A version of Rosebuds Butter top bread
Nutritional Info
- Servings Per Recipe: 54
- Amount Per Serving
- Calories: 94.8
- Total Fat: 1.1 g
- Cholesterol: 1.7 mg
- Sodium: 48.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 1.7 g
- Protein: 3.2 g
View full nutritional breakdown of A version of Rosebuds Butter top bread calories by ingredient
Number of Servings: 54
Ingredients
-
4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces
2 and 2/3 cup additional warm water
5 cups whole wheat flour
4-5 cups all-purpose flour
Tips
Watch bread nearing the end of cooking...20 minutes may be all it needs in the oven.
Original recipe here: http://www.thecurvycarrot.com/2011/03/28/rosebuds-butter-topped-white-bread/
Directions
1. In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes.
2. Add the honey, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.
3. Slowly add the 5 cups of wheat flour, mixing on low speed until smooth.
4. With the mixer on its lowest speed (you don’t want flour everywhere…as I have discovered), slowly add the remaining flour until the dough is smooth.
5. Switch to your dough hook attachment and knead the dough for 10 minutes. ***Now, if you have a smaller mixer, I would recommend kneading the dough in two portions so as not to burn your motor out-this is a lot of dough. Alternatively, like my grandmother used to do, you can knead all of the dough by hand.
6. While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as three loaf pans. I used 12" pans
7. 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.
8. After an hour, punch down the dough and divide it into three portions.
9. 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.
10. Slowly and tightly roll up each square, sealing the edges firmly.
11. Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans. Repeat with the other two loafs. Cover the loaves, set in a warm place, and let rise until doubled, about another hour.
12. Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.
13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.
14. Once covered with foil, bake for an additional 15 minutes.
15. Remove the loaves from the oven, place on a wire rack to cool.
Serving Size: slice loaf into 18 slices. 1 slice= 1 serving
2. Add the honey, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.
3. Slowly add the 5 cups of wheat flour, mixing on low speed until smooth.
4. With the mixer on its lowest speed (you don’t want flour everywhere…as I have discovered), slowly add the remaining flour until the dough is smooth.
5. Switch to your dough hook attachment and knead the dough for 10 minutes. ***Now, if you have a smaller mixer, I would recommend kneading the dough in two portions so as not to burn your motor out-this is a lot of dough. Alternatively, like my grandmother used to do, you can knead all of the dough by hand.
6. While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as three loaf pans. I used 12" pans
7. 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.
8. After an hour, punch down the dough and divide it into three portions.
9. 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.
10. Slowly and tightly roll up each square, sealing the edges firmly.
11. Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans. Repeat with the other two loafs. Cover the loaves, set in a warm place, and let rise until doubled, about another hour.
12. Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.
13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.
14. Once covered with foil, bake for an additional 15 minutes.
15. Remove the loaves from the oven, place on a wire rack to cool.
Serving Size: slice loaf into 18 slices. 1 slice= 1 serving