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Butterflake Loaf

Butterflake Loaf

This month’s King Arthur #Bakealong Challenge is Butterflake Loaf. This was a prior challenge before I started participating. They changed it up and included two fillings that were not part of the prior challenge. 

The first is a pizza loaf. The directions recommended using slices of mozzarella to prevent the cheese from falling out, but after making this, I believe shredded cheese would be better. The key with this loaf is to keep the fillings light. Too much and the dough will not cook correctly. I ended up having to put the pizza loaf in for extra time due to this issue, but once fully cooked, it was good. 

Next time I will try the original herb recipe for the savory loaf. It sounded yummy and I believe the fillings will bake better into the layers of the bread. 

The second was a sweet option, the butterscotch loaf. This one cooked perfectly as the filling is much lighter. I used melted butter to spread onto the dough, sprinkled cinnamon sugar over the butter then sprinkled the butterscotch chips on top. This one was super yummy, definitely worth making again. 

Butterflake Loaf Recipe

Butterflake Loaf

Butterflake Loaf

Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 30 minutes
Additional Time: 3 hours
Total Time: 4 hours 10 minutes

Butterflake Loaf King Arthur Flour #Bakealong Challenge with two options: Pizza loaf and Butterscotch loaf. Versatile dough for both dinner and dessert.



  • 1 cup milk
  • 1/4 cup butter, melted
  • 3 tbsp. sugar
  • 2 tsp. salt
  • 2 large eggs
  • 2 tsp. instant yeast or active dry yeast
  • 4 1/4 cups all-purpose Flour
  • 1/3 cup instant potato flakes, optional, for increased moistness

Pizza filling

  • 12-14 slices, pepperoni
  • 1/2 cup pizza sauce
  • 1/4 cup mozzarella cheese, shredded

Butterscotch filling

  • 1/4 cup butter, softened
  • 1/4 cup cinnamon-sugar
  • 1/3 cup butterscotch chips

Herb Filling

  • 8 tablespoons (1/2 cup) unsalted butter, softened
  • 1/2 teaspoon salt
  • 1 teaspoon grated onion or chopped chives
  • 1 clove garlic, minced
  • 1/2 teaspoon caraway seeds or chopped fennel seed
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon dried oregano, crushed
  • 1/8 to 1/4 teaspoon cayenne pepper, to taste



  1. Begin by measuring out the flour and milk you’ll be using in the recipe. Take 3 tablespoons of the measured flour and 1/2 cup of the milk, and put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it thickens and forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour, milk, and other dough ingredients.
  2. Mix to form a shaggy dough. Knead the dough — using your hands, a stand mixer, or your bread machine set on the dough cycle — until it's smooth. The dough will remain somewhat sticky, but should definitely form a ball.
  3. Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk. Once it's doubled, divide the dough in half for two loaves.


  1. While the dough is rising, prepare the pizza ingredients.
  2. Brush the dough with pizza sauce, then layer it with sliced pepperoni and shredded mozzarella.
  3. Fold the dough over on itself lengthwise; you’ll have a log about 2″ wide by 21″ long.
  4. Cut the log into 3″ pieces. If any of the filling falls out, just stuff it back in
  5. Nestle the dough “sandwiches” side by side, open ends up, in a lightly greased 8 1/2″ x 4 1/2″ loaf pan.
  6. Cover the pan with lightly greased plastic wrap while you prepare your next loaf.


  1. Smear the second piece of dough with melted butter and sprinkle it heavily with cinnamon-sugar. Scatter about 1/3 cup butterscotch chips lengthwise along half the dough.
  2. Fold it over on itself, cut 3″ pieces and place them in a lightly greased 8 1/2″ x 4 1/2″ loaf pan. If any sugar or chips escape during the cutting process, scrape them up and sprinkle them atop the loaf. Cover the pan.


  1. Let both loaves rise for about 90 minutes, or until they’re noticeably puffy. Neither will crown above the rim of the pan; that’s fine.
  2. About 20 minutes before the loaves will be ready to bake, preheat your oven to 350°F.
  3. Bake the loaves for 30 to 35 minutes, tenting them with foil after about 20 minutes to prevent over-browning. A digital thermometer inserted into the bread portion of a fully baked loaf should read between 185°F and 190°F.
  4. Turn both loaves out of the pan onto a rack within a couple of minutes of taking them out of the oven; loosen the edges with a table knife first. The sweet loaf can tend to stick due to melted sugar; but if you get it out of the pan soon enough, no harm done.

Herb filling

  1. Spread the butter-herb filling on the dough, fold in half, and place fold-side cut into pieces and place cut side up in a lightly greased 8 1/2" x 4 1/2" loaf pan.


Both the dough and the shaped loaves can be slow risers, especially in the winter. Let the dough rise in the bowl until it's noticeably puffy, albeit not necessarily doubled in size. Once the loaves are in the pans, let them rise until they reach about 3/4 of the way up the pan. This could take as long as 2 hours or so if your house is on the cool side.

Original recipe King Arthur Flour

Alternatives and this month's bakeoff King Arthur Flour

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 808Total Fat: 40gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 155mgSodium: 1429mgCarbohydrates: 95gFiber: 5gSugar: 20gProtein: 17g

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Butterflake Loaf
Butterflake Loaf

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