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Butterflake Herb Loaf

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Butterflake Herb Loaf

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Butterflake Herb Loaf Recipe Butterflake Herb Loaf Recipe

It’s time for our March Bakealong problem! Based on a Bake-Off® winner from 1964, this loaf is comfortable and buttery, absolute best for a special day bread basket. See the information underneath for methods to tweak the flavour.

At a look

Prep
Bake
Total
Yield
20 servings

Nutrition data

Ingredients

Dough

  • 1 cup milk
  • 1/four cup butter
  • three tablespoons sugar
  • 2 teaspoons salt
  • 2 massive eggs
  • 2 teaspoons quick yeast or energetic dry yeast
  • four to four 1/four cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons potato flour or 0.33 cup quick potato flakes, not obligatory, for higher moistness

Filling*

  • eight 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, beaten
  • 1/four teaspoon dried oregano, beaten
  • 1/eight to at least one/four teaspoon cayenne pepper, to style
  • *See “guidelines,” underneath.

Dough

  • eight oz milk
  • 2 oz butter
  • 1 1/four oz sugar
  • 2 teaspoons salt
  • 2 massive eggs
  • 2 teaspoons quick yeast or energetic dry yeast
  • 17 to 18 oz King Arthur Unbleached All-Purpose Flour
  • three/four ounce potato flour or quick potato flakes, not obligatory, for higher moistness

Filling*

  • four oz 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, beaten
  • 1/four teaspoon dried oregano, beaten
  • 1/eight to at least one/four teaspoon cayenne pepper, to style
  • *See “guidelines,” underneath.

Dough

  • 227g milk
  • 57g butter
  • 35g sugar
  • 2 teaspoons salt
  • 2 massive eggs
  • 2 teaspoons quick yeast or energetic dry yeast
  • 482g to 510g King Arthur Unbleached All-Purpose Flour
  • 21g potato flour or quick potato flakes, not obligatory, for higher moistness

Filling*

  • 113g 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, beaten
  • 1/four teaspoon dried oregano, beaten
  • 1/eight to at least one/four teaspoon cayenne pepper, to style
  • *See “guidelines,” underneath.

Instructions

  1. Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, till the butter melts. Let the combination cool to lukewarm.
  2. Transfer the milk aggregate to a blending bowl, and upload the eggs, yeast, four cups of the flour, and the potato flour and blend to shape a shaggy dough. Knead the dough — the usage of your palms, a stand mixer, or your bread device set at the dough cycle — till it is clean. The dough will stay relatively sticky, however must without a doubt shape a ball. During the summer season, or in a heat/humid local weather, you can most definitely to find you must upload the rest 1/four cup flour.
  3. Place the dough in a greased container, duvet, and let it upward thrust for approximately 90 mins, till it is puffy although no longer essentially doubled in bulk.
  4. While the dough is emerging, position the filling components in a bowl and blend to mix.
  5. After the dough has risen, deflate it and divide it in part. Working with one piece at a time, position the dough on a frivolously greased or frivolously floured floor (your desire), and roll/pat it right into a 12″ circle about 1/four” thick. Cut three 1/2″ to four” circles with a cutter, massive canning jar lid, or English muffin ring; you’ll have about 10 circles.
  6. Spread the butter-herb filling on part of each and every circle, fold in part, and position fold-side down in a frivolously greased eight 1/2″ x four 1/2″ loaf pan. Repeat with the rest part of the dough, filling every other eight 1/2″ x four 1/2″ bread pan. Or position all the circles in a 12″ x four” 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 would possibly not glance lovely, however they are going to style simply nice.
  7. Cover the pan(s) with greased plastic and let the dough upward thrust for approximately 90 mins, till it is puffy and beginning to fill the pan. Towards the top of the emerging time, preheat the oven to 350°F.
  8. Uncover the loaves, and bake them for 25 to 30 mins. Bread baked in a ceramic pan will take five to 7 mins longer to bake than in a steel one. Tent the loaves with foil if they appear to be they are browning too temporarily.
  9. Remove the bread from the oven; brush it with further melted butter, if desired. Turn the loaves out of the pan, and serve heat. Store any leftovers, smartly wrapped, at room temperature for a number of days; freeze for longer garage.

Nutrition Information

  • Serving Size1 folded spherical, 37g
  • Servings Per Batch20
Amount Per Serving:
  • Calories118
  • Calories from Fat40
  • Total Fat5g
  • Saturated Fat3g
  • Trans Fat0g
  • Cholesterol27mg
  • Sodium203mg
  • Total Carbohydrate15g
  • Dietary Fiber0g
  • Sugars2g
  • Protein3g

* The diet data equipped for this recipe is decided through the ESHA Genesis R&D tool program. Substituting any components would possibly alternate the posted diet data.

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