Butterflake Herb Loaf Bakealong: challenge #8

bakealong-logo Welcome to our March Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake, then share a photo of your creation, tagging it #bakealong. Enjoy!

Who doesn’t like garlic bread, right? Buttery and blissfully delicious; soft (but with a crusty edge), it’s a family-and-friends favorite. Now add your favorite herbs; turn the usual flat loaf into luscious slices of pull-apart bread; and start the party! Our March challenge, Butterflake Herb Loaf Bakealong, is a new path to garlic bread nirvana.

And the best part?

This Butterflake Herb Loaf looks complicated — but it's really easy! Join the latest #bakealong. Click To Tweet

You can also choose to take the dough and shape it into interesting rolls (think fan tan and cloverleaf), or even a classic monkey bread. However you handle it, the dough is easy to work with; the filling comes together quickly, and assembly is simple.

Pull-Apart Breads via @kingarthurflour

Ready to take the Bakealong challenge?

Start with the dough

Gather the following ingredients:

1 cup milk
1/4 cup butter, cut into pats
3 tablespoons sugar
2 teaspoons salt
2 large eggs
2 teaspoons instant yeast or active dry yeast
4 to 4 1/4 cups (17 to 18 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons potato flour or 1/3 cup instant potato flakes, optional, for increased moistness

Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm, no warmer than 110°F if you have a thermometer. If you don’t have a thermometer, the liquid should be cool enough that you can hold your finger in it comfortably.

Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough.

Knead until smooth

Use your hands, a stand mixer, or your bread machine set on the dough cycle to knead the dough until it’s smooth. The dough will remain somewhat sticky, but should definitely form a ball. During the summer, or in a warm/humid climate, you’ll probably find that you need to add the remaining 1/4 cup flour.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Let the dough rise

Place the dough in a greased bowl, cover, and let it rise for about 90 minutes, until it’s puffy though not necessarily doubled in bulk.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Make the filling

While the dough is rising, place the following filling ingredients* in a bowl.

8 tablespoons (1/2 cup) unsalted butter, softened
1/2 teaspoon salt
1 teaspoon grated onion or chopped chives
1 clove garlic, minced
1/2 teaspoon caraway seeds or chopped fennel seed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/8 to 1/4 teaspoon cayenne pepper, to taste

*Alter the filling to taste by substituting your favorite dried or fresh herbs for those listed above.

Mix everything together, and set aside.

Assemble the loaves

After the dough has risen, deflate it and divide it in half. Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll/pat it into a 12″ circle (or square) about 1/4″ thick.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Cut 3 1/2″ to 4″ circles with a cutter, large canning jar lid, or English muffin ring; you should have about 10 circles.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Spread about 1 teaspoon filling on each of the circles, covering half the circle.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Fold the circles in half.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Place all 10 folded circles, folded side down, in a lightly greased 8 1/2″ x 4 1/2″ loaf pan.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Repeat with the remaining half of the dough, filling another 8 1/2″ x 4 1/2″ loaf pan. Or place all of the circles in a 12″ x 4″ x 2 1/2″ tea loaf pan.

Shape any scraps into small rolls; or butter them, and pile them into the wells of a standard muffin pan. They won’t look pretty, but they’ll taste just fine. Let them rise and bake along with the bread, baking them for about 15 minutes, or until golden brown.

Cover the pan(s) with greased plastic wrap and let the dough rise until you can see that it’s expanded slightly; this can take up to 90 minutes, depending on the warmth (or lack thereof) of your kitchen.

Toward the end of the rising time, preheat the oven to 350°F.

Bake the loaves

Uncover the loaves, and bake them for 25 to 30 minutes. Bread baked in a ceramic pan will take 5 to 7 minutes longer to bake than in a metal one. Tent the loaves with foil if they look like they’re browning too quickly.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Remove the bread from the oven. Brush it with additional melted butter, if desired.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Serve the bread warm

Turn the bread out of the pan, and serve it warm, pulling off individual pieces.

Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Did I hear leftovers? Probably not!

Now, this recipe makes two loaves; but if you’d like to make one loaf and a batch of rolls, go for it!

Bakealong variation #1: Fan tans

Let’s make some old-fashioned fan tans, to start.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Roll half the dough into a rectangle about 1/4″ thick; spread it with half the filling.

Cut the dough into 1 1/2″ to 2″ squares. Don’t fuss; they don’t have to be exactly square, nor do they have to be precisely that size. Your goal is 48 pieces of dough, but again, no worries if you’re a bit short or somewhat over.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Stack four squares, and place them on end in the lightly greased well of a standard muffin pan. Repeat with the remaining squares, filling the pan.

Let the fan tans rise, covered, until they’ve expanded a bit. Again, the expansion won’t be significant.

Bake the fan tans in a preheated 350°F oven for 18 to 20 minutes, or until they’re a light golden brown.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Remove them from the oven, and serve warm.

Bakealong variation #2: Cloverleaf rolls

Cloverleaf rolls are simple and pretty, too.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Divide half the dough into 36 pieces, each about the size of a small chestnut. Roll the pieces into balls (rough or smooth, up to you).

Place three balls of dough in each lightly greased well of a 12-cup standard muffin pan. Melt half the filling, and drizzle it over the dough balls.

Let the rolls rise until they’ve expanded a bit, covering the bottom of the pan completely and starting to rise upward.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Bake the cloverleaf rolls in a preheated 350°F oven for 18 to 20 minutes, or until they’re a light golden brown.

Serve warm.

Bakealong variation #3: Monkey bread

And finally, here’s a quick and easy way to make monkey bread. Divide half the dough into 24 balls. Melt half the filling, and pour it into the bottom of a lightly greased 9″ round cake pan, reserving about 2 tablespoons of the filling to brush on the bread after it comes out of the oven.

Place the dough balls in the pan, and shake the pan to coat them with the melted filling. Then space them in the pan so they’re not touching one another.

