Thursday, June 25, 2015

Butterflake Herbs Bread

Received a beautiful custom made chest from my landlord early this week and I have been contemplating on what to give back as a thank you gesture. And since this month is the holy fasting month of Ramadan and I have also missed the landlady's birthday last week, I decided on making her a belated birthday cake and something savory for their buka puasa.

The original recipe only calls for all purpose flour and I have adapted the flour mixture to a combination of bread flour and all purpose flour. Otherwise, the bread will be less springy and compact by using all purpose flour alone.


Being a bread person and after this attempt, I still think I would make it more bread like the next time. This recipe is good for 2 loafs of bread. If you are using smaller bread pan or smaller capacity bread machine, you might want to half the amount.

Enjoy!


Butterflake Herbs Bread
Recipe adapted from King Arthur's Flour

Dough Ingredients (A)
230g UHT Fresh Milk
60g Salted Butter
40g Sugar
2 Grade A Large Eggs
2 Tsp Instant Dry Yeast
260g Bread Flour
260g Plain Flour
21g Potato Flour

Butter Herbs Filling (B)
120g Unsalted Butter, softened
1/2 Tsp Dried Basil
1/2 Tsp Dried Parsley
1/4 Tsp Oregano
1/2 Tsp Garlic Powder

Directions

Heat up milk in a saucepan (until slightly simmer) or using microwave (for 1 minute). 

Pour heated milk over the butter. Add sugar and stir until sugar and butter thoroughly dissolved. Allow the mixture to cool to lukewarm around 39-40C degrees. 

Transfer the mixture to the mixing bowl of your stand mixer or bread machine. Add in eggs, instant yeast and flour. Mix the mixture until a dough is formed. At this point, add more milk if the mixture is too dry and crumbly. 

If you are using stand mixer, continue kneading the dough on medium speed for another 20-25 mins until it is soft,  smooth and pliable. Transfer the dough to a slightly greased bowl, cover bowl with either cling wrap or cloth. Allow the covered dough to proof for 1-2 hours or until doubled in size. 

For bread machine users, allow the machine to finish its cycle and proof accordingly.

Combine all ingredients (B) into a smooth paste. Set aside for later use.


Test the readiness of the dough with a finger lightly dusted with low gluten or cake flour. The dough is ready when the dough remain indented after the finger pokes into it.


Punch down the dough. Mould it round again and allow to rest (covered with cling wrap or wet cloth) for another 15 mins.

Roll out the dough on a slightly floured work top about 1/2" thick. Cut in 4" to 4-1/2" circles with a cutter or muffin rings.

Lightly grease or flour 2 pcs of bread pans 9.5" x 5" x 4.5".

Apply butter toppings on the surface of each circle, fold into half and place with the flat side facing down. Repeat the process until all the dough have been used up.

Lightly sprinkle water mist over the bread and leave to proof into an unheated oven for 50-60 mins.

Egg Wash the surface and bake the loaf at the lower rack of a preheated oven at 175C degrees for 25-30mins.




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