Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a larg mixer bowl, combine 1 1/2 cups flour, yeast, sugar, and salt. | 2. To a saucepan, add the buttermilk, water and butter. Warm over low heat until warm (120-130 degrees F). (Butter does not need to melt). | 3. Add warm liquid over flour mixture. Blend at low speed until moistened; beat for 3 minutes at medium speed. By hand, stir in 1 - 1 1/2 cups of the remaining flour to form a sticky dough. | 4. Remove dough from mixer bowl to a floured surface. Knead adding 1/2 - 1 cup of flour until dough is smooth, pliable and no longer sticky (about 5 minutes). | 5. Place dough in a lightly greased bowl; cover. Let rise in a warm place (such as a bowl over warm water) until light and doubled in size; about 1 hour. | 6. FILLING: Combine ingredients in a small saucepan over low heat; stirring constantly until butter is melted. Set aside. | 7. Once dough has doubled in size, punch it down. | 8. Knead several times to remove air bubbles. | 9. For one large loaf: roll or pat dough into a 16 x 18-inch rectangle. Spread filling (at room temperature) evenly over dough, leaving a 1-inch edge on all sides. | 10. Roll up tightly starting at long edge, jelly-roll style. Pinch edges and sides of dough to seal. | 11. For 2 small loaves: cut dough in half and follow remaining directions (except for the size of rectangle) as for the large loaf. | 12. Place loaves (or single loaf) seam side down on greased cookie sheet(s). Cover and let rise in a warm place until doubled in size. | 13. Bake in a preheated 350 degree F. for 40 - 50 minutes or until golden brown. Immediately remove from oven. | 14. If desired brush loaves with melted butter after baking; sprinkle with parsley. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	4 - 4 1/2	cups	divided	0.0	0.0	0.0	0.0
active yeast	2	packages		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
salt	1	teaspoon		-	-	-	-
buttermilk	1	cup		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
butter	1/4	cup		171.0	7.857	5.343	14.4
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.