Split-Top Butter Loaf

Makes: 2 loaves (12 slices each) at $1.42 each loaf. Prep: 25 minutes. Rise: about 2 1/4 hours. Bake: at 350 degrees for 35 minutes.

Split-Top Butter Loaf
Servings: 24 Yield: 2 loaves Prep 25 mins Rise About 2 hrs 15 mins Bake 350°F 35 mins

Ingredients

  • 1 teaspoon sugar
  • 3/4 cup warm water (105 to 115 degrees F)
  • 1 envelope active dry yeast
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 tablespoon salt
  • 1/4 cup honey
  • 3 tablespoons butter, in pieces
  • 6 cups bread flour
Topping:
  • 2 tablespoons butter, melted

Make It

1. Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes.

2. Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts and mixture registers 110 to 120 degrees F on instant-read thermometer. Transfer to large bowl.

3. Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from sides of bowl.

4. Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.

5. Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5-inch rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours.

6. Heat oven to 350 degrees F. With a razor blade or very sharp knife, make a slash down length of each loaf.

7. Bake in 350 degrees F oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire rack to cool.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 143, Fat, total (g): 3, chol. (mg): 16, sat. fat (g): 2, carb. (g): 26, fiber (g): 1, pro. (g): 5, sodium (mg): 286, Percent Daily Values are based on a 2,000 calorie diet.