Herb Butter Bread
|Bread flour||6 Cup (96 tbs), divided|
|Salt||2 1⁄2 Teaspoon, divided|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Whole milk||2 Cup (32 tbs)|
|Butter||3⁄4 Cup (12 tbs), softened and divided|
|Bread flour||6 Tablespoon, divided (1/4 Cup Plus 2 Tablespoons)|
|Tightly packed fresh parsley||1 Cup (16 tbs)|
|Green onions||2 , cut into 2-inch pieces|
|Garlic||2 Clove (10 gm), halved|
|Freshly ground pepper||1⁄4 Teaspoon|
|Egg||1 , lightly beaten|
Combine 2 cups flour, sugar, 2 teaspoons salt, and yeast; stir.
Combine milk and 1/4 cup butter in a saucepan; heat until butter melts, stirring occasionally.
Cool to 120° to 130°.
Add liquid mixture to flour mixture, beating at low speed of an electric mixer.
Beat 2 minutes at medium speed.
Stir in enough of the remaining 4 cups flour to make a soft dough.
Sprinkle 1/4 cup flour over work surface.
Turn dough out; knead until smooth and elastic (about 10 minutes).
Place in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled.
Position knife blade m food processor bowl, and add parsley, onions, and garlic.
Process 20 seconds.
Add remaining 1/2 cup butter, remaining 1/2 teaspoon salt, and pepper; process 15 seconds.
Punch dough down; divide in half.
Sprinkle 1 tablespoon flour over work surface.
Roll 1 portion into a 16- x 10-inch rectangle.
Spread half of parsley mixture over dough, leaving a 1-inch border.
Roll up dough, starting at long side.
Pinch seam and ends to seal.
Place loaves, seam side down, on a greased baking sheet.
Make 1/4-inch-deep slits in each loaf.
Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled.
Combine egg and water; brush over loaves.
Bake at 375° for 30 minutes or until loaves sound hollow when tapped.