Butterflake Herb Bread
(from Tinuviel’s recipe box)
This bread is soft and buttery, melting away in your mouth.
Source: King Arthur Flour (www.kingarthurflour.com)
Prep time: 195 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Breads, Breakfasts, Favorites
Ingredients
- 1 cup milk, lukewarm
- 2 teaspoons yeast
- 1/4 cup butter, melted
- 1/4 cup sugar
- 2 eggs
- 2 tablespoons cornstarch
- 4 1/4 cups flour
- 1/2 cup butter, melted
- 2 tablespoons spices, such as oregano, parsley, garlic, pepper, basil, sage, etc.
Directions
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Combine milk and yeast, and let sit until foamy.
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Stir in butter, sugar, eggs, cornstarch, and most of the flour.
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Knead in the rest of the flour and continue kneading until smooth and supple (about 10 minutes).
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Let dough rest and rise until double (about 2 hours).
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Roll dough to 1/2" thick. Cut dough into 3" circles.
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Combine 1/2 cup butter and spices. Take each circle and spread butter on one side; fold in half and place curved sides up in a greased loaf pan. Repeat with other circles. You may have leftover butter.
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Take the scraps and line them up on a cookie sheet lined with parchment paper. Drizzle over leftover butter on top of them.
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Cover loaf pans (should be one or two, depending on size of circles and pans) and cookie sheet. Let rise 45 minutes.
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Bake at 350 degrees until nicely browned. Serve while warm.