Butterflake Herb Loaf From Kaf Recipes

BUTTERFLAKE HERB LOAF FROM KAF

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.