Let the dough balls rise until they’ve expanded to touch one another, and have risen upward a bit.

Bake the monkey bread in a preheated 350°F oven for 20 to 23 minutes, or until it’s a light golden brown.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Remove from the oven, and brush with the remaining melted filling. Serve warm. Dip individual pieces in marinara sauce, if desired.

Bakealong variation #4: Going gluten-free

Now, what about you folks baking gluten-free? It’s not advisable to try to turn a standard yeast recipe into a gluten-free recipe, so you won’t be able to use the dough recipe above. However, we have a suggestion: Make the dough for our Gluten-Free Cinnamon Rolls, omitting 2 tablespoons of the sugar, the vanilla, and the sweet dough flavor.

Make the filling from the Butterflake Herb Loaf recipe above. Pat out the gluten-free dough as directed in the cinnamon roll recipe. Melt the filling, and spread half of it over the dough (reserve the rest for later). Add a sprinkle of Parmesan cheese too, if desired. Roll the dough up the long way, and cut into 12 slices. Bake according to cinnamon roll instructions. Remove the baked rolls from the oven, and dip the top of each into the remaining melted butter/herbs.

Butterflake Herb Loaf Bakealong via @kingarthurflour

Voilà! A dozen buttery, garlicky gluten-free rolls.

We hope you’ll enjoy this delicious bread. Once you’ve completed the Butterflake Herb Loaf Bakealong challenge, remember to post a picture using the hashtag #bakealong. And be sure to check back on April 2 for our next challenge: a breakfast/coffee bread that’s every bit as delicious as it is striking. Warning: Chocolate is involved!

PJ Hamel
About

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!

comments

  1. Stacey

    Looks great! Is the white pan your tea loaf pan? Love the look of it. Can I use the tea loaf pan to bake the bread in?

    Reply
  2. Bea

    HELLO Ms PJ, I am just starting the #BakeAlong this month and I am so excited. I belong to a group that does a different bake every week and I have loved it. I am learning to make homemade bread and ONLY use KAF so I really rely on the experts at KAF when I need answers. Thank you for sharing. I have talked to you before and can’t wait to start with your recipe!

    Reply
    1. PJ Hamel , post author

      Hi Bea! Nice to see your name here. I think you’ll really like this bread; I found it was even better the next day, reheated, as the flavors had time to meld and the butter had time to penetrate the slices nicely. It’s a bit of a project, but hey, you’re in learning mode, right? Just follow the directions, step by step, and you’ll end up with a couple of lovely, tasty loaves. Enjoy! PJH

  3. Stacey

    I hate waste. I’m wondering if it would work to cut them in squares, butter them, and stack them in the loaf pan, so there’s no dough leftover?

    Reply
    1. The Baker's Hotline

      We dislike waste too, Stacey. You’ll see that we give suggestions for baking the scraps, “Shape any scraps into small rolls; or butter them, and pile them into the wells of a standard muffin pan. They won’t look pretty, but they’ll taste just fine. Let them rise and bake along with the bread, baking them for about 15 minutes, or until golden brown.” Or if you continue reading, we also give instructions on how to make fan tan rolls, which are made from rectangles cut out of the dough. No dough left behind! Kye@KAF

    2. Margy

      I just form the scraps into balls, shape them by hand into rounds (like a pizza), then proceed with the instructions.. Seems to work ok.

  4. Jacqy weber

    Sounds like a delicious recipe. But can I use gluten free all purpose king author flour ? I have the other types of king Arthur gluten free flours. Which would you recommend?
    Thank you so much for these recipes. Being able to eat & bake somewhat ” normal” is wonderful.

    Reply
    1. The Baker's Hotline

      Jacqy, since yeast breads are notoriously difficult to adapt to gluten-free, we don’t suggest that you try to make a simple flour substitution for this month’s challenge. Instead, we’ve suggested pairing the filling and flavors from this recipe with an adapted version of the dough from another, designed-to-be gluten-free recipe–see the section entitled “Bakealong variation #4: Going gluten-free” for more details. Mollie@KAF

  5. Pam

    I have never participated in a bake-along, but love this idea. My breadmaker, which I just used for making the dough, has died and I am wanting to use my Kitchen Aide mixer dough hook instead. How long do I knead it and how do I know when it is done kneading?

    Reply
    1. The Baker's Hotline

      Pam, it typically takes about 5-7 minutes to knead yeast dough in a stand mixer set on low-medium speed. In addition to looking for the visible signs described here (a smooth, somewhat sticky dough that forms a ball), you can also tell if your dough is finished kneading by pressing it gently like a doorbell. The dough should bounce back slightly, as you can see around minute 3 in this video tip. Mollie@KAF

  6. Paula

    While I like the options loaf, rolls, etc. I’d like to know if this will freeze well after they have been baked. What would also be helpful to know, how to make only one loaf of bread.

    Reply
    1. The Baker's Hotline

      Hi Paula, you can certainly make just one loaf, but we think you’ll enjoy this recipe so much that you’ll wish you had two! To make just one, simply cut the measurement for each ingredient in half. While any form of this recipe could be frozen (cooled and well-wrapped), as a general rule when freezing, the less surface area, the better. For this reason, we’d suggest freezing a loaf, rather than individual clover leaf rolls or fan tans. Hope this helps and happy baking! Mollie@KAF

    1. The Baker's Hotline

      Good question, Elaine. We find that the lower protein content of All-Purpose Flour makes for a slightly more tender loaf, which is what we’re after in this case. If you prefer to use Bread Flour, feel free to do so, knowing that your bread will be just a little bit chewier (higher protein content means more gluten development and more structure to your final product). If the dough feels dry, feel empowered to add more liquid to compensate for the higher absorption rate of Bread Flour. To learn more about how these two flours compare side by side, please visit our blog post on this topic. Mollie@KAF

  7. Yuri

    Hi
    How much should I ready to amount for One loaf for all these ingredients ?
    If you don’t mind , would you guide to me ?
    By the way , I am going to using my Bread machine to kneading.

