SWEET AND BUTTERY LOAF

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Sweet and Buttery Loaf image

This buttery vanilla-scented bread loaf makes an excellent addition to any brunch-or turn it into French toast for double the luxury.

Provided by Donna Hay

Categories     HarperCollins     Bread     Butter     Vanilla     Bake

Yield 8 servings

Number Of Ingredients 9

1 teaspoon dry yeast
1/4 cup (60ml) warm water
2 2/3 cups (400g) plain (all-purpose) flour, plus more for dusting
175g (about 12 1/3 tablespoons) unsalted butter, chopped; plus 25g (about 1 3/4 tablespoons), melted; and more to serve
1/3 cup (75g) caster (superfine) sugar
2 egg yolks
1/2 cup (125ml) buttermilk
1 teaspoon vanilla extract
1/2 teaspoon table salt

Steps:

  • Place the yeast, water and 1 tablespoon of the flour in a small bowl. Mix to combine and set aside.
  • Place the chopped butter and sugar in the bowl of an electric mixer and beat on low speed until combined.
  • Increase the speed to medium and beat for 8 minutes or until pale and creamy.
  • Scrape down the sides of the bowl and add the egg yolks. Beat until well combined.
  • Reduce the speed to low and gradually add the buttermilk, vanilla, salt, the remaining flour and the yeast mixture and beat until combined.
  • Scrape down the sides of the bowl. Beat for a further 8-10 minutes or until the dough is smooth.
  • Turn the dough out onto a lightly floured surface and, kneading gently, bring together.
  • Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm place for 2-3 hours or until the dough has doubled in size.
  • Brush a 10cm x 20cm (2-liter/2-quart-capacity) loaf tin with half the melted butter. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal pieces and shape into rounds. Arrange in the prepared tin, cover with plastic wrap and set aside in a warm place for 1-2 hours or until doubled in size.
  • Preheat oven to 180°C (350°F). Using kitchen scissors, snip lengthways down the center of the dough in the tin to create 8 portions. Brush the dough with the remaining butter and bake for 30-35 minutes or until golden. Pull the loaf apart and spread with extra butter to serve.

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