation got oohs and ahhs when I brought this to a holiday gathering. Two days later I got a request go a small amount of potato flour from a party goer who wanted to make it. This is delicious, easy and fun to make, and it made people so happy!
- 12/26/2011
- Everyone loved these rolls at Christmas dinner. The bread pleases a.ll lthe senses. --The smell of the bread is very appealing and is the first thing people commented on when I brought it out. Herby good smell! --The loaf looked very pleasing, wtih browned peaks and paler valleys between the rolls --The taste of the rolls was good. The slightly sweet dough contrasted well with the savory, slightly salty flovors of th butter mix. --Pleasing to the touch: The dough was a pleasure to work with and people enjoyed pulling off their own roll off the the loaf. Hints: -- Instead of using an english muffin ring to cut the dogbh and putting the rolls in a regular sized bread pan, use a biscuit cutter and put them in a mini-loaf pan (recipe makes four mini loaves). Doing this results in a more manageable sized roll (unless a jumbo roll is desired) --When you turn the loaf out the the pan there will be extra melted butter that comes out with the loaf. To avoid a mess, put a cooling rack on a rimmed cookie sheet and turn the dough out onto the rack, allowing the extra melted butter to drain away from the loaf and onto an easily washable surface. --I didn't have potato flour, but used potato starch...The substituation didn't seem to detract at all. Enjoy!
- 12/06/2011
- Went over brilliantly at study group. Had to drop the potato flakes for the obvious reason of not having any around (potato STARCH but that's . . . probably not a good idea). Folded rectangles rather than rounds gave the loaf a more "whimsical" look but made for a nicely efficient use of dough.
- 12/03/2011
- This dough handles beautifully, and is very tasty just plain! We loved it with garlic and herbs mixed with the butter. Another time I brushed each round with maple syrup and sprinkled with cinnamon, a touch of nutmeg and a touch of ground cloves. That was fantastic with an omelet!
- 11/25/2011
- I made this for yesterday's Thanksgiving table. Everyone loved it and said that it looked like "a lot of work". Actually, the recipe is very easy to make, and the results are very delicious.