    Thank you .

    Reply
    1. The Baker's Hotline

      Hi Yuri, to bake just one loaf, you’ll want to use half the amount listed for each ingredient. Using your bread machine to knead should also work just fine. Enjoy! Mollie@KAF

    2. Yuri

      Thank you so much for your advice about 1 loaf amount .
      I just made tonight for my family 3 member. I was regret ! Because not enough !
      I should make 2 loaves !
      Taste awesome ! I can’t believe taste and texture are so grate !
      But a little bit salty for me , so next time reducing salt.
      Definitely repeat this recipe !

      Thank you again !

    3. The Baker's Hotline

      Our pleasure, Yuri. We hope you’ll enjoy the next bake twice as much! Mollie@KAF

    1. The Baker's Hotline

      Dona, when your loaf is finished baking, an instant read thermometer should register a temp of 190°. Mollie@KAF

    1. The Baker's Hotline

      Either could work, Christine, but dry milk and water (1/4 dry milk + 1 cup water = 1 cup liquid milk) will be a more exact substitute than a non-dairy product like almond milk. Mollie@KAF

  8. VeronicaOss

    This looks good. I see you are using the potato flour in this. It is also used in making the cinnamon star (which i make on a regular basis for my begging family). I’ve noticed the potato flour (i actually use potato flakes) gives the bread a texture of rolls made from the those pop open canister rolls from the grocery. I’ll be making this bread. I’ll probably have to get more potato flakes this weekend!

    Reply
  9. paula saraceno

    when a recipe calls for Bread flour and I am going to bake it in the oven, is it alright to use all purpose flour?
    Would your preference be using 1/2 bread and 1/2 all purpose flour?
    Some times I use a tbls of wheat gluten.
    With this recipe should I take it out of the machine before it rises?
    Thank you and I love your column.

    Reply
    1. The Baker's Hotline

      We’re glad you’re enjoying the blog, Paula! Using Bread Flour instead of All-Purpose Flour (or vice versa) can have a small effect on the rise and texture of the final product, but we typically find that the two can be used relatively interchangeably in bread. One thing to keep in mind is that Bread Flour, with a higher protein content, typically absorbs a bit more liquid than All-Purpose Flour, so swapping out flours may mean a slight adjustment in the amount of liquid needed to reach the desired dough consistency. You can read more about the way these flours stack up side by side in this blog article. Since this recipe is on the larger side, we would recommend allowing it to rise outside of your machine, and then proceeding with shaping and baking in a conventional oven. Mollie@KAF

  10. Carolyn Abel

    I loved all your examples of different breads from recipe. One suggestion: if you do not use all the muffin cups for rolls, etc, add about half inch of water to empty cups. No burn 😄

    Reply
    1. soonergirl5

      Actually, that’s a proven myth. You can add water to the empty muffin cups if you like, but it makes no difference in the end product.

  11. coleen

    good morning,i found this recipe house by thon my internet but will try this weekend.love the idea you live in cape cod . me and my family came to cape about 20 yrs ago and rented a house down from the bay.do they have places for rent?like a small cottage close to oci ean?not to expennsive please as i am a senior citizen. in i denver coloradoi lby by

    Reply
  12. Whitney

    Looks like a great recipe. I make Pull Apart Lemon Loaf which I found on Leite’s website. When I make this recipe I am going to use their method of assembly as I like that each piece will pull apart rather than having folded circles. Roll out dough into a rectangle and cut into about 3″ strips or a little less than the width of the pan. Spread the filling on all but the last strip. Stack the strips and cut into 3″ sections. Turn sideways and place in the rectangular pan. This way there are individual slices. I also put a piece of parchment in the pan to hold in all the goodness.

    Reply
  13. Catharina C

    Hi! Thanks for another inviting challenge. Can’t wait for the weekend to try this recipe. However, potato flour/flakes are not readily available where I live. Can i substitute with tapioca flour?

    Reply
    1. The Baker's Hotline

      We haven’t tried that substitution, Catharina, so we can’t recommend it. Instead, we’d suggest just leaving the small amount of potato flour out. While it does help with moisture and shelf life, you can still make a fantastic batch without it. Mollie@KAF

    1. The Baker's Hotline

      Albert, we don’t have any substitutions to recommend, but it can certainly be omitted. The starch in the potato flour helps to attract and hold liquid, thus increasing the moisture in the baked good and helping to extend the shelf life of your loaf (but let’s face it, this isn’t likely to last long once you get the taste). It’s a nice addition, but as we’ve mentioned, we’ve made many delicious loaves without it too. Mollie@KAF

  14. Juanita

    Hi. If you don’t have potato flour or flakes, what could you use as a substitute? Or is it necessary at all? How much moistness would you lose if you didn’t use the potato?

    Reply
    1. The Baker's Hotline

      It’s hard to say exactly “how much” moistness is lost without potato flour or flakes, but suffice it to say that we’ve made many a delicious batch without the potato flour. Mollie@KAF

  15. Virginia Ichishta

    Can I bake one, freeze the other PRIOR to baking? If yes, thaw before baking or bake from frozen state? At what temp and timing?

    Thank you! anxious to try.

