Soft and Fluffy Butter Loaf
How to make a super soft and fluffy Creamy Butter Loaf.
Here's what you'll need:
1 cup milk (250ml)
2 tbsps brown sugar (25g)
1 egg
2 tsp instant yeast (6g)
3 cups all purpose flour (375g) or bread flour
1 tsp salt (5g)
1/4 cup unsalted butter (55g)
FILLING:
1/2 cup unsalted butter (110g)
1/2 cup icing sugar (60g)
1/4 tsp salt (1g)
1 egg beaten
1 cup powdered milk (128g)
1 tablespoon cornstarch (7g)
1 tsp vanilla extract (5ml)
EGGWASH:
1 egg
2 tbsp milk
Some almond slivers for toppings
1. In a mixing bowl, mix together milk, egg, sugar and yeast.
2. Add flour and salt. Mix until the dough forms.
3. Add softened butter and mix until butter is fully absorbed.
4.Transfer to a lightly floured counter. Knead, slap and fold until smooth and elastic.
5. Smooth into a ball and coat with oil.
6. Cover for 1 hour or until doubled in size.
7. Make the filling. Mix together softened butter, icing sugar and salt until light and fluffy.
8. Gradually add 1 beaten egg, mixing every after addition.
9. Then add, powdered mik, cornstarch and vanilla extract.
10. Mix until well incorporated. Set aside.
11. Then deflate the proofed dough by punching the air out.
12. Divide into 3 equal portions. Approx 250 grams each.
13. Smooth each dough into a ball. Bench rest for 10 minutes with cover.
14. Roll out each dough ball into a rectangular shape.
15. Spread 1/3 portion of the prepared filling. Roll into a log.
16. Pinch and seal the edges. And do the rest to make three logs.
17. Braid and pinch the ends. Place in a grease 10x4x4 glass dish or any loaf pan you have.
18. Cover for 30-40 minutes. Brush with eggwash. Top with almond slivers.
19. Bake in a preheated oven at 170°C/350°F for 30-35 minutes.
20. Serve and enjoy!
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22. Please tell me from which country you're watching from so I can say hi to you and answer your questions about the recipe :)
Food for the soul:
John 5:24 Very truly I tell you, whoever hears my word and believes him who sent me has eternal life and will not be judged but has crossed over from death to life.
TO GOD BE ALL THE GLORY!
#savoreasy
#bread
#butter
Almond Flour Banana Bread | fool-proof, gluten-free recipe
RECIPE:
Almond Flour Banana Bread is gluten-free, with the perfect texture! This Paleo-friendly quick bread is naturally sweetened with maple syrup, and is high in protein, to help keep you feeling full and satisfied. It makes a healthy breakfast or snack!
Vegan recipe:
0:00 Intro
0:28 Preheat the oven
0:32 Almond Flour Banana Bread ingredients
1:01 Blanched almond flour vs. Almond meal
1:51 Mixed batter
1:57 Preparing the loaf pan
2:19 How long to bake banana bread
2:29 Finished banana bread in the pan
2:37 How to store it
2:45 How to freeze it
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This cake is so flavourful soft and moist | Marble Peanut Butter Loaf Cake | Egg and Eggless
Marble Peanut Butter Loaf Cake – I received a few request on peanut butter cake. I think if this cake just stand alone without any frosting, it would be very fragrant. I added some chocolate flavour to it so that will make it marble. It’s so delicious, moist and full of flavours. If you’re a peanut butter person, you’ll love this cake. What you think about this cake? If there are any requests let me know in the comment box down below. Enjoy!
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Egg Version:
Eggless Version:
Ingredients:
• Peanut Butter Loaf Cake (Egg Version)
240g [1 cup] whole milk
15g [1 tbsp] white vinegar
120g [½ cup] peanut butter
60g [¼ cup] oil
180g [¾ cup + 2 tbsp] fine sugar
1 tsp vanilla extract
3 eggs
240g [2 cups] self raising flour
¼ tsp baking soda
1 tsp cinnamon powder
15g [1 tbsp] whole milk, hot
2 tsp instant coffee (optional)
25g [2 tbsp] dark chocolate
• Peanut Butter Loaf Cake (Eggless Version)
240g [1 cup] whole milk
15g [1 tbsp] white vinegar
120g [½ cup] peanut butter
60g [¼ cup] oil
180g [¾ cup + 2 tbsp] fine sugar
1 tsp vanilla extract
180g [¾ cup] plain yogurt
240g [2 cups] self raising flour
1 tsp baking soda
1 tsp cinnamon powder
15g [1 tbsp] whole milk, hot
2 tsp instant coffee (optional)
25g [2 tbsp] dark chocolate
Ingredients:
• Peanut Butter Loaf Cake (Egg Version)
1. In a glass, add in milk and vinegar. Mix until well combined. Let it rest for at least 5 minutes before use.
2. In a large mixing bowl, add peanut butter and oil. Mix until combined and creamy.
3. Add in sugar and vanilla extract. Mix vigorously until well combined.
4. Add in the eggs, add in one at a time. Mix until combined.
5. Sift in the dry ingredients in 3 batches: flour, baking soda and cinnamon powder.
6. Add in the milk vinegar mixture in 3 batches, alternate with the sifted dry ingredients.
7. Fold in until combined, do not over mix.
8. Transfer slightly less than half of the batter into another bowl.
9. Prepare the chocolate mixture. In a small bowl, add in hot milk and instant coffee (coffee is optional). Mix until the well combined. Add the coffee mixture into the chocolate. Microwave about 30 seconds to melt the chocolate. Once the chocolate in melting stage, mix until well combined and no lumps.
10. Add the chocolate mixture into the small portion of batter, mix until combined.
11. Scoop one batter each, alternately.
12. Bake in preheated oven at 175°C/350°F for 45-50 minutes or until the inserted skewer comes out clean.
13. Let it cool. The cake is ready to serve.
• Peanut Butter Loaf Cake (Eggless Version)
1. In a glass, add in milk and vinegar. Mix until well combined. Let it rest for at least 5 minutes before use.
2. In a large mixing bowl, add peanut butter and oil. Mix until combined and creamy.
3. Add in sugar, yogurt and vanilla extract. Mix vigorously until well combined.
4. Sift in the dry ingredients in 3 batches: flour, baking soda and cinnamon powder.
5. Add in the milk vinegar mixture in 3 batches, alternate with the sifted dry ingredients.
6. Fold in until combined, do not over mix.
7. Transfer slightly less than half of the batter into another bowl.
8. Prepare the chocolate mixture. In a small bowl, add in hot milk and instant coffee (coffee is optional). Mix until the well combined. Add the coffee mixture into the chocolate. Microwave about 30 seconds to melt the chocolate. Once the chocolate in melting stage, mix until well combined and no lumps.
9. Add the chocolate mixture into the small portion of batter, mix until combined.
10. Scoop one batter each, alternately.
11. Bake in preheated oven at 175°C/350°F for 45-50 minutes or until the inserted skewer comes out clean.
12. Let it cool. The cake is ready to serve.
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Almond tea loaf | how to bake homemade almond cake | دودھ کی ملائ سے بنا مزیدار بادام کا کیک
Recipe
Egg ???? 3
White butter 200 gm
Plain flour 1 1/2 cup
Baking powder 1 1/2
Almonds 1 cup
Almonds 1 teaspoon
Caster Sugar 1 cup
#homemaderecipe #easyrecipe #saimakasmartkitchen #almondcake #almondcakerecipe #cakerecipe #buttercakerecipe #buttercake #cake