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Butterflake Herb Loaf

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 07 Jul 2013 14:23:27 -0700
v113.n025.6
* 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
--------  ------------  --------------------------------
                          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"
                                      - - - - - - - - - - - - - - - - - - -

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.