    Reply
    1. The Baker's Hotline

      Hi Virginia, yes we think this could work. Once the dough is mixed you can divide it in half, let one half rise, and proceed with the recipe as written. With the other half, you’ll want to go straight to rolling out the dough and cutting circles. Once the dough is prepared and in the loaf pan, cover it with plastic wrap and freeze for up to 1-2 months. When you’re ready to bake, either let it thaw in the fridge overnight and then rise at room temperature for a few hours until it becomes puffy, or go straight to room temperature. Check out this blog about freezing and baking rolls for an example of how to use this method successfully. Happy baking! Kye@KAF

  16. Jackie McHugh

    All good questions and answers. I may get back to baking bread again as I did when I had no time when my kids were young but loved home made bread. Thanks for stirring up my interest!!
    Jackie

    Reply
  17. gayle

    I just gave this a try. Really nice loaf. Instead of making both loaves the same. I made a quick butter, cinnamon, nutmeg, sugar spread for the second. Both of these were absolutely delicious. The cinnamon bread really turned out pretty and the grandkids loved it.

    Reply
    1. mkc

      Gayle, did you use the same amount of butter in the filling recipe and just sub the spices? I was looking for a suggestion to make this a sweet cinnamon loaf!

    2. The Baker's Hotline

      We’ll let Gayle answer about her technique, but we’ve also included a tip from our bakers on the recipe page itself, which you can see by scrolling to the bottom of the page here. Hope it helps! Mollie@KAF

  18. Katie

    From the pics of the baked loaves, it appears as if you’ve put the butter mixture between each folded circle as well as on the circles then folded. The instructions don’t say this but I like the idea of savory flavor inside & out! Is this correct?

    Reply
    1. The Baker's Hotline

      You could certainly give this a shot, Katie, but we just spread the butter mixture on the circles before folding. For even more flavor, we brushed the tops of the baked loaves with the remaining butter mixture. This also helps to keep the crust soft and a bit shiny. Mollie@KAF

  19. Linda

    When KAF publishes a recipe that requires milk, is it just understood that whole milk is required? Could one substitute 2%, 1%, or skim milk without making other changes to the recipe? I wish you could test all the recipes that call for milk with the range of different kinds of fat content milk. It would really help those of us with dietary restrictiions.

    Reply
    1. The Baker's Hotline

      Thanks for your suggestion, Linda. Unless noted otherwise, we actually use 1% milk in all of our recipes. We’ve found that using any milk (even skim) contributes to browning, and a more tender, finer crumb. Using milk with at least some fat has the added benefits of increased softness, lightness and shelf life. Hope this helps! Mollie@KAF

  20. Afia

    Great recipes!

    There’s no potato flour or flakes available around me. And even though I see it’s optional, What would be a good substitute??

    Reply
    1. The Baker's Hotline

      Afia, we don’t have a substitution to recommend, so we’d just suggest leaving it out if you don’t have access. You’ll still get great results! Mollie@KAF

  21. Jennifer McCarthy

    Hi! I want to try this but would like to use sourdough starter. Can you please give me the sub amounts? Thanks-I didn’t make the eclair last month, but have made January’s pizza buns several times (using sourdough), and the whole family adores them. Thanks!

    Reply
    1. The Baker's Hotline

      Thanks for baking along with us, Jennifer! We haven’t tested a version of this recipe that relies solely on an active sourdough starter for leavening, but for added flavor and a little extra oomph, you could certainly substitute starter for an equal amount (by weight) of flour and liquid called for in the recipe. We’d suggest subbing 8 oz of starter for 4 oz of flour and 4 oz of liquid, as we explain in our blog post entitled “Adding sourdough to a recipe“. And not to worry, that eclair recipe will be right there waiting for you, whenever you feel so inclined. Mollie@KAF

    1. The Baker's Hotline

      Stacey, our product page does a pretty good job of explaining it, so we’ll quote directly from there: “Potato flour, ground from peeled, dried potatoes, is a clever, simple way for bakers to create a moist yeast bread (with excellent shelf life). The starch in potatoes attracts and holds water, and helps to increase the moisture content in baked goods. Potato flour, when combined with all-purpose, bread, or whole wheat flour, makes yeast dough easier to shape and handle.” Mollie@KAF

  22. Patrick Perry

    Absolutely delicious! I don’t understand why – maybe you can/will explain, but there REALLY is a difference between KAF flour and the end product vs. using other brands of flour. In my experience, the difference is dramatic.

    Reply
    1. The Baker's Hotline

      We’re glad to hear you think so, Patrick, and we hope you’ll share a shot of your success with us on social media using #bakealong–we’d love to see! Our flour has some of the strictest standards in the industry to ensure that bakers see excellent results in their baking and can expect consistent results time after time. Plus, our flour isn’t bleached or bromated. We age our flour naturally so that it retains nutrients and flavor often lost during the bleaching process that other companies use to hasten their flour’s readiness for market. We believe it’s the right thing to do, and are proud to deliver you the very best in ingredients. We encourage you to read more about what makes our flour so special here. Happy baking! Mollie@KAF

    2. soonergirl5

      I couldn’t agree more! I’ve just recently started using KAF for all my baked goods and am very impressed with the quality. It costs a little more than other brands but really makes a difference in the final product. No going back for me

  23. Donna Marie

    Hello Mollie, I’d love to try this bread with a sweet filling, such as brown sugar, cinnamon and ground or finely chopped pecans. Any suggestions for how much of these ingredients I’d add to the butter or is there a specific recipe on the site? Can’t wait to try it!

    Reply
    1. The Baker's Hotline

      Hi Donna Marie, we’ve included a tip on the recipe page itself for a sweet version. We suggest that you “use 1/2 cup Baker’s Cinnamon Filling or a mixture of butter and maple sugar instead of the herb filling. Drizzle the top of the baked loaf with confectioners’ sugar glaze if you like.” In terms of amounts, we’d aim for roughly the same–4 ounces of butter, seasoned to your liking. An additional 1/2 cup or so of very finely chopped pecans could also be quite delicious mixed in to your seasoned butter. Mollie@KAF

  24. Fran

    Hi All
    The recipe really looks good, but I have switched to weighing out my ingredients, with much better results. Any chance we can have a recipe with them?
    Thank you!

