~from Savoring Time in the Kitchen
Makes 1 - 2 loafs (10-20 servings), depending on whether you make 1/2 or whole recipe
Half recipe is in parentheses.
1 (1/2) cup milk
1/4 (1/8) cup butter
3 (1-1/2) tablespoons sugar
2 (1) teaspoons salt
2 (1) large eggs
2 (1) teaspoon instant yeast (or active dry yeast)
4 (2) cups all purpose Flour
2 (1) tablespoons potato flour or 1/3 (3-1/2 tablespoons) cup instant potato flakes, optional, for increased moistness
Extra flour as needed *
Filling (Add whatever herbs and spices you like - quantities are adjustable as well)
8 tablespoons (4 tablespoons) unsalted butter, softened
1/2 (1/4) teaspoon salt
1 (1/2) teaspoon chopped, dried garlic scapes or chopped chives (I used dried garlic shoots from Penzeys)
1 (1/2) clove garlic, minced
1/2 (1/4) teaspoon minced shallots (I use dried shallots from Penzeys)
1/4 (1/8) teaspoon red pepper flakes
1 (1/2) teaspoon dried basil, crushed
1 (1/2) teaspoon dried oregano, crushed
Combine the milk, butter, sugar, and salt in a small saucepan and stir, over medium heat, until the butter melts. Allow to cool until lukewarm.
Place the lukewarm milk mixture into a mixing bowl. Add the eggs, yeast, flour and the potato flour. Mix together until a shaggy dough is formed. Knead the dough with your hands or a stand mixer until smooth. You may use a bread machine set on the dough cycle also, which is what I used. The dough should form a somewhat sticky ball. *(During warm or humid climate, you may need to add an extra 1/8 to 1/4 flour to the dough.)
Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk. (If you are using a bread machine dough cycle this will rise will occur in the machine).
While the dough is rising, mix together the filling ingredients in a small bowl and set aside.
When the dough has risen, divide it in half (only if using a whole recipe). Flatten dough on a lightly floured surface and roll or pat it into a circle about 12" wide and 1/4" thick. With a round cutter, cut 3 1/2" to 4" circles. Pat together remaining dough and use to cut or pat into circles also. You will have about 10-11 circles for one loaf.
Spread the herb filling on half of each circle, then fold the circle in half. Place the folded side down in a lightly greased 8 1/2" x 4 1/2" loaf pan and repeat with the remaining circles. Repeat with second ball of dough if making a whole recipe.
Cover the pan(s) with plastic wrap sprayed with nonstick spray on the side touching the dough. Let the dough rise for about 90 minutes until it has filled the pan about 3/4 full. Preheat the oven to 350°F about 20 minutes before the dough has finished rising.
Uncover and bake for 25 to 30 minutes until golden brown on top.
Remove the bread from the oven; brush it with additional melted butter, if desired. Allow to cool for 5 minutes and then turn out of the pan and serve warm. Leftovers may be kept wrapped and refrigerated for several days or frozen for a month. Rewarm gently in the oven for 10 minutes.
Adapted from Butterflake Herb Loaf from King Arthur Flour