Bakealong Butterflake Herb Loaf

Back in August of last year, King Arthur flour started A fun challenge every month called the bakealong challenge. Each month is a new recipe that they invite everyone to bake along with them. When I started this blog I vowed to follow along every month.

This month’s recipe is a delicious butterflake herb loaf. Anytime you layer bread and butter, I’m always on board. I know yeast breads can seem intimidating, but as long as you follow the dir cations, don’t stray from the basics of the recipe it’s pretty easy.

I’m including the recipe as it is on the website, but with my own notes in bold.

One of my favorite things about the recipes and the King Arthur Flour website is that all their recipes can be changed from volume to weight (in ounces or grams) with a quick press of a button above the ingredients. I always prefer weight over volume so this keeps me coming back to their recipes.

8 ounces milk
2 ounces butter
1 1/4 ounces sugar
2 teaspoons salt
2 large eggs
2 teaspoons instant yeast or active dry yeast
17 to 18 ounces King Arthur Unbleached All-Purpose Flour
3/4 ounce potato flour or instant potato flakes, optional, for increased moistness 
4 ounces unsalted butter, softened
1/2 teaspoon salt
1 teaspoon grated onion or chopped chives
1 clove garlic, minced
1/2 teaspoon caraway seeds or chopped fennel seed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried oregano, crushed
1/8 to 1/4 teaspoon cayenne pepper, to taste
*See “tips,” below.

The filling in this recipe is a great place to tweak the taste to your liking. As long as the amount of butter stays the same, you can change the herbs and spice all you want. Like I learned I don’t like caraway seeds. Also next time I make this I want more garlic and to add thyme as well. Maybe you want it spicier with red pepper flakes. Or sweeter spices like cinnamon and nutmeg. Have fun with this part.


  1. Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm. I warmed everything up until most but not all of the butter was melted, which allowed the mixture to cool quicker.IMG_0247
  2. Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough. Knead the dough — using your hands, a stand mixer, or your bread machine set on the dough cycle — until it’s smooth. The dough will remain somewhat sticky, but should definitely form a ball. During the summer, or in a warm/humid climate, you’ll probably find you have to add the remaining 1/4 cup flour.
  3. 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. I cheat and put this on my stove with the oven on, but not too close to the vent, or it will get too hot.
  4. While the dough is rising, place the filling ingredients in a bowl and mix to combine. See note above about changing the flavoring of the filling.IMG_0249
  5. After the dough has risen, deflate it and divide it in half. Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll/pat it into a 12″ circle about 1/4″ thick. Cut 3 1/2″ to 4″ circles with a cutter, large canning jar lid, or English muffin ring; you should have about 10 circles. Make sure the dough is thin! You get more circles which means more layers. I also cheated and re-rolled my scraps. 

  6. Spread the butter-herb filling on half of each circle, fold in half, and place fold-side down in a lightly greased 8 1/2″ x 4 1/2″ loaf pan. Repeat with the remaining half of the dough, filling another 8 1/2″ x 4 1/2″ bread pan. Or place all of the circles in a 12″ x 4″ x 2 1/2″ tea loaf pan. Shape any scraps into small rolls; or butter them, and pile them into the wells of a muffin tin. They won’t look pretty, but they’ll taste just fine. Divide out the butter before spreading so you know it’s divided evenly.IMG_0253
  7. Cover the pan(s) with greased plastic and let the dough rise for about 90 minutes, until it’s puffy and starting to fill the pan. Towards the end of the rising time, preheat the oven to 350°F.IMG_0254
  8. Uncover the loaves, and bake them for 25 to 30 minutes. Bread baked in a ceramic pan will take 5 to 7 minutes longer to bake than in a metal one. Tent the loaves with foil if they look like they’re browning too quickly.
  9. Remove the bread from the oven; brush it with additional melted butter, if desired. Turn the loaves out of the pan, and serve warm. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.

    Processed with VSCO
    Finished and ready to inhale