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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Wednesday, December 14, 2011

Butterflake Herb Loaf

King arthur is definitely under-rated.  I can't tell you how much success I have had with their recipes.  This one is no exception.  This is a great holiday loaf because it's scrumptious and decadent.  The butter oozes out somewhat and makes for a buttery bottom crust.  As far as flavor, it's a milder alternative to garlic bread.  It reheats well, too!

Butterflake Herb Loaf
Adapted from King Arthur Flour

1 cup milk
1/4 cup butter
3 tablespoons sugar
2 teaspoons salt
2 large eggs
2 teaspoons instant or active dry yeast
4 1/4 to 4 3/4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons potato flour or instant mashed potatoes

butter herb filling
1/2 cup (8 tablespoons) unsalted butter, soft
1/2 teaspoon caraway or chopped fennel seed (optional)
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 or paprika
1 clove garlic, minced

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.

When the liquid is tepid, add the eggs, yeast, 3 1/2 cups of flour, and the potato flour and begin mixing the dough.

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.

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.

While the dough is rising, place the herb butter ingredients in a bowl and mix to combine.

 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 biscuit cutter.

Butter generously 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.

* I rerolled and cut the scraps and made a second loaf*

 Bake the loaf in a preheated 350°F oven for 25 to 30 minutes. Tent with foil for the last 15 minutes of baking if necessary to keep the top from over-browning.

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