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.