GHANA BUTTER BREAD

Ghana Butter Bread image

Provided by Elaine Bovender

Time 2h20m

Number Of Ingredients 8

3 c bread flour (or you can use all purpose)
1/4 c sugar
1/4 c butter, very soft
1 tsp salt
1/8 tsp ground nutmeg
1/2 tsp butter flavoring
3/4 c warm water (108 -110 degrees)
2 tsp active dry yeast

Steps:

1. Add dry ingredients to a large bowl making sure to keep the yeast away from the salt. Make a well in the center and add butter, butter flavoring, and about half of the water. Using your hands, mix dough and add more water a little at a time (you may not need all of the water). Knead dough until soft and elastic and all flour is absorbed (usually about 10 minutes or so). Cover the bowl and let dough rest in a warm place for about 10 minutes.
2. Butter and flour two loaf pans. Remove dough from bowl and cut in half. Roll out the dough with a rolling pin to about the size of the pan. Fold in half and roll out again until about the size of the pan. Roll up from the long end and press seam down and fold over the ends. Place in the loaf pans seam side down. Cover with plastic wrap and a light weight towel and put in a warm place. (I turn a heating pad to high and place a trivet down on it and put the loaf pans on the trivet), Let rise for 1 to 2 hours or until dough reaches the top of the pans.
3. Preheat oven to 350 degrees. When temperature is reached, place loaf pans in the oven and reduce heat to 325 degrees. Bake for 15 to 20 minutes or until golden.
4. Brush tops with melted butter and remove from pans to let cool. Best served warm with butter.