Herb Butter Bread
More From Oxmoor House
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
- 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
- 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 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.
- 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.
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