Herb Butter Bread

Ingredients

• 2 packages active yeast dry
• 0.3 cup bread flour divided
• 6 cups bread flour divided
• 0.8 cup butter divided softened
• 1  eggs lightly beaten
• 2 cloves garlic halved
• 2  green onions cut into 2-inch pieces
• 1 cup tightly parsley fresh packed
• 0.3 teaspoon pepper freshly ground
• 2.5 teaspoons salt divided
• 2 tablespoons sugar 
• 1 teaspoon water 
• 2 cups milk whole

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• knife
• hand mixer

Directions

1. Combine 2 cups flour, sugar, 2 teaspoons salt, and yeast; stir.
2. Combine milk and 1/4 cup butter in a saucepan; heat until butter melts, stirring occasionally. Cool to 120 to 13
3. Add liquid mixture to flour mixture, beating at low speed of an electric mixer. Beat 2 minutes at medium speed. Stir in enough of the remaining 4 cups flour to make a soft dough.
4. Sprinkle 1/4 cup flour over work surface. Turn dough out; knead until smooth and elastic (about 10 minutes).
5. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled.
6. Position knife blade in food processor bowl, and add parsley, onions, and garlic. Process 20 seconds.
7. Add remaining 1/2 cup butter, remaining 1/2 teaspoon salt, and pepper; process 15 seconds.
8. Punch dough down; divide in half.
9. Sprinkle 1 tablespoon flour over work surface.
10. Roll 1 portion into a 16- x 10-inch rectangle.
11. Spread half of parsley mixture over dough, leaving a 1-inch border.
12. Roll up dough, starting at long side. Pinch seam and ends to seal. Repeat procedure.
13. Place loaves, seam side down, on a greased baking sheet. Make 1/4-inch-deep slits in each loaf. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled.
14. Combine egg and water; brush over loaves.
15. Bake at 375 for 30 minutes or until loaves sound hollow when tapped.