BUTTER AND HERB LOAF
This is one of my family's favorite bread recipes. They love it with a warm bowl of soup during autumn.- Lillian Hatcher, Plainfield, Illinois
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (16 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small bowl, combine filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15x9-in. rectangle. Spread filling over each to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under. , Place seam side down in 2 greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 116mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
HERB-INFUSED LEMON-STRAWBERRY LOAF
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Provided by Samantha Seneviratne
Categories Mother's Day Brunch Dessert Bake Cake Butter Thyme Rosemary Herb Milk/Cream Lemon Egg Jam or Jelly Spring Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter an 8 1/2x4 1/2" loaf pan, then line with parchment paper, leaving a 2" overhang on 2 sides.
- Lightly crush herbs with your hands to help release oils, then transfer to a small saucepan. Add 3/4 cup butter and cook over medium heat, swirling pan often, until butter melts, about 5 minutes. Let cool to room temperature, 15-20 minutes.
- Meanwhile, stir 3/4 cup milk, 1 Tbsp. lemon zest, and 1/4 cup lemon juice in a small bowl. Whisk flour, baking powder, and salt in a medium bowl.
- Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat eggs and granulated sugar in a large bowl until light in color and doubled in size, 4-5 minutes. Discard herbs from butter, then beat butter into egg mixture until well combined. Add half of dry ingredients and beat just until combined. Beat in milk mixture, then add remaining dry ingredients and beat just until combined. Do not overmix.
- Pour half of batter into prepared pan; smooth top. Top with 3 Tbsp. jam and swirl through batter with a butter knife or chopstick. Pour remaining batter over; smooth top. Repeat swirling process with remaining 3 Tbsp. jam.
- Bake cake until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes.
- Transfer pan to a wire rack and let cool 20 minutes. Remove cake from pan using parchment overhang and let cool completely.
- Whisk powdered sugar and remaining 1 Tbsp. milk and 1 tsp. lemon zest in a small bowl until smooth. Spoon over top of cake and let drip down sides.
- Do Ahead: Cake can be baked 3 days ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
WARM BREAD WITH GARLIC-HERB BUTTER
Pass the warmed loaf around the table and let guests tear off their own pieces. Leftover garlic-herb butter tastes delicious on top of grilled steak, chicken, or fish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Using a mortar and pestle, crush together garlic and salt to form a paste. Transfer to a medium bowl. Add parsley, chives, lemon juice, and butter; stir with a wooden spoon until well combined.
- Place bread on a baking sheet. Warm bread in oven until crust is crisp, about 10 minutes. Serve with the butter.
HERB LOAF
"This lovely low-sodium loaf gets its delicious flavor from a handful of fragrant herbs," says Nancy Zimmerman of Cape May Court House, New Jersey.
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in the sugar, butter, parsley, basil, salt, oregano, thyme, garlic powder and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Shape into loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 103 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 16mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 2g protein.
SWEET AND BUTTERY LOAF
This buttery vanilla-scented bread loaf makes an excellent addition to any brunch-or turn it into French toast for double the luxury.
Provided by Donna Hay
Categories HarperCollins Bread Butter Vanilla Bake
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place the yeast, water and 1 tablespoon of the flour in a small bowl. Mix to combine and set aside.
- Place the chopped butter and sugar in the bowl of an electric mixer and beat on low speed until combined.
- Increase the speed to medium and beat for 8 minutes or until pale and creamy.
- Scrape down the sides of the bowl and add the egg yolks. Beat until well combined.
- Reduce the speed to low and gradually add the buttermilk, vanilla, salt, the remaining flour and the yeast mixture and beat until combined.
- Scrape down the sides of the bowl. Beat for a further 8-10 minutes or until the dough is smooth.
- Turn the dough out onto a lightly floured surface and, kneading gently, bring together.
- Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm place for 2-3 hours or until the dough has doubled in size.
- Brush a 10cm x 20cm (2-liter/2-quart-capacity) loaf tin with half the melted butter. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal pieces and shape into rounds. Arrange in the prepared tin, cover with plastic wrap and set aside in a warm place for 1-2 hours or until doubled in size.
- Preheat oven to 180°C (350°F). Using kitchen scissors, snip lengthways down the center of the dough in the tin to create 8 portions. Brush the dough with the remaining butter and bake for 30-35 minutes or until golden. Pull the loaf apart and spread with extra butter to serve.
HERB BUTTER
Steps:
- Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
GARDEN HERB LOAF
I wanted something different than the usual wheat bread, so I made this recipe with half wheat and half white flour and I am so glad I did. The best part is shaping the bread. I was scared to at first, but it actually turned out to be very simple and fun! The herbs give this bread such a tasty and unique flavor! **Also I didn't use rapid rise yeast, so I had to let the dough rise a lot longer then said here. About an hour for each time**
Provided by superblondieno2
Categories Breads
Time 1h35m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme, and rosemary.
