A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Butterflake Herb Loaf

Author: susan Reid

Butterflake Herb Loaf Recipe Butterflake Herb Loaf Recipe

It's time for our March Bakealong challenge! 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 tweak the flavor.

View step-by-step
directions on our blog

Connect with us

At a glance

Prep
Bake
Total
Yield
20 servings
Nutrition information

Ingredients

Choose your measure:

Dough

Filling*

  • 8 tablespoons (1/2 cup) unsalted butter, softened
  • 1/2 teaspoon salt
  • 1 teaspoon grated onion or chopped chives
  • 1 clove garlic, minced
  • 1/2 teaspoon caraway seeds or chopped fennel seed
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 to 1/4 teaspoon cayenne pepper, to taste
  • *See "tips," below.

Instructions

  1. Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm.
  2. Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough. Knead the dough — using your hands, a stand mixer, or your bread machine set on the dough cycle — until it's smooth. The dough will remain somewhat sticky, but should definitely form a ball. During the summer, or in a warm/humid climate, you'll probably find you have to add the remaining 1/4 cup flour.
  3. Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk.
  4. While the dough is rising, place the filling ingredients in a bowl and mix to combine.
  5. After the dough has risen, deflate it and divide it in half. Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll/pat it into a 12" circle about 1/4" thick. Cut 3 1/2" to 4" circles with a cutter, large canning jar lid, or English muffin ring; you should have about 10 circles.
  6. Spread the butter-herb filling on half of each circle, fold in half, and place fold-side down in a lightly greased 8 1/2" x 4 1/2" loaf pan. Repeat with the remaining half of the dough, filling another 8 1/2" x 4 1/2" bread pan. Or place all of the circles in a 12" x 4" x 2 1/2" tea loaf pan. Shape any scraps into small rolls; or butter them, and pile them into the wells of a muffin tin. They won't look pretty, but they'll taste just fine.
  7. Cover the pan(s) with greased plastic and let the dough rise for about 90 minutes, until it's puffy and starting to fill the pan. Towards the end of the rising time, preheat the oven to 350°F.
  8. Uncover the loaves, and bake them for 25 to 30 minutes. Bread baked in a ceramic pan will take 5 to 7 minutes longer to bake than in a metal one. Tent the loaves with foil if they look like they're browning too quickly.
  9. Remove the bread from the oven; brush it with additional melted butter, if desired. Turn the loaves out of the pan, and serve warm. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

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.