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Split-Top Butter Loaf

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 03 Mar 2013 18:37:10 -0800
v113.n008.6
I double checked and yes it is 1 Tablespoon salt.  Not an error.       wwwwww



* Exported from MasterCook *

                         Bread, Split-Top Butter Loaf

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1           teaspoon  sugar
       3/4           cup  warm water -- (105 - 115F)
    1           envelope  active dry yeast -- about 2 1/4 tsp
    1 1/2           cups  buttermilk
    1                     egg
    1         tablespoon  salt
       1/4           cup  honey
    3        tablespoons  butter -- in pieces
    6               cups  bread flour
                          Topping:
    2        tablespoons  butter -- melted

1. Stir sugar into warm water in small cup. Sprinkle yeast over top. 
Let stand until foamy, 5 to 10 minutes.

2. Heat buttermilk, egg, salt, honey and butter in saucepan until 
butter melts and mixture registers 110 to 120F on instant-read 
thermometer. Transfer to large bowl.

3. Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. 
Add remaining flour, 1/2 cup at a time until dough holds together and 
pulls away from sides of bowl.

4. Transfer dough to lightly floured surface. Knead until smooth and 
elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to 
coat. Cover with clean kitchen towel or plastic wrap. Let rise in 
warm place until doubled in volume, about 1 hour.

5. Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 
x 2 3/4" loaf pans. Divide dough in half; lightly coat halves with 
flour. Gently pat each half into 7 x 5" rectangle. Transfer to the 2 
prepared loaf pans. Cover with clean kitchen towel. Let rise in warm 
place until doubled in volume, about 1 1/4 hours.

6. Heat oven to 350F. With a razor blade or very sharp knife, make a 
slash down length of each loaf.

7. Bake in 350F oven for 15 minutes. Open oven; pull rack with breads 
out slightly. Brush loaves with some of the melted butter. Bake 
another 15 minutes. Brush again with butter. Bake another 5 minutes 
or until loaves sound hollow when tapped. Remove loaves from pans to 
wire rack to cool.

Makes 2 loaves, 24 slices


Description:
    "Bread and butter is one of the great culinary combinations 
that's often overlooked. These loaves are brushed with melted butter 
during baking, and the split top ensures that every bit is saved for 
optimal buttery goodness."
Source:
    "recipe.com"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 166 Calories; 3g Fat (18.1% 
calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary 
Fiber; 16mg Cholesterol; 311mg Sodium.  Exchanges: 1 1/2 
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Yes, it is not an error ... it actually calls for 1 Tablespoon salt.