- Heat milk, water, and 1/4 cup butter until very warm (120° to 130°F); stir into dry ingredients.
- Stir in egg and enough remaining flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
- Cover; let rest on floured surface 10 minutes.
- Divide dough into 3 equal pieces.
- Roll each piece to 30-inch rope.
- Braid ropes; pinch ends to seal.
- Tie knot in center of braid; wrap ends around knot, in opposite directions, and tuck under to make round loaf.
- Place on greased baking sheet.
- Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
- Bake at 375°F for 30 to 35 minutes or until done, covering with foil during last 10 minutes to prevent excess browning.
- Melt remaining butter; brush over loaf.
- If desired, sprinkle with additional marjoram, thyme, and rosemary.
- Remove from sheet; let cool on wire rack.
Nutrition Facts : Calories 2712.2, Fat 75, SaturatedFat 43.1, Cholesterol 389.7, Sodium 4076.9, Carbohydrate 434.7, Fiber 17.1, Sugar 39.6, Protein 70.1
BUTTERFLAKE HERB LOAF FROM KAF
Saw this on King Arthur Flour and it's delicious, as they say "who doesn't like garlic bread, and his one adds herbs". This is made in a loaf pan but you can also choose to shape it into rolls (think fan tan and cloverleaf), or even a classic monkey bread. However you handle it, the dough is easy to work with; the filling comes together quickly, and assembly is simple. Cook time does not include rising. Made a guess at serving size as it depends on how large your loaves are
Provided by Bonnie G 2
Categories Yeast Breads
Time 55m
Yield 2 Loaves, 12 serving(s)
Number Of Ingredients 16
Steps:
- Dough:.
- Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm, no warmer than 110°F if you have a thermometer. If you don't have a thermometer, the liquid should be cool enough that you can hold your finger in it comfortably.
- Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough.
- Use your hands, a stand mixer, or your bread machine set on the dough cycle to knead the dough until it's smooth. The dough will remain somewhat sticky, but should definitely form a ball. During the summer, or in a warm/humid climate, you'll probably find that you need to add the remaining 1/4 cup flour.
- Place the dough in a greased bowl, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk.
- While Dough is Rising:.
- Mix Filling ingredients together and set aside.
- NOTE: Alter the filling to taste by substituting your favorite dried or fresh herbs for those listed above.
- Assemble Loaves:.
- After the dough has risen, deflate it and divide it in half. Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll/pat it into a 12″ circle (or square) about 1/4″ thick.
- Cut 3 1/2″ to 4″ circles with a cutter, large canning jar lid, or English muffin ring; you should have about 10 circles. (NOTE: I prefer rolling out in rectangle and cutting is squares to cut down on waste from the round cutters).
- Spread about 1 teaspoon filling on each of the circles, covering half the circle.
- Fold the circles in half. (or squares in my case).
- Place all 10 folded circles, folded side down, in a lightly greased 8 1/2″ x 4 1/2″ loaf pan.
- Repeat with the remaining half of the dough, filling another 8 1/2″ x 4 1/2″ loaf pan.
- Cover the pan(s) with greased plastic wrap and let the dough rise until you can see that it's expanded slightly; this can take up to 90 minutes, depending on the warmth (or lack thereof) of your kitchen.
- Toward the end of the rising time, preheat the oven to 350°F.
- Bake:.
- Uncover the loaves, and bake them for 25 to 30 minutes. Bread baked in a ceramic pan will take 5 to 7 minutes longer to bake than in a metal one. Tent the loaves with foil if they look like they're browning too quickly.
- Remove the bread from the oven. Brush it with additional melted butter,.
- Turn the bread out of the pan, and serve it warm, pulling off individual pieces.
- Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.
Nutrition Facts : Calories 142, Fat 13.1, SaturatedFat 8, Cholesterol 64.4, Sodium 541.5, Carbohydrate 4.6, Fiber 0.2, Sugar 3.2, Protein 2.1
HERB BUTTER FOR STEAK
If you've ever purchased herbs for a recipe and you have some left over, put them to good use by making an herb butter. This recipe uses parsley, sage, rosemary, and thyme, because I have them growing in my garden. If your family prefers a different combination, go ahead and substitute what they like. The ratio is 1/2 cup of butter to 1/4 cup minced herbs, so use any herbs you like. Simply place a portion on top of a cooked steak, just like a fancy steakhouse would do.
Provided by Bibi
Categories Compound Butters
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
- Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
- Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
- Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
- Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
- Return to the refrigerator until firmed up, about 40 minutes.
- Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 57.3 mg
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- To make the dough: Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan.
- Heat, stirring, until the butter melts. Let the mixture cool to lukewarm., While the mixture cools, weigh 4 cups (480g) of flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Transfer the cooled milk mixture to a mixing bowl, and add the eggs, yeast, flour, and potato flour and mix to form a shaggy dough.
- Knead the dough — using your hands, a stand mixer, or your bread machine set on the dough cycle — until it's smooth.
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