Our split top butter loaf recipe will allow you to make the most delicious deli sandwiches, grilled sandwiches and more! Plus, any leftovers make great French toast!
Helpful sandwich building tips:
- Place meats, cheeses, and other sturdy items on the bottom.
- Place lettuces, sprouts, or fresh herbs on top.
- Shake it up with a variety of textures - raw onions, cream cheese and even potato chips can create interesting textures.
Try these sandwich ideas:
- Tender turkey with cream cheese and fresh sprouts!
- Grilled sandwich with thin slices of mozzarella, store-bought pesto sauce and thinly sliced marinated artichoke hearts.
Split Top Butter Loaf
1, 1lb. Loaf, 8-12 Servings
1 1/3 Cup Water, Warm
1 Packet Yeast
1 Bag Wild About Bread™ Mix
2 oz. Butter, Melted
1 Large Egg
Preheat oven to 425° about one hour before you are ready to bake.
Prepare meatloaf/bread-loaf style pan, 8 ½ ”x 4 ½ ”x 2½”, greasing with vegetable oil or pan release spray, coating bottom and sides of pan up to the top edge of pan.
Pour warm water into PrepPal™, add yeast packet and whisk well until yeast is dispersed.
Add 1 bag of Wild About Bread™ mix, cover and shake PrepPal™ vigorously for 30 seconds to mix well, turning PrepPal™ over, back and forth, and horizontally, until all flour is incorporated.
Open lid and using a rubber spatula, scrape down top of lid, sides and bottom of PrepPal™. Press any unincorporated flour into the dough with a spatula.
Close lid and snap two of the five snaps. Set PrepPal™ in a warm area until dough has doubled in size, approximately 2 to 3 hours. Open PrepPal™ once during the proofing time, scraping down sides again, re-close two snaps and place back in a warm area.
Scrape dough into prepared pan. Spread dough evenly, edge to edge, using well oiled spatula. Smooth top, then run spatula length-wise down entire middle of loaf creating a ½”deep crevice. Trace the crevice with a sharp knife to create only a ½” split in the dough.
Cover pan with kitchen towel and place in warm spot until dough has almost doubled in size, approximately 1 to 2 hours.
Open crevice previously cut if proofing has obscured crevice, again using a sharp knife if needed, but cutting no deeper then ½” into the dough. Carefully fill crevice end to end with melted butter.
Whisk together egg and 1 tablespoon of water until foamy. Brush over loaf.
Bake on center rack of oven for 24 to 29 minutes, rotating pan once during baking time. Bread is fully baked when bottom of loaf, when tilted gently out of the pan, reveals a rich golden brown bottom. Take caution, using oven mitts when checking to see if bottom crust is the correct color. Top should be a nice golden brown.
Cool on a wire rack 10 to 15 minutes before slicing. When slicing, turn loaf on to the side for better looking slices.