Butterflake Herb Loaf

By AzWench

Based on a Bake-Off winner from 1964, this loaf is tender and buttery, perfect for a special occasion bread basket. See the tips below for ways to change up the flavor.

Ingredients

• Dough:
• 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
• Butter Herb Filling:
• 1/2 cup (8 tablespoons) unsalted butter, soft
• 1/2 teaspoon caraway or chopped fennel 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, minced

Preparation

Step 1

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 (110°F for instant yeast, 120°F 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.

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 350°F oven for 22 to 24 minutes.

10) Bake the loaf in a preheated 350°F 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.

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.