Sunday, March 29, 2009

Nothing like home made bread!

This is a garlic-butter bubble pull apart loaf. Say that 3 times fast! This smelled so incredibly good while it was rising, baking, and after it came out of the oven!

Apparently, bread flour really does make a difference, as does good fresh yeast, both bought at the co-op in Little Falls.

Just wanted to share, and might even come back to put the recipe in too. It came from the Taste Of Home BAking cookbook.



Here's the recipe:

2 pkgs of acitve dry yeast, (2 scant Tbsp)
1/4 warm water (110-115 degrees)
2 cups warm milk(110-115 deg)
2 Tbsp sugar
1 Tbsp shortening
2 tsp salt
6 1/4-6 1/2 cups all purpose or bread flour
1/2 cup butter
1 Tbsp dried parsley
2 tsp garlic powder

In a large mixing bowl,dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour, beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surgace; divine into fourths. Divide each portion into 12 peices. In a shallow bowl, combine the butter, parsley and garlic powder. Shape each peice of dough into a ball; dip into butter mixture. Place in two greased 9-inx 5 in x3 in loaf pans. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes. (Don't crowd them into the pan. put about 12 spaced out in two irreglar layers per pan)

Bale at 375 deg for 35-40 min or until golden brown. Cool for 10 minutes. remove from pans to wire racks.

3 comments:

Sandra said...

Yummy! That look delicious.

Sophie said...

Yum! I like your lovely bread! Looks delicious!

Sweetie said...

this looks great! can i halve this recipe across the board? thanks.