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making white bread with butter rolled into it

post #1 of 15
Thread Starter 
ok so in this introduction to a recipe the author says that her dad used to take the dough before forming into the pan and flatten it out, dot it with butter and then roll it up

i assume this was after the first knead, rest and punch down period but before the final rest in the pan before baking?

the recipe is like this: one quarter of the flour and salt mixture is added to the yeast and sugar water for an hour to make the sponge

meanwhile some butter is blended into the remaining flour/salt

then all is kneaded together and left to rise another hour

dough is then punched down, kenaded and shaped into two oblong balls, placed in the pans and left to rise another hour as the opven heats

so in her recipe she doesn't explain her fathers technique of "forming the loaf by rolling the dough into a rectangle, dotting it with butter, then rolling it up like a jelly roll, the result was pillowy folds that could be pulled apart"

how do u think this should be done?
post #2 of 15
It would seem that you have answered your own question.
post #3 of 15
Thread Starter 
lol... ok... so this is done after the initial rest after the initial kneading, it is done after the punching down and re kneading right beofre the dough is to be put into the pans for the second rising???
post #4 of 15
Sounds like a plan to me.;)
post #5 of 15
If you want to see this being done Juila Child does it on one of her DVDs!!
check youtube
post #6 of 15
Thread Starter 
nice. i will check it out
post #7 of 15
Jeeze, don't overcomplicate. It's just a jelly roll made with bread dough and butter. Make cinnamon bread, but omit the cinnamon and raisins. Don't forget to allow some extra proofing time before going into the oven, to partially make up for thrashing the bread during loaf formation. Also, bake at a lower temp for a longer time than you would otherwise -- partly to coax some more spring and partly to keep the crust soft.

If you really want bread and butter bread, try monkey bread.

BDL
post #8 of 15
Thread Starter 
hello everyone

does anyone have a particular white bread recipe they like?

i would like one that has butter in it as the oil.
post #9 of 15
I'm a bit confused about "re kneading". Typically dough only needs to be kneaded once. In this case the process of forming the risen dough into a rectangle would be enough to degas the dough, which is what punching it down is supposed to do.
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
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"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #10 of 15
Thread Starter 
after first rise it is punched down to be formed into the loaf.

so it is just formed (or in this case rolled with butter) and then put to rise?

with no second kneading?

thanks for the clarification!
post #11 of 15
Correct. There is no reason to knead the dough again, assuming the gluten was well developed during the initial kneading.
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #12 of 15
Thread Starter 
i will. this is a sweet bread correct?

i really just want a good white bread that has butter layers in it, like folds that can be then pulled apart or just torn apart for nice little sandwiches, or cheese or soups and stews...


whats white bread recipe would you use?

i will try monkey bread though.
post #13 of 15
I didn't realize that the definition of "monkey bread" has changed to mean a sort of cinnamon bread. When I was a kid, and my mom would hire Katherine to cater "important" parties. Katherine would make a monkey bread that was pretty much all butter. Years later, when I was doing catering and serious barbecue, I did my best to clone her recipe.

My impression is that the butter version is the original, and the cinnamon a variant which has overtaken in popularity; that the basic style is originally eastern European, rather than American; and that its introduction to America was more national than regional, done through women's magazines.

Anyway, my "monkey bread" didn't mean the cinnamon pull-apart, but the very buttery pull-apart. Better than brioche.

Seriously rich and delicious,
BDL
post #14 of 15
Thread Starter 
got a recipe? it looks like the sweet bread has usurped the style of bread that u describe in a google search...
post #15 of 15
I'll start a separate thread for it, so it doesn't get lost in this one.

BDL
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