Ingredients
Units Scale
- 8 ounces (1 cup) warm water
- 2 tablespoons white sugar
- 2 teaspoons active dry yeast
- 2 tablespoons unsalted butter (softened)
- 1 cup (8 oz) milk *see notes
- 2 1/2 teaspoons table salt
- 5 1/2 - 6 1/2 cups bread flour (1 lb 9 oz - 2 lbs 3 oz)
For Topping:
- 8 tablespoons butter (melted)
- 1/4 cup finely chopped fresh parsley (or 4 teaspoons dried parsley)
- 2 Tablespoons fresh oregano (or 1 teaspoon dried oregano)
- 4 cloves garlic (minced)
- 2 teaspoons kosher salt
Instructions
- Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle water with sugar and yeast. Stir and let stand 5-10 minutes until foamy.
- Mix in butter, milk, salt and 3 cups flour. Stir in additional flour gradually. Add enough flour until dough is smooth. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clear the sides. It will be soft, elastic and slightly sticky. (This dough can also be kneaded by hand. It will take closer to 10 minutes to achieve a smooth dough.)
- Divide dough into 2 equal portions.
- In a small bowl, combine the butter, parsley, oregano and minced garlic. Set aside.
- Cut dough into 1-in. pieces. I use a metal bench scraper for this. Dip each piece into the butter mixture. Layer the buttery pieces into 2 – greased 8-in. x 4-in. loaf pans. Cover loaves and let rise until doubled, about 1 hour.
- Meanwhile, 15 minutes before the full rise, preheat the oven to 350 degrees.
- Bake at 350° for 30 minutes or until golden brown. Sprinkle with kosher salt.
Notes
I used 2% milk.
- Prep Time: 40 minutes
- Rest Time: 1 hour
- Cook Time: 30 minutes
- Category: Bread
- Method: Bake
