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:

  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.

 

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:

Quickview
583 Calories
11g Protein
29g Total Fat
67g Carbs
3% Health Score
Limit These
Calories
583k
29%

Fat
29g
46%

  Saturated Fat
10g
66%

Carbohydrates
67g
22%

  Sugar
4g
5%

Cholesterol
37mg
13%

Sodium
1115mg
48%

Get Enough Of These
Protein
11g
23%

Selenium
34µg
50%

Vitamin E
6mg
43%

Manganese
0.69mg
34%

Folate
59µg
15%

Phosphorus
126mg
13%

Vitamin B1
0.18mg
12%

Vitamin B2
0.17mg
10%

Fiber
2g
9%

Copper
0.18mg
9%

Vitamin A
436IU
9%

Vitamin B3
1mg
9%

Zinc
1mg
8%

Magnesium
30mg
8%

Vitamin B5
0.61mg
6%

Iron
0.93mg
5%

Potassium
171mg
5%

Calcium
44mg
4%

Vitamin B6
0.08mg
4%

Vitamin K
2µg
3%

Vitamin B12
0.1µg
2%

covered percent of daily need
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