Rosebud’s Butter Topped White Bread (thecurvycarrot)

4 1/2 t dry active yeast (or 2 packets)
3/4 c & 2 2/3 c warm water, divided
1/4 c sugar
1 T salt
3 T unsalted butter, room temp and cut into pieces
2 2/3 c additional warm water
9 – 10 c flour
4 T (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves

In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 c warm water, about 5 min. Add sugar, salt, butter and additional 2  2/3 c warm water and mix gently to combine. Slowly add 5 c flour, mixing on low speed until smooth. With the mixer on its lowest speed  slowly add the remaining flour until the dough is smooth. Switch to your dough hook attachment and knead the dough for 10 min. Alternatively, you can knead all of the dough by hand. While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as 2 loaf pans. Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray. Cover, and set in a warm place to rise for 1 hour. After an hour, punch down the dough and divide it into 2 portions. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12 x 12″ squares, making sure that the thickness of the dough is uniform throughout. Slowly and tightly roll up each square, sealing the edges firmly. Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans.  Repeat with the second loaf.  Cover the loaves, set in a warm place, and let rise until doubled, about another hour. Place one rack on the lowest position in the oven and preheat the oven to 425 F. Bake the loaves for 15 min then cover each loaf with aluminum foil to prevent the tops from browning too much. Once covered with foil, bake for an additional 15 min. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter. Makes 2 loaves (feel free to halve this recipe for just one loaf).

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