Buttery Herb Loaves
A succulent herb butter is the secret to this breads irresistible richness. These lovely loaves disappear quickly.
A succulent herb butter is the secret to this breads irresistible richness. These lovely loaves disappear quickly.
- 2 eggs
- 1/2 cup butter softened
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110� to 115�)
- 1 cup warm milk (110� to 115�)
- 1/3 cup shortening
- 1/4 cup sugar
- 1 tablespoon salt
- 4 -1/2 to 5 cups all-purpose flour
- herb butter:
- 1 garlic clove minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- melted butter
- sesame or poppy seeds
- Carbohydrate 30.8068453758649 g
- Cholesterol 124.667056314 mg
- Fat 11.9735522667113 g
- Fiber 1.27090884823058 g
- Protein 7.28082634181618 g
- Saturated Fat 5.88249973883853 g
- Serving Size 1 1 Serving (97g)
- Sodium 443.555228750617 mg
- Sugar 29.5359365276343 g
- Trans Fat 1.12918000610159 g
- Calories 259 calories
Step-by-step
- In a large bowl, dissolve yeast in warm water.
- Add the milk, eggs, shortening, sugar, salt and 1 cup flour.
- Beat on medium speed for 3 minutes / Beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease the top.
- Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down.
- Turn onto a lightly floured surface; divide in half.
- Roll each portion to 1/16-in. thickness; cut out ten 5-in. circles from each.
- Combine the butter, garlic, basil, onion, caraway seeds, oregano and cayenne; spread over dough.
- Fold circles in half; set half aside.
- For each loaf, start with one folded circle on a greased baking sheet with folded edge toward the right.
- Working from right to left, add another piece with folded edge on right side, overlapping three-fourths of the previous piece. Repeat.
- Form a second rectangular loaf from the reserved folded circles.
- Brush with butter; sprinkle with sesame seeds.
- Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 350? for 20-25 minutes or until golden brown.
- Remove from pans to wire racks. Serve warm. Yield: 2 loaves (16 slices each).
Swapping active dry yeast for instant yeast without adjusting the liquid ratios leads directly to dense, heavy dough that fails to rise properly. Water temperatures between 110 and 115 degrees Fahrenheit activate yeast efficiently without killing the culture. Thermometers remove the guesswork here. Cold milk straight from the refrigerator drops the overall liquid temperature below the viable threshold.
Achieving the Proper Texture
Kneading requires tactile precision. Ten minutes of hand-kneading develops the gluten matrix until the surface springs back when pressed lightly with a fingertip. Rolling the dough to 1/16-inch thickness demands patience and light flour dusting to prevent sticking on the counter. Overworking the flour mixture toughens the crumb structure permanently.
- Water exceeding 120 degrees Fahrenheit kills active dry yeast instantly.
- Rising times depend entirely on ambient room temperature, usually requiring 85 degrees Fahrenheit for optimal yeast activity.
- Overlap dough circles by three-fourths during assembly to maintain structural integrity during baking.