    Reply
    1. The Baker's Hotline

      We wholeheartedly support weighing your ingredients, Fran–it’s definitely the most accurate form of measurement. If you click through the links to the recipe itself, you’ll see that we offer the option to view the ingredient measurements in volume, ounces or grams. You can even toggle between the three. We hope this helps make for happy and successful baking! Mollie@KAF

  25. Susan Anderson

    How can I make this bread on Saturday and serve it fresh and hot for Sunday dinner after church? At what point could it go in the frig and the process be resumed the next morning? Would love to share it with my family when we eat together on Sundays.

    Reply
    1. The Baker's Hotline

      Hi Susan, you can follow the recipe through step 6, when the dough rounds are covered with filling, folded in half, and placed in the loaf pan. Instead of letting it rise, cover with plastic wrap and put it in the fridge to rest overnight (12-16 hours max.). This may mean you bake the loaf in the morning on Sunday and then reheat to serve, depending on what time the meal is. Either way, we’re sure you will all enjoy the freshly baked loaf! Kye@KAF

  26. Wendy

    Hello PJ,
    Going to make this this morning using the fresh ground soft whole wheat berries that I grind on my GrainMaker. Should I increase the yeast or liquid or cut back on the flour? Fining out using fresh ground flours doesn’t work out the same as store bought in bread recipes. So many bread loafs come out either dry, dense, doesn’t rise like it should, any helpful tips? Now and then get lucky and they turn out great.
    Thanks.

    Reply
    1. The Baker's Hotline

      Wendy, it’s a bit challenging to say how fresh ground flour will perform, as the grind tends to vary so much. Generally speaking, whole wheat flour (which is what you’ll have if you don’t filter out the bran) does absorb more liquid than white flour. The “sharp” edges of the bran in the flour also have a tendency to cut through the gluten strands that you develop during kneading, which is why 100% whole wheat loaves aren’t often as light and fluffy as those made with even some white flour. This loaf is especially light and fluffy by design, so for best results, we’d recommend using your fresh ground flour for just a small portion of the flour called for in this recipe–say 25%. Adding extra liquid (typically 1-2 tsp per cup of flour) and allowing the dough to rest between mixing and kneading may also help. If all goes well, next time around you might try upping the percentage of fresh, whole wheat flour even more. Best of luck and happy baking! Mollie@KAF

  27. NKSL

    If I wanted to make this the day before and then bake before serving, at what point should I park it in the fridge?

    Reply
    1. The Baker's Hotline

      Park it in the fridge right after shaping. Cover the loaf pan with plastic wrap and store it in the fridge for 12-16 hours max. The next day, take it out of the fridge while the oven preheats and then bake as directed in the recipe. Happy baking! Kye@KAF

    2. Karen

      If I put the shaped loaves in the refrigerator over night, do I then need to wait for the 90 minute rise before cookiing them the next day?

    3. PJ Hamel , post author

      Karen, it depends how much the bread has risen in the fridge overnight. If it appears to have puffed up, then I suggest letting it come to room temperature (or close) for about an hour before baking. If it doesn’t seem to have risen, or barely so, then let it come to room temperature and rise, which might indeed take 90 minutes to 2 hours. Enjoy — PJH

  28. Marianne Juhl

    I love your recipes. I am a beginner so I make the bread when I can. With2 in the family it is a lot of bread but I hang in there and enjoy making it any way.

    Reply
    1. The Baker's Hotline

      Lydia, to avoid excessive browning around the edges when baking in glass, it often helps to turn the oven temp down by 25° and bake for additional time. In this case 5-15 minutes should do the trick. Mollie@KAF

  29. Bing R

    Hi

    Loved this recipe. Very simple yet so different from my usual roll or loaf.
    Taste really good

    Thanks for sharing

    Reply
  30. Cecilia freeman

    Substitute for potato flour
    Save the water that you boil potatoes in when you are making mashed potatoes
    Include a few small pieces of potato
    Add 1/4 cup of powdered milk to the warmed potato water
    Use potato water and powdered milk instead of milk
    Potato water can be stored in refrigerator for a couple of days warm in microwave before using
    I have used potato water in bread and rolls for 50 years. Both of my grandmothers used potato water in yeast bread

    Reply
    1. The Baker's Hotline

      Thanks for sharing this tip, Cecilia. We’ve also enjoyed using the leftover water from boiling potatoes and appreciate the reminder that it may work here too! Mollie@KAF

  31. Wendy

    Nice flavor, the end results was on the medium heavy side, at least it wasn’t dried (didn’t have potato flour). Could it have been the flour (fresh grounded soft wheat berries) that was used, or didn’t knead long enough but it was smooth, bite sticker than what your picture showed, still was able to form in a soft ball or unsweetened almond milk? Next time going to make sure to have potato flour on hand. Not sure what went wrong but while it was baking the middle cave in, even thou it was 3/4 full before placing into the oven. Next time going to increase the yeast, a bit more flour and to use potato flour. The butter mixture used cardamon, mix of fresh herbs-thai basil, chives, oregano, thyme.

    Reply
    1. The Baker's Hotline

      Wendy, it’s a good bet that the freshly ground flour was the reason for the “medium heavy” result. We’re making assumptions here, but most fresh ground flour has a slightly coarser texture and is whole wheat (bran and germ included, in addition to the endosperm). It’s not only more absorptive than the white flour this recipe calls for, but the sharp edges of bran can also cut through the gluten strands developed during kneading. Your freshly ground flour would likely make a great substitute for the whole wheat flour called for in other recipes, but for best results with this one, we’d recommend using just a small amount (25%) combined with mostly All-Purpose Flour. This should help to achieve the lighter, fluffier texture we’re going for. To address the second issue, the sinking you describe sounds like it could have been the result of over-proofing. If a yeast dough is left out for too long before baking, the yeast exhausts itself and has no power left for oven spring or even oven maintenance. There are other factors that could be at play here too, but we’d need a little more info to be able to help, and we hope you’ll consider giving our free Baker’s Hotline a call at 855-371-BAKE to chat with one of our bakers directly. Mollie@KAF

