Rouge Butter Bread - Recipelink.com

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Every cook wants to expand beyond the same old baked chicken and fried fish recipes. Yet many are afraid to even try to experiment for fear of culinary failure. In this exhilarating cookbook, Fearless Chef Andy Husbands teams with Boston Globe writer Joe Yonan to take you on a wild ride to the edge of American cuisine. Husbands and Yonan help you make over your cooking style by introducing the best and boldest flavors from all over the world, making even ordinary staples such as meat loaf and

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The Fearless Chef: Innovative Recipes from the Edge of American Cuisine

Authors: Andy Husbands, Joe Yonan

Date: August 2004

ISBN: 159337092X

Publisher: Adams Media Corporation

Paperback

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Rouge Butter Bread
Recipe from: The Fearless Chef
by Andy Husbands, Joe Yonan
Cookbook Heaven at Recipelink.com

This rich bread somewhat like a quick brioche, gets its flavor from butter and buttermilk. It has become our staple bread at Rouge, where we toast it and serve it with the Barbecued Shrimp with Hominy appetizer, and for French toast. Of course, it also makes a superb sandwich bread.

Makes 2 medium loaves

2 teaspoons active dry yeast
2 tablespoons warm water, about 110 degrees F
4 tablespoons granulated sugar, divided
1/3 cup butter
2 cups buttermilk
5 1/4 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon canola oil
Shortening, for greasing
2 tablespoons chilled butter

In the large bowl of an electric mixer, combine the yeast, water, and 1 tablespoon of the sugar. Let sit until the yeast bubbles, about 5 minutes.
Meanwhile, in a small saucepan over low heat, melt the 1/3 cup butter along with the remaining sugar, stirring occasionally to dissolve the sugar. Remove from heat.
Add the buttermilk and butter- sugar mixture to the yeast, and mix on low speed until thoroughly combined. Add the flour and salt; mix on low speed until fully incorporated. Switch to a dough hook, and beat until the mixture forms a ball and pulls away from the sides of the bowl. Increase speed to medium and beat for 5 minutes, or transfer to a lightly floured work surface and knead by hand until the dough is elastic, 8 to 10 minutes.
Put the canola oil in a large bowl. Transfer the dough to the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, 1 to 2 hours.
Grease two 9x5x3-inch loaf pans with the shortening. Punch down the dough and divide in half; roll each half into a cylinder about 8½ inches long. Transfer to the prepared pans and let rest for 30 minutes.
Preheat oven to 350 degrees F.
Make a 1/2-inch-deep lengthwise slash down the center of each loaf, and tuck 1 tablespoon of the cold butter in each slash. Bake until golden brown, about 30 minutes. Remove1 from pan and let cool on a wire raci for at least 30 minutes before slicing.

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