Monday, May 12, 2008
Split Top Butter Loaf Recipe
320 gm Bread flour
66 gmWhipping cream
162 gm milk
33 gm honey
16 gm butter
3 gm yeast
4 gm salt
1 tbsp butter
2 tbsp coarse sugar
Knead everything together, except butter for 15 minutes. Add in butter and knead until a thin membrane can be formed when stretched.
Cover and let proof for an hour or until doubled.
When dough has doubled, punch down and knead. Divide into six balls.
Stretch each ball long and flat, roll up. Place rolled up dough into a buttered loaf pan.
Let proof until double again.
Preheat oven to 180C. When dough has doubled, make a long 1 inch deep slit all the way through the centre. Mix butter and sugar for topping and spoon into the slit, trying to push them down a bit. Brush egg onto dough top.
Bake at 180C for 10minutes and 160C for 25 minutes.