Maybe it’s a comfort thing, but for me there is nothing more inviting or heart warming than the aroma of fresh-baked bread. During the winter months I rock my breadman like I am their spokesperson. This is mostly due to the fact that these 250-year-old peg windows are a bit DRAFTY! In a house with 16 windows, you’d think I get a warm spot, but NOOOOOO. Plus, in the winter I tend to get a bit lazy, and, well, you know. 🙂
This butter top bread is perfect for toasting, dipping in soup, or sopping up some curry!
Butter Top Bread
5 C flour
2 Tsp salt
1/3 C potato flakes or potato flour
1/4 oz yeast
1/3 C sugar
1 lg egg
1 1/2 C warm water
4 Tbsp butter + 2 Tbsp melted
Mix yeast with warm water, set aside and allow to proof for 10 minutes. In a med bowl mix dry ingredients; in a large bowl mix wet ingredients. Add dry to wet mixing until a smooth sticky dough forms. Turn out onto a floured surface and knead for several minutes. Place dough into a greased bowl; cover and rise for 90 minutes. Divide in two and place in loaf pans. Cut lengthwise with scissors almost to bottom. Cover with greased plastic wrap for about an hour. Bake at 350 for 40 minutes, or until top is golden. Remove from oven and brush with butter.