Butter-Bread
Butter-Bread could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains approximately 12g of protein, 30g of fat, and a total of 583 calories. For 78 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 3 foodies and cooks. This recipe from Foodista requires water, yeast, butter, and water. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. With a spoonacular score of 38%, this dish is not so super. Similar recipes are Peanut Butter Banana Bread: We Call It Savannah Bread, Chocolate Chunk Almond Butter Zucchini Bread with Salted Maple Butter, and Bread Machine Whole-Wheat and Peanut Butter Bread.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
100 grams strong white bread flour
400 grams strong white bread flour
100 grams butter, in cubes
1 gram fresh yeast (available in chilled section of supermarket or from bakery)
20 grams fresh yeast
50 grams liquid malt extract
15 grams salt
Sunflower oil for greasing
100 milliliters water
200 milliliters lukewarm water
Equipment:
food processor
knife
oven
wire rack
skewers
Cooking instruction summary:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Step by step:
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.
3. 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.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.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.Preheat the oven to 230C.
4. 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.
5. Bake for 45 minutes. After 15 minutes, spray again with water and turn the temperature down to 200C.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.
Nutrition Information:
covered percent of daily need
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