French cuisine
Medium

Puff Pastry Butter Bread Loaf

Puff Pastry Butter Bread Loaf
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Who can resist the buttery sweetness and flakiness of this puff bread? This sweet bread is soft made with butter and thousands of layers in it. There's something about the smell of this freshly baked bread loaf and its wonderful flavor that brings joy to the atmosphere in the home. Watch more delicious videos from 大琼 Qiong Cooking on her YouTube channel.
Recipe
PRE TIME: 1 hr 25 min
COOKING TIME: 25 min
TOTAL TIME: 1 hr 50 min
4 SERVING
Ingredients:
  • - Dough -
  • 80 g Cake Flour
  • 240 g Bread Flour
  • 1 Egg
  • 5 g Instant Yeast
  • 3 g Salt
  • 50 g Sugar
  • 150 g Milk, cold
  • 30 g Unsalted Butter
  • - Butter layer -
  • 120 g Unsalted Butter
  • - Others -
  • Bread flour
  • Whole egg liquid
Directions:
Step 1
Step 1
1
In a large bowl, combine cake flour, bread flour, egg, instant yeast, salt, and sugar. Whisk together cold milk and fit the bowl with the dough hook attachment. Beat on medium-low speed until combined, about 2 minutes.
Step 2
Step 2
2
Add unsalted butter mixture to flour mixture. Beat on medium speed until dough is smooth, about 10 minutes. (Pull up a section of dough, and stretch as thin as possible. If dough is see-through but does not rip, your dough is complete. If it rips, continue beating until dough can be stretched.)
Step 3
Step 3
3
Cover the dough with plastic wrap; keep the dough in freezer for 30 minutes.
Step 4
Step 4
4
For the butter piece: cut the butter into 1/4" thick pieces. With a flat parchment paper, layer the pieces into 6x8-inch (15x20-cm) block. Cover and wrap it up tightly. With a rolling pin, flatten the butter into one whole piece. Then, put it in the refrigerator for no more than 30 minutes.
Step 5
Step 5
5
Transfer dough to a work surface; roll into a 10- x 14-inch rectangle on a lightly bread-floured surface. Place the butter piece in the center and fold it into thirds (like a letter). Turn 90 degrees, and roll into a 10- x 30-inch rectangle. Do a closed gate fold. Then, put it in the refrigerator for 20 minutes.
Step 6
Step 6
6
Repeat 1 more time with closed gate fold.
Step 6-2
Step 6-2
7
Then, roll into a 6- x 13-inch rectangle. Cover the dough with plastic wrap; keep the dough in freezer for 20 minutes.
Step 7
Step 7
8
Transfer dough to a work surface; cut the dough lengthwise into 4 equal portions.
Step 7-2
Step 7-2
9
Line two strips cut side up into the loaf pan. Place the dough into a nonstick pan of 8.9"x4.4"x2.2"/22.8x11.3x5.8-cm in size. Repeat for another loaf.
Step 8
Step 8
10
Cover the pans with plastic wrap; allow both doughs to rise for about 2.5 hour at 84°F/28-29°C. Gently brush the proof dough with egg wash.
Step 9
Step 9
11
Preheat the oven to 340°F/170°C and bake the bread for about 25 minutes. If you don’t use convection oven, you can bake at 340°F/170°C first 22 minutes, then increase to 400°F/200°C and bake for 5 minutes. Brush the bread with melted butter. Allow the bread to cool for about 10 minutes.
Step 10
Step 10
12
Enjoy!