Herb Butter Bread

Yield: 72 (1/2-inch) slices.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 33%
  • Fat: 2.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.9g
  • Carbohydrate: 9.6g
  • Fiber: 0.0g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 106mg
  • Calcium: 0.0mg

Ingredients

  • 6 cups bread flour, divided
  • 2 tablespoons sugar
  • 2 1/2 teaspoons salt, divided
  • 2 packages active dry yeast
  • 2 cups whole milk
  • 3/4 cup butter, softened and divided
  • 1/4 cup plus 2 tablespoons bread flour, divided
  • 1 cup tightly packed fresh parsley
  • 2 green onions, cut into 2-inch pieces
  • 2 cloves garlic, halved
  • 1/4 teaspoon freshly ground pepper
  • 1 egg, lightly beaten
  • 1 teaspoon water

Preparation

  1. 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.
  2. 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.
  3. Position knife blade in 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.
  4. 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.
  5. 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.
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