Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, pound cake-shaped fluffy butter-top bread. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Pound Cake-Shaped Fluffy Butter-Top Bread is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Pound Cake-Shaped Fluffy Butter-Top Bread is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have pound cake-shaped fluffy butter-top bread using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pound Cake-Shaped Fluffy Butter-Top Bread:
- Get Strong flour (use Super King if possible)
- Take Sourdough starter
- Prepare Margarine (or salted butter)
- Make ready adjustable Milk
- Make ready Sugar
- Prepare enough for 2 7 mm x 4 cm pans Salted butter to coat before baking
Room temperature butter creams and whips easily. This is important because the butter will incorporate air during creaming/whipping which is essential for a. Pound cake requires exactly one pound each of flour, sugar, butter, and eggs. The recipe for pound cake was included in the very first American cookbook, American Cookery, published in In a large mixing bowl, use a hand mixer to cream butter until light and fluffy.
Steps to make Pound Cake-Shaped Fluffy Butter-Top Bread:
- Add the flour and sugar to a large bowl. Add the sourdough starter and 140 ml of milk. Mix and knead. Once it's mixed together, add the remaining milk as needed.
- Knead for about 5 minutes, spreading out and tapping on the palm of your hand. Add the margarine in about 4 parts and continue to mix and knead until smooth.
- Let rise until the dough becomes 2.5 to 3 cm, then divide the dough in half. Make each piece round and let sit for 20 minutes. Use your hands to stretch the dough until just smaller than the pound cake pan, then roll up from the edges.
- Place the dough in the pans that have been coated in shortening and let rise a second time until double in size. In this and the previous step, be careful not to let it dry out.
- Use a razor to cut the dough and place the butter in the slits. Place in the 220°C preheated oven (together with the baking pan) and cook for about 13 minutes and it's complete!
- Using the strongest bread flour, a small size, high baking temperature, and short baking time, you get this nice and soft fluffy bread. A texture just like the professional brands!
This vanilla pound cake is classic in all the best ways. It has a buttery, soft crumb and a decadent glaze, an it's just begging for some fresh berries and whipped cream on top. Slather with butter, toast in a skillet, and top with a scoop of vanilla ice cream, drizzle with chocolate or warmed Nutella. The name "pound cake" comes from the traditional American pound cake recipe which called for Top as desired. Though it's delicious now, it's also great with a light dusting of powdered sugar Another great way to eat pound cake is with your morning coffee or eaten with ice cream and.
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