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Butter-Enriched Bread

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Butter-Enriched Bread

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Butter-Enriched Bread Recipe Butter-Enriched Bread Recipe

This milk- and butter-enhanced bread makes each superb sandwiches, and absolute best toast.

At a look

Prep
Bake
Total
Yield
2 loaves

Ingredients

  • 2 cups milk (skim, 1%, 2%, or entire)
  • five cups + 1 tablespoon to five 1/2 cups + 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 1 tablespoon quick yeast
  • 2 teaspoons desk salt
  • 6 tablespoons unsalted butter, at room temperature

  • 16 oz. milk (skim, 1%, 2%, or entire)
  • 22 to 24 oz. King Arthur Unbleached All-Purpose Flour
  • 7/eight ounce sugar
  • 1 tablespoon quick yeast
  • 2 teaspoons desk salt
  • three oz. unsalted butter, at room temperature

  • 454g milk (skim, 1%, 2%, or entire)
  • 624g to 680g King Arthur Unbleached All-Purpose Flour
  • 25g sugar
  • 1 tablespoon quick yeast
  • 2 teaspoons desk salt
  • 85g unsalted butter, at room temperature

Instructions

  1. Combine the milk, about five cups of the flour, the sugar, yeast, and salt in a blending bowl. Mix on low velocity to make a cohesive dough. Add sufficient of the remainder flour as had to shape a cushy however workable dough. Using the dough hook, knead for roughly three mins on medium-low velocity to increase the dough.
  2. Once the dough is clean and elastic, upload the butter and proceed kneading on medium-low velocity till the butter is totally integrated and the dough is clean, glossy, and elastic.
  3. Allow the dough to upward thrust in a coated bowl till it is doubled in bulk, about 90 mins.
  4. Turn the dough out onto a frivolously floured floor, and divide it in part. Working with one part at a time, divide each and every piece of dough into 8 equivalent items. Round all the items into clean balls.
  5. Lightly grease two eight 1/2″ x four 1/2″ loaf pans.
  6. Place part of the dough balls into each and every of the pans, lining them up facet by way of facet in two lengthwise rows of 4 (see picture above).
  7. Cover the pans, and let the loaves upward thrust till they are puffy and feature a cushy, marshmallow-like texture, about 90 mins to two hours.
  8. Towards the tip of the emerging time, preheat the oven to 375°F.
  9. Uncover the loaves, and bake them for 28 to 32 mins, till their crust is golden brown and so they sound hole when tipped out of the pan and tapped at the backside.
  10. Remove the loaves from the oven, and switch them out of the pans onto a rack to chill. Store totally cooled bread, smartly wrapped in plastic, at room temperature for a number of days. Freeze for longer garage.
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