Recipe Review: Buttertop Bread

When I saw this recipe from the King Arthur Flour blog, Baking Banter, I knew I had to make it.  It looked so buttery and yummy and it was!! This will definitely be made again in our house, especially this winter when we are frequently eating soups and stews. This bread is great for toasting, too, but watch out because it burns very easily! In fact, be sure not to skip the step where you tent with aluminum foil after 15 minutes in the oven because it browns very quickly while baking. Here is the recipe:

                      Buttertop Bread

                
      3 cups King Arthur Unbleached All-Purpose Flour

      1 1/2 teaspoons salt

      3 tablespoons potato flour or 1/3 cup dry potato flakes (I used Hungry Jack potato flakes)

      1/4 cup sugar

      2 1/2 teaspoons instant yeast

      1 large egg

      2 tablespoons soft or melted butter

      3/4 cup to 7/8 cup lukewarm milk ( I actually used about 1/2 cup of evaporated milk, and water   to make 7/8 cup)

Topping

• 1 tablespoon butter, melted

Bread

• 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons salt
• 1 1/8 ounces potato flour or dry potato flakes
• 1 3/4 ounces sugar
• 2 1/2 teaspoons instant yeast, SAF Gold instant yeast preferred
• 1 large egg
• 1 ounce soft or melted butter
• 6 ounces to 7 ounces lukewarm milk*
• *Use the greater amount in the summer, the lesser amount in the winter, and somewhere in between in the spring and fall. Your goal is a soft, elastic dough.

Topping

• 1/2 ounce butter, melted

Bread

• 361g King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons salt
• 32g potato flour or dry potato flakes
• 50g sugar
• 2 1/2 teaspoons instant yeast, SAF Gold instant yeast preferred
• 1 large egg
• 28g soft or melted butter
• 170g to 198g lukewarm milk*
• *Use the greater amount in the summer, the lesser amount in the winter, and somewhere in between in the spring and fall. Your goal is a soft, elastic dough.

Topping

• 14g butter, melted

   

1) Mix and knead all of the dough ingredients together until you've made a smooth, though somewhat sticky dough. If you're uncertain about the amount of milk to use, start with the lesser amount; you can always add more as you go along.

2) Place the dough in a lightly greased bowl, or an 8-cup measure, which allows you to track the dough's progress as it rises. Cover, and allow the dough to rise for about 90 minutes; it should become quite puffy, though it may not double in bulk.

3) Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" x 5" loaf pan.

4) Using a sharp knife, cut the loaf vertically down the middle from one end of the pan to the other, almost but not quite to the bottom of the pan.

5) Cover the loaf with lightly greased plastic wrap (or a shower cap), and allow it to rise until its top has crowned about 1" over the rim of the pan, about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

6) Bake the bread for 35 to 40 minutes, until it's golden brown. Tent it lightly with aluminum foil after about 15 minutes of baking; because of its somewhat higher sugar content, this bread tends to over-brown if not covered.

7) Remove the bread from the oven, and brush it with melted butter. Cool completely before slicing.

8) Store bread, tightly wrapped, for several days at room temperature; freeze for longer storage.

Yield: 1 loaf, about 18 servings.

Here is what it looked like after it baked and cooled:

Didn't last long around here!

Thanks for Visiting!