Introduction: Butter Bread With Biscuit Yumminess
We live near Amish country, and that means there is a lot of super yummy butters available. In addition to making our own cultured butter, we enjoy trying butters made around Ohio and we are always on the lookout for great recipes to showcase them.
After reading a few books on bread making, we found a couple simple recipes that we could experiment with and modify. Using the "Master Recipe" from Artisan Bread in Five Minutes a Day, we came up with what we think is an incredible showcase of bread and butter. We call it Biscuity Butter Bread because it tastes a great deal like a hot buttered biscuit, especially when it is fresh from the oven.
- 6 1/2 cups of White Lily All-Purpose Flour
- 1 1/2 tbsp Seitenbacher dry yeast
- 1 1/2 tsp coarse salt
- 3 cups lukewarm filtered water
- 10-12 tbsp butter
- Stand Mixer
- Measuring Spoons
- Liquid Measuring Cup
- Dry Measuring Cups
- Dough Scraper
- Pullman Pan
- Microwave (to melt butter)
- Large (6 quart) Food-Storage Tub with a hole in the top
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Step 1: Make Bread Dough
Add all of the ingredients except the butter to the mixer with a dough hook installed and mix until uniform. The texture will appear too wet, which is okay, this is a "slack dough" still recipe, which means the dough is quite wet. However, we don't need to knead it, so it won't be awful to work with. See the picture above for an example of what slack dough looks like in the mixer.
Step 2: Melt Butter
In a large liquid measuring cup, melt half the butter (5-6 tbsp) in the microwave. There is no need to clarify the butter, just melt it and on to the next step.
Step 3: Add Butter to Bread Mixture
Add the melted butter to the mixing bowl, and using a spoon, just swirl the butter around. No need to turn the mixer back on, just stir it around good to distribute the butter amongst the dough and on we go...
Step 4: Mister Butter Bread Dough Rising...
Using the dough scraper, drop the dough into the food storage tub. Make sure it has a small hole in the top so air can get in (it will help the yeast rise). Allow it to sit out at room temperature for at least two hours. After that, you can use it right away or refrigerate it for up to two weeks. The longer it stays in the fridge, the more of a sourdough character the bread will have, but you have to be careful, the dough can go bad if you don't keep an eye on it. We leave ours in the fridge overnight.
Step 5: More Butter More Better!
When you are ready to bake your bread, take the dough out of the fridge and rest it on the counter while you prep your Pullman Pan...and by prep we mean slather it with the other 5-6 tbsp of butter. You won't need all 5-6 tbsp, save some for on top. Once your pan is ready...onward!
Step 6: All Together Now...Butter Bread Biscuity Yumminess
Add the bread dough to the butter pan, then melt the rest of the butter and pour over the top. Preheat your oven to 450-500 degrees Fahrenheit, and when it is preheated, your bread should be "proofed" and ready to go in. Leave it in the oven baking for 45-50 minutes, or until the crust is a deep golden brown. Remove from oven, allow to cool, then invert the pullman pan to dump the loaf out.
Slice and Enjoy!
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