  32. Carol

    I am eager to try this recipe, and hope to make it ahead of time for some house guests coming next month. What is the best method to freeze? Before or after baking? Can you provide instructions on thawing and baking after freezing (either before or after baking first). I may try 2 loves – one savory and one sweet.
    Thanks – I love looking at these inspiring recipes

    Reply
    1. The Baker's Hotline

      Hi Carol, we think freezing after baking is a great option because then you can be sure your loaf will rise as it’s supposed to. To do this, simply bake as the recipe describes, cool completely, and then wrap tightly in plastic. Store in the freezer for 1-2 months. To serve, let it thaw in the fridge overnight in the wrapping, and then without the wrapping at room temperature. Cover with foil and reheat for a few minutes in a 350 degree F oven if you’d like to serve it warm.

      To freeze before baking, we’ll share the same instructions offered to a few other commenters: after the dough is fully kneaded, go straight to rolling out the dough and cutting circles from the dough. Once the loaf is prepared in the loaf pan, cover it with plastic wrap and freeze for up to 1-2 months. When you’re ready to bake, either let it thaw in the fridge overnight and then rise at room temperature for a few hours until it becomes puffy, or go straight to room temperature. Check out this blog about freezing and baking rolls for an example of how to use this method successfully. Happy baking! Kye@KAF

  33. Mkayla

    I’ve got my dough rising right now! So excited to try this beautiful bread. I’ve been making my own simple bread for years, but it’s so fun to try something different! I plan on following the bake along challenge from now on 🙂

    Reply
  34. David M

    The filling takes an entire stick of butter!? What’s the consequence of cutting that, say, in half?

    Reply
    1. PJ Hamel , post author

      David, go ahead and cut the butter, if that’s what your diet can afford; we each have to make our own decisions in that regard. The bread will be less flavorful and less moist, but should still be pretty satisfactory. PJH

    1. The Baker's Hotline

      Kris, potato starch and potato flour are two very different ingredients that cannot be substituted for one another. If you can’t find potato flour, you and use potato flakes (usually sold as instant mashed potatoes). Use 1/3 cup in this recipe in place of the potato flour. Happy baking! Kye@KAF

  35. Christine

    Made this recipe just as written. Came out great. The tip on tenting the bread is worth paying attention to. The family loves it. I used cast iron loaf pans, superb.

    Reply
    1. Wanita Gowen

      Hi Christine, I was interested in your comment about cast iron loaf pans. Where did you get them? Not sure I’ve ever seen one. Do you use the same baking temp and timing?

  36. Marianne G

    I have read several comments that state that potato flour/potato flakes are not available in their areas. Maybe I don’t have a correct understanding of what potato flakes are. I thought this was just a box of instant mashed potatoes, that should be available in any grocery store. Have I been using the wrong ingredient?

    Reply
    1. The Baker's Hotline

      No, you’ve got exactly the right idea, Marianne. “Potato flakes,” and instant mashed potatoes are the same thing. You need to use 2x as much of this in recipes that call for potato flour. Stick with your intuition. 🙂 Kye@KAF

  37. Kate

    I made as directed, using the potato flakes. The loaves did not rise as much as I would have thought. The funny looking rolls made from the scraps were lighter, and my family preferred those.

    Reply
    1. The Baker's Hotline

      This loaf isn’t a huge riser, but it sure does taste good! The texture should still be quite light and tender. We’re glad your family enjoyed the rolls, Kate. Kye@KAF

  38. Stuart van dorn

    Baked this for a party yesterday. Was slightly pressed for time so par-baked it for 20 minutes and finished it off in the host’s oven. Herb mix was minced fresh parsley, chives, roasted garlic, oregano and just a pinch of crushed rosemary with sea salt, butter and olive oil mix. Too bad I can’t post a photo and yep, tasted great. Tempted to try this method with cinnamon sugar and then make French toast!

    Reply
    1. Lis

      Stuart, I made a cinnamon sugar version. I added 1/2 cup sugar and a tablespoon cinnamon to the butter for filling. Turned out great. Lis

  39. Lorraine

    I love my Pullman loaf pan. What about cutting dough into rectangles (lots quicker, less work, no scraps) and sandwiching these in the large size Pullman? Do you think the recipe would have to be increased/doubled? Thank you.

    Reply
    1. PJ Hamel , post author

      Lorraine, since the recipe fits a 12″ x 4″ x 2 1/2″ tea loaf pan, I suspect it would fit, as is, into your large Pullman just fine. Enjoy! PJH

  40. Brianna

    We have an egg allergy in our family, so the dough wouldn’t work for us. Would this technique work with a different bread dough that does not have egg?

    Reply
    1. PJ Hamel , post author

      Most any bread dough will work, Brianna; one that’s enriched with milk and/or butter or oil will be closest to the original. But if you want to stick with this one, try replacing the 2 eggs with 3 tablespoons vegetable oil and 1/4 cup water. Good luck — PJH

  41. FRANKIE C,

    THIS IS A, GREAT AND MOST DELICIOUS!!!!!!! BREAD,TO SAY THE LEAST! THANK YOU!!
    MASTER CHEF FRANKIE C,! P.S. I’AM GOING TO USE THIS WONDERFUL CREATION IN MY RESTAURANT IN COSTA,RICA ! RIGHT ON THE BEACH OF MANUEL ANTONIO!! RIGHT IN FRONT OF THE BEAUTIFUL PACIFIC OCEAN!! CHOW!! GRAZIE! MIA ,AMOR!! YOUR FRIEND! CHEF FRANKIE C,

    Reply
  42. Wanita Gowen

    I am going to join the baking challenge this month. I bake with a group monthly and also make all our bread at home. This recipe looks awesome. One loaf will be more than enough for the two of us so I will gift the other one. Who doesn’t like home made bread??!!!

