＊ Fragrant ＊ Buttery French Bread ＊. Buttery French Bread Mom dressed up plain French bread with this interesting, delicious recipe. The combination of paprika, celery seed and butter makes for a full-flavored bread. It also looks lovely when it bakes to a golden brown.
When scoring the bread, don't press down too much with the knife.
Sprinkle yeast over; stir to dissolve.
Dissolve butter, sugar and salt in the boiling water.
You can cook ＊ Fragrant ＊ Buttery French Bread ＊ using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of ＊ Fragrant ＊ Buttery French Bread ＊
- It's 100 grams of Strong bread flour.
- You need 100 grams of Cake flour.
- Prepare 1 1/3 tsp of Dry yeast.
- You need 10 grams of Sugar.
- Prepare 120 ml of Lukewarm water.
- It's 1 tsp of Salt.
- You need 1 of Butter.
Slather warm bread with butter and savor! It's the perfect way to make homemade bread for dinner! While I might be biased toward this recipe, I think it's simply the best French Bread recipe ever (and trustView Recipe You can use French or Italian bread in this recipe. Do not use thin and crisp baguettes, since that type of bread will not absorb the butter as the softer bread will.
＊ Fragrant ＊ Buttery French Bread ＊ step by step
- Put all of the ingredients in the bread maker, switch it on, and allow the dough to prove once. When it has proved, take the dough out of the bread maker. Fold over each side of the the dough and allow it to rest for 20 minutes..
- Dust the bread with flour and punch out any excess gas. Fold each side of the dough over once more, and shape the dough into a ball while pulling the seams into the middle..
- Place the dough on a baking tray lined with baking paper and cover it with a damp cloth. Either leave the dough to prove for a second time at room temperature, or in the oven at 30℃..
- Once the dough has doubled in size, sift a thin layer of strong bread flour over the top and score a crisscross pattern with a small, thin knife..
- Place 4 narrow matchsticks of butter (around 5 cm long) on top of the bread and bake it for 25 minutes in an oven preheated to 220°C..
- .
- .
The bread should have some heft to it, and a nice soft crumb so the fragrant garlic mixture sinks into it. Of course, for the very best garlic bread, make the bread yourself. You can do this by hand. Whether it's a leftover piece of artisan French bread (as I used here), a loaf of sandwich bread, or something in the whole wheat family, croutons can be on the menu. Bear in mind that different types of bread will take varied amounts of time to crisp in the oven.
