Herb Butter Bread Recipe
Ingredients
| Or bread flour | 6 Cup (16 tbs), divided | |
| Sugar | 2 Tablespoon | |
| Salt | 2 1/2 Teaspoon, divided | |
| Active dry yeast | 2 | |
| Whole milk | 2 Cup (16 tbs) | |
| Butter | 3/4 Cup (16 tbs), softened | |
| 1/4 cup plus 2 tablespoons bread flour, divided | ||
| 1 cup tightly packed fresh parsley | ||
| 2 green onions, cut into 2-inch pieces | ||
| Garlic | 2 Clove (5gm), halved | |
| Ground pepper | 1/4 Teaspoon | |
| 1 egg, lightly beaten | ||
| Water | 1 Teaspoon | |
Directions
Combine 2 cups flour, sugar, 2 teaspoons salt, and yeast; stir.
Combine milk and 1/4 cup butter in a saucepan; heat until butter melts, stirring occasionally.
Cool to 120° to 130°.
Add liquid mixture to flour mixture, beating at low speed of an electric mixer.
Beat 2 minutes at medium speed.
Stir in enough of the remaining 4 cups flour to make a soft dough.
Sprinkle 1/4 cup flour over work surface.
Turn dough out; knead until smooth and elastic (about 10 minutes).
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled.
Position knife blade m food processor bowl, and add parsley, onions, and garlic.
Process 20 seconds.
Add remaining 1/2 cup butter, remaining 1/2 teaspoon salt, and pepper; process 15 seconds.
Punch dough down; divide in half.
Sprinkle 1 tablespoon flour over work surface.
Roll 1 portion into a 16- x 10-inch rectangle.
Spread half of parsley mixture over dough, leaving a 1-inch border.
Roll up dough, starting at long side.
Pinch seam and ends to seal.
Repeat procedure.
Place loaves, seam side down, on a greased baking sheet.
Make 1/4-inch-deep slits in each loaf.
Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled.
Combine egg and water; brush over loaves.
Bake at 375° for 30 minutes or until loaves sound hollow when tapped.
Combine milk and 1/4 cup butter in a saucepan; heat until butter melts, stirring occasionally.
Cool to 120° to 130°.
Add liquid mixture to flour mixture, beating at low speed of an electric mixer.
Beat 2 minutes at medium speed.
Stir in enough of the remaining 4 cups flour to make a soft dough.
Sprinkle 1/4 cup flour over work surface.
Turn dough out; knead until smooth and elastic (about 10 minutes).
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled.
Position knife blade m food processor bowl, and add parsley, onions, and garlic.
Process 20 seconds.
Add remaining 1/2 cup butter, remaining 1/2 teaspoon salt, and pepper; process 15 seconds.
Punch dough down; divide in half.
Sprinkle 1 tablespoon flour over work surface.
Roll 1 portion into a 16- x 10-inch rectangle.
Spread half of parsley mixture over dough, leaving a 1-inch border.
Roll up dough, starting at long side.
Pinch seam and ends to seal.
Repeat procedure.
Place loaves, seam side down, on a greased baking sheet.
Make 1/4-inch-deep slits in each loaf.
Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled.
Combine egg and water; brush over loaves.
Bake at 375° for 30 minutes or until loaves sound hollow when tapped.
Chef