    Reply
    1. PJ Hamel , post author

      That’s absolutely right, Wanita — even those eating gluten-free enjoy a warm loaf of homemade bread, and this one’s a winner. Enjoy — PJH

  43. Jane Tamplen

    Made this today – used the bread maker for the dough, and it worked very well. Family loved it with dinner. Ate 1/2 of a loaf, saved the rest for dinner tomorrow night, and froze the other whole loaf. I look forward to trying some of the other variations later. Well done, y’all!

    Reply
    1. PJ Hamel , post author

      Thanks for checking in, Jane — glad to hear the dough did well in your bread maker, and that you enjoyed the final product! PJH

  44. John Liptak

    I haven’t baked this yet but had the idea that this would be a great way to make garlic bread. Any suggestions on how much more minced garlic to use or should I use garlic powder?

    Reply
    1. PJ Hamel , post author

      John, use as much garlic as you like — to taste. If it were me, I’d totally load it up. Stat with a couple of minced cloves, see if it’s strong enough for you, then add more if you like. Enjoy — PJH

  45. Edie

    Made this yesterday and it was delicious. Is there a way to incorporate sourdough starter in this recipe? I too hate waste and always look for a new way to use that starter!

    Reply
  46. Nancy Mock

    I loved how silky soft this dough was! I get nervous kneading such sticky doughs but it really didn’t take too long for this dough to become smooth and to form a ball. I experimented with arranging the folded circles in a round springform pan, with a round biscuit cutter in the center to make a hole. The bread took a little longer to bake but the presentation was really nice. Thanks as always for this challenge… I look forward to the BakeAlong every month!

    Reply
    1. The Baker's Hotline

      What a creative way to shape the dough, Nancy! Thanks for sharing this idea with us. We love it! Kye@KAF

  47. Lis

    Made this today and it was incredibly easy. I made one loaf with salt, basil, oregano, garlic and the butter. Then I added 1/2 cup of sugar and about a tablespoon of good cinnamon to the balance of the butter for the second loaf. I would make this again.

    Reply
  48. Lis

    By the way I just posted my baking adventure on my blog – tomatothymes.blogspot.com with a link to the King Arthur March Challenge.
    Lis

    Reply
    1. PJ Hamel , post author

      Nice, Lis! Thanks so much for sharing #Bakealong in your blog. That cinnamon loaf (what was left of it!) looks truly divine… PJH

  49. Ricardo Neves Gonzalez- Petropolis RJ - Brazil

    It’s always a good sound when we heard news like this marvelous post P.J. bring to us talking about new bread and new possibilities involving bread variations. We can see the amazing repercussion with the number and extense of comments here. This is what we need from KAF staff of bakers. I have sent recently a contribution of one amazing 🍞 of my own creation with sweet dough using pumpkin puree…hope this bread could have an accurate eyeview from you. My objective is always contribute to spread some regionally food to be used at new breads mixing technics from this blog and master bakers around the world. For me will always be a pleasure participate of this amazing blog as i ever done.

    Reply
    1. The Baker's Hotline

      If you freeze the baked bread, Brenda, you can simply move it from the freezer to the oven to warm, no need to thaw first. A full loaf will take longer to warm all the way through than a partial loaf or rolls, and it may best wrapped or tented in foil until it’s fully warmed through. Then uncover your loaf and allow it to crisp a bit around the edges before serving. Mollie@KAF

    1. The Baker's Hotline

      You sure can, MsD, just know that you sacrifice a bit of tenderness and browning. You can also use a soy, rice or nut milk if you’re looking to avoid lactose. Mollie@KAF

  50. Lora

    I am making the cloverleaf version. It says to use half the butter mixture. the other half? Serve with the rolls?

    Reply
    1. The Baker's Hotline

      Lora, the directions for all the alternate shaping methods assume that you’re using half your dough for a loaf and half for the alternate shaping method (like cloverleaf rolls), which is why you’d only melt half the filling. If you choose to make the full batch into rolls, you’ll have twice as many and will want to melt and use all of the filling. Hope that helps to clarify! Mollie@KAF

  51. Tiena

    Made this recipe this afternoon to go with a pot of soup. Used my tea loaf pan and it turned out beautifully, tasted really good too! Definitely will make this one again. Thanks for another great recipe.

    Reply
  52. Sara

    This is definitely beautiful. I thought it was a bit too buttery, although the kids devoured it. I did have to extend the baking time a bit to get some nice brown on top. I used some cayenne and black peppers in the filling to give it some kick, and that was yummy. I might try it with a different soft dough next time, one with just a bit less butter in the dough to get more of a “yeast bread” texture and less of a flake. I also think it would be fun to use mozzarella and make it a pizza loaf. All that said, thank you! This is a really cool technique that made a beautiful and fun dinner loaf.

    Reply
    1. PJ Hamel , post author

      Sara, glad you’re thinking of ways to tweak this recipe to your own tastes — that’s what we hope for, that our recipes will be a jumping-off place for creativity and experimentation. Enjoy! PJH

  53. Belinda

    sorry if someone asked this already, but can the dough be frozen? My daughter just had a baby and I was thinking I’d make this up as cloverleaf rolls and freeze the dough so they could prepare them fresh as needed.

