A tasty pull-apart bread is this March’s Bakealong recipe – Butterflake Herb Loaf. Adapted from King Arthur Flour’s recipe, a buttery and garlicky filling completes this soft and delicious bread.
Because this recipe makes use of potato flour or potato flakes, the bread bakes up moist and stays soft longer. If you don’t have potato flour on hand, don’t fret. Although recommended, it’s optional to the recipe itself.
Follow the steps below to bake your own buttery and garlicky pull-apart Butterflake Herb Loaf.
240 ml (1 cup) milk
57 grams (1/4 cup) unsalted butter
3 tablespoons sugar
2 teaspoons salt
2 teaspoons instant yeast
480 grams (4 cups) all purpose flour
30 grams (1/4 cup) all purpose flour
2 tablespoons potato flour
For the filling:
113 grams (1/2 cup) unsalted butter, softened
5-10 cloves garlic, roasted
1 tablespoon basil
1/2 teaspoon rosemary
1/4 teaspoon salt
- In a small microwaveable bowl, combine the milk, butter, sugar, and salt. Heat until the butter melts. Let cool until the mixture is lukewarm.
- Once the mixture is cool enough, transfer it to a bowl and add the eggs, yeast, 4 cups of flour, and if using, the potato flour. Mix just until combined and a dough forms. At this stage, the dough doesn’t have to be smooth.
- Using a stand mixer (or your hands), knead the dough until it’s smooth. It will be sticky but it should form into a ball. Add the remaining flour if the dough is very sticky even after a few minutes of kneading.
- Grease a bowl and transfer the ball of dough. Cover with plastic wrap and/or towel and let it rest until puffy, about 90 minutes.
- For the Filling: Around 15 minutes near the end of the resting period of the dough, prepare the filling. Put the butter, garlic, salt, and basil in a small bowl. Mix together using a fork.
- After the dough has rested, transfer it to a flat work surface sprinkled with flour. Deflate the dough by punching a few times. Using a rolling pin (or patting it down), form a circle around 12″ wide.
- Grease a loaf pan and set aside. Using a biscuit/cookie cutter around 3 1/2″ to 4″ inches wide, cut 10 or more circles.
- Spread filling on the upper half of a circle. Fold it in half and line the loaf pan with the folded circles (folded side down). Repeat until the pan is filled (around 10-12 circles). Cover with plastic wrap and let it rest for around 90 minutes or until the dough has puffed slightly.
- Towards the end of the 2nd resting, preheat the oven to 350F/180C.
- Uncover the loaf pan and bake for 25-30 minutes. You can brush extra filling or melted butter on top of the loaf just before baking. If the top of the loaf is browning too quickly, cover with foil.
- Remove the loaf from the oven and turn it out of the pan. Brush with extra filling or melted butter and serve warm.