It is a good thing I have self control, well most of the time. This bread was delicious! I seriously could have eaten the entire loaf for dinner, skipped all the other stuff that was served on our table, ate piece after piece of this bread that you just pull apart. It was buttery, herby, flavorful, delicious! I pretty much followed the recipe that King Arthur Flour has on their website, but did change a couple things slightly. Below is the original recipe and in parenthesis are my changes. As mentioned on KA’s site, you can really add whatever herbs in the butter spread OR you could make it sweet and make a cinnamon-sugar mixture for it. Next time, I will make half and half. Some for breakfast, some for dinner :)
Oh and we dug right into the center of this thing. Although, I thought the edges were just as delicious as the center. Not sure if it was from the butter seeping to the sides OR the special pan my grandma passed down to me.
Butterflake Herb Loaf
1 cup milk (skim)
1/4 cup butter (softened)
3 tablespoons sugar
2 teaspoons salt (I used garlic salt…but don’t recommend if using half the dough for something sweet :)
2 large eggs
2 teaspoons instant yeast or active dry yeast
4 1/4 to 4 3/4 cups Flour (start with 3 1/2 cups, I used 3 cups AP and 1/2 c whole wheat…to make it healthier, haha)
2 tablespoons potato flour (about 1 T mashed potatoes)
Place softened butter in your bread machine. Warm milk in microwave until just boiling and pour over butter. Place sugar and salt into the milk mixture and let this mixture cool till about 110 degrees. Place remaining ingredients (start with 3 1/2 cup flour) in pan and set to ‘dough’ cycle. After a few minutes of starting the cycle, check the dough and add more flour if needed, until you can touch dough and it will not stick to your finger. Let cycle continue until it is finished.
Deflate dough and roll out to 1/2 inch thick. Cut rectangles/squares (or circles) and butter half of each piece with the below butter herb filling, fold in half and place in pan until all pieces are buttered and folded. Let bread rise for 30-60 minutes until doubled. Bake at 350 for 25-35 minutes until baked through. Cover with foil if top is getting to brown.
For step-by-step directions on rolling, cutting, butterying and folding click here.
Butter Herb Filling
1/2 cup unsalted butter, soft
1/2 teaspoon caraway or chopped fennel seed (omitted)
1/2 teaspoon dried basil
1 teaspoon grated onion or chopped chives (onion pwd)
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (paprika
1 clove garlic, minced (omitted by accident)
Mix butter herb filling ingredients together. Use in above bread loaf recipe. You can certainly change this filling recipe up to whatever you have in your cabinets. Sweet or savory!
Recipe from King Arthur Flour