Monday, May 12, 2008

Split Top Butter Loaf

Split Top Butter Loaf Recipe

Bread loaf
320 gm Bread flour
66 gmWhipping cream
162 gm milk
33 gm honey
16 gm butter
3 gm yeast
4 gm salt
30gm egg

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.


  1. thanks for the recipe! I gave it a try today but my dough didnt double at all! =( And I cant get the this membrane consistency! HELP!

  2. foodmadewithlove,
    after adding the butter, it takes anywhere from 15-40 mins to get to the membrane stage. Which is why I never stated the time. Not easy, I'd say to do this manually.
    Sometimes, my yeast takes a long time to double up, even with the same recipe, no idea why.
    Maybe try proofing ur yeast with some sugar and water to check it's viability before using, especially it's an opened up pack.

  3. Dear Wendy,

    Another success story from me. :P

    I have tried out the bread and it is so nice. My family loves to eat that with butter and cheese. I would like to also share that I did not use the oven. I used a bread machine ( to save all the trouble of kneading) and it turned out as well.

    Thanks for all the recipes and hope to see more... :P Appreciated that. :)

    Cheers. Have a good day.

  4. I would love to make this recipe but have no idea how to convert this into cups, teaspoons, tablespoons, etc.


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