* Exported from MasterCook *
Butterflake Herb Loaf
Recipe By :
Serving Size : 20 Preparation Time :0:40
Categories : Bread Machine Bread-Bakers Mailing List
Breads/Muffins/Rolls Low Fat
Amount Measure Ingredient -- Preparation Method
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dough:
1 cup milk
1/4 cup butter
3 tablespoons sugar
2 teaspoons salt
2 large eggs
2 teaspoons active dry yeast -- or instant yeast
4 1/4 cups Unbleached All-Purpose Flour -- to 4 3/4 cups
2 tablespoons potato flour
butter herb filling:
1/2 cup unsalted butter -- soft, (8 tablespoons)
1/2 teaspoon chopped fennel seed -- or craaway 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 garlic -- minced
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 (110F for instant yeast, 120F 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 350F oven for 22 to 24 minutes.
10) Bake the loaf in a preheated 350F 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.
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.
Note: ALthough the ingredient list calls for 4 1/4 to 4 3/4 cups of
flour, only 3 1/2 cups are explicitly mentioned in the directions.
Description:
"Based on a Bake-Off winner from 1964, this loaf is tender and
buttery, perfect for a special occasion bread basket. See the tips
for ways to change up the flavor."
Source:
"King Arthur Baking Sheet, Holiday 2011, #6"
Start to Finish Time:
"2:30"
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Per Serving (excluding unknown items): 186 Calories; 8g Fat (39.4%
calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber;
41mg Cholesterol; 305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.