    Reply
    1. The Baker's Hotline

      To freeze this loaf (or rolls) before baking, start by mixing the dough as listed in the recipe. After the dough is fully kneaded, go straight to rolling out the dough and cutting circles from the dough. Once the loaf is prepared in the loaf pan, cover it with plastic wrap and freeze for up to 1-2 months. When you’re ready to bake, either let it thaw in the fridge overnight and then rise at room temperature for a few hours until it becomes puffy, or go straight to room temperature. Bake as directed in the recipe. Irene@KAF

  54. Jen

    What will happen if I don;t have time to rise the second time? Can I just bake it without the second rise? Also It did not seem to rise the 1st time either 🙁

    Reply
    1. The Baker's Hotline

      Jen, the bread will be notably more dense and heavy if you skip the second rise. We encourage you to put the bread in the fridge for an overnight rise if you don’t have time to let it rest and then bake it now. As for why the dough didn’t rise much the first time, there’s a number of reasons why this could have happened. Check out this article about called “My bread didn’t rise,” for ideas about how to troubleshoot your dough. You can always call the Baker’s Hotline for further assistance, too! Kye@KAF

  55. Lyn C

    Had to share this. Last weekend with the snow storm on its way, I decided that it would be a good time to make this recipe. The only thing I didn’t have were the potato flakes. My husband offered so off he went to the grocery store. He got to the right aisle but was having trouble finding instant mashed potatoes and seeing a stocker asked for help. The stocker quickly pointed them out but was looking a little oddly at my husband. Hesitantly he said “what gives with these potatoes, we don’t sell too many boxes of these and you’re the third guy who’s asked for them this afternoon!” With a burst of laughter, my husband replied, “oh it’s the bakealong that’s going on, a whole lot of folks are making the same recipe that calls for these.” Lots of happy faces in my neighborhood on the snow day I think. But if that many asked for it in just one grocery store, how many loaves of bread must have been in the works in all the places that King Arthur reaches. Boggles the mind.
    Cheers and good eating.

    Reply
  56. Lis

    Making a second batch per request of family. They love this bread- sugar cinnamon version and the herb version that I posted about earlier. Lis

    Reply
  57. Kitsia

    How long should the dough take to “form a ball”? I never felt like mine reached that point, but I was afraid to add more flour since today’s a very cold and dry day. What happens if you over- or under-mix?

    Reply
    1. MaryJane Robbins

      Hi there,
      If you’re mixing in a machine, the dough should come together in about 2-3 minutes on low speed. It should be smooth and a little tacky to the touch, but not gluey. You also don’t want dry bits of flour in the bottom of the bowl either, that means you need more water. If the dough is under kneaded, you’ll get a short loaf with a coarse texture. If it’s over kneaded, the gluten strands will be ruined and the bread dough will be very pale and won’t rise well.
      Hope this helps. ~ MJ

  58. Richard

    Excellent recipe. Made one loaf with the herb butter. Came out perfect. Made the other loaf with chocolate and caramel spreads, and I added an egg white wash and sprinkled w/caster sugar. Came out gorgeous on top, though the chocolate/caramel sort of melted and sank down to the bottom. Still delicious, though!

    Reply
  59. Sunita

    Hi, Is it necessary to add potato flour or instant potato flakes.
    I am residing in Doha, Qatar. We don’t get it in our grocery store.

    Reply
    1. PJ Hamel , post author

      Sunita, feel free to leave that ingredient out — it provides more moisture and enhances texture, but isn’t necessary. Enjoy — PJH

  60. Brenda Bell

    Finally got a chance to try this out. Unfortunately the butter/herb flavor didn’t make it more than an inch into the loaf (OTOH, I had most of the filling left over, so I suspect I wasn’t generous enough with it). Next time round, I think I’m going to add a touch of rosemary and coarsely-ground black pepper (I left out the caraway/fennel and cayenne because of our own taste preferences). I suspect I might have also done better to have stacked buttered/filled half-circles than folded circles…

    Reply
    1. PJ Hamel , post author

      Brenda, glad you can see some adjustments to make for next time. Definitely slather the filling onto the dough rounds; you should use it all up. I think your next loaf will be more to your liking — PJH

  61. Am I Legal?

    This unusual bread looks and taste exceptional. We couldn’t get enough of it. The flavor accelerated with each passing day. It only lasted three days for two adults and two toddlers. Great recipe!

    Reply
  62. Don Wiley

    Followed recipe as given. Used stand mixer and some hand kneading, which is part of the pleasure. Wife wants more garlic in the filling next time. Froze one baked loaf and thawed it two days later. Really nice toasted and add a smear of tomato sauce and some cheese.

    Reply
    1. The Baker's Hotline

      Sher, we don’t recommend trying to convert a yeasted recipe like this to gluten-free, as it tends to be much more complicated than a simple substitution. For our gluten-free bakers, we’ve included a tip for adapting one of our designed-to-be gluten-free yeast dough recipes and pairing it with the same herbed butter. See variation #4 above for more details! Mollie@KAF

    2. Susan Reid

      Hi, Sher. This one is a challenge: no gluten-free bread dough is going to have enough structure to shape, fill, and place in the loaf pan, but you might try this. Make our Gluten-Free Sandwich Breadrecipe. Grease the loaf pan, and stand it up on its short end. Use a muffin scoop to plop some of the dough into the pan, then sprinkle some of the herb loaf’s filling over it. Plop in another scoop of dough and repeat (you’ll have to gradually tilt the pan to a 45° angle to keep it from running out on the counter). This is the closest I can think of to reproduce the same effect as the herb loaf in a gluten-free version. Susan

  63. Cheryl

    Are any of your recipes tested at altitude? I live in Denver at 5000 feet and would love to make this recipe but don’t know how to adjust.

    Reply
    1. Susan Reid

      Hi, Cheryl. We haven’t tested this particular recipe at altitude, but our altitude chart is a good place to start. Use 1/2 teaspoon less yeast, increase the water, and bake the dough in a metal pan at 375°F instead of 350°F. Let us know how it goes! Susan

  64. Elaine

    OMG…this bread is amazing! I used fresh herbs – garlic, oregano, basil, rosemary , thyme and of course the butter. I bought the tea loaf pan especially for this bread and it turned out beautiful, baking the bread an extra 5 minutes.
    This was my first pull apart bread I am very pleased! Thank you so much for great, easy to follow recipe.

    Reply

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