Buttertop Bread

I waited too long to blog about this one, so I don’t have much to tell about it 😉 Thanks for stopping by!

Buttertop Bread – adapted from King Arthur Flour

  • 3 cups King Arthur AP flour
  • 1 1/2 teaspoons salt
  • 1/3 cup dry potato flakes
  • 2 tablespoons 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

Directions –

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. 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- 9×5 inch 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.

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