Butter-Bread

Butter-Bread

Butter-Bread is a lacto ovo vegetarian recipe with 6 servings. One serving contains 583 calories, 12g of protein, and 30g of fat. For 78 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up liquid malt extract, yeast, butter, and a few other things to make it today. 3 people were impressed by this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Overall, this recipe earns a not so excellent spoonacular score of 35%. If you like this recipe, you might also like recipes such as Peanut Butter Banana Bread: We Call It Savannah Bread, Chocolate Chunk Almond Butter Zucchini Bread with Salted Maple Butter, and Bread Baking: Apple Butter Swirl Bread.

Ingredients

You need the ingredients below to cook it

  • strong bread flour

    strong bread flour

    strong white bread flour

    100 grams

  • strong bread flour

    strong bread flour

    strong white bread flour

    400 grams

  • butter

    butter

    butter, in cubes

    100 grams

  • yeast

    yeast

    fresh yeast (available in chilled section of supermarket or from bakery)

    1 gram

  • yeast

    yeast

    fresh yeast

    20 grams

  • liquid malt extract

    liquid malt extract

    liquid malt extract

    50 grams

  • salt

    salt

    salt

    15 grams

  • sunflower oil

    sunflower oil

    Sunflower oil for greasing

    6 servings

  • water

    water

    water

    100 milliliters

  • water

    water

    lukewarm water

    200 milliliters

Instructions

Let's follow the instructions for cooking it

  1. The night before you wish to make the bread, mix the starter dough ingredients together, cover and put in the fridge overnight. Take the butter and starter dough out of the fridge one hour before starting to make the bread, to bring it to room temperature.
  2. Mix the yeast, malt extract, and water together until there are no lumps left. Then tip in the flour, salt, and butter and mix well. Mix in the starter dough mixture and knead for 10 minutes. As this is quite a wet dough it is best to this in a food processor (with the dough hook attachment), 5 minutes on a slow speed then 5 on a fast speed.
  3. Tip the dough out onto a floured surface, dust with flour, cover, and leave for 30 minutes to rise. You will need quite a lo of flour for dusting as it is quite sticky. At 10 minute intervals, use your hands to punch flat the dough, stretch out and fold over the edges on themselves and turn over.
  4. Grease the loaf tin. Shaking off any excess flour, form a loaf shape then put the dough in the tin. Cover and leave to rise for a further 30 minutes. After 10 minutes rising, use a very sharp knife to score a 2 cm line down the centre of the dough. This helps create a nice crust.
  5. Preheat the oven to 230C. Put the bread on the middle shelf of the oven. Using the spray bottle, squirt on and around the bread to create steam. This keeps the bread moist and gives a nice crust. Bake for 45 minutes. After 15 minutes, spray again with water and turn the temperature down to 200C.
  6. The bread is ready when a skewer inserted into the centre of the bread comes out clean. Difficult as it may be, leave the bread to cool completely on wire rack before slicing.