#ExtraordinaryBread – Butterflake Herb Loaf

Another recipe done and another tasty loaf (actually two loaves) of bread. For the complete recipe, see the King Arthur Baking Company recipe. This is a recipe I have made before. This time, I made a few adjustments.

Instead of regular milk, I used 1/4 cup Baker’s Special Dry Milk, mixed with 1 cup warm water.
For the flour, I used 1 cup wheat flour, 1 cup unbleached bread flour and the rest (by weight) was all purpose flour.
The recipe calls for splitting the dough into two balls, rolling out the dough and cutting out ten circles for each loaf of bread. Instead of rolling out the dough, I manipulated the dough into discs with my hands. I also like numbers that are easily divided in half, so I did 16 circles for each loaf of bread.
The recipe lists numerous herbs for the filling. Herbes De Provence has nearly the same herbs and I had a jar in my cupboard that I need to use up.
I spread the herb-butter mix over the disc, folded in half and spread on one of the outer sides to help the bread pull apart easier.
Two pans ready to rise.
Ready for baking.

As expected, since I had made this recipe before, these loaves tasted great!

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