I find it ironical that Ghanaian style butter read is actually made with no butter but when made well can be so soft and just so delicious. Traditionally this bread has a flat top but mine doesn't, if you wish to go for it then use a bread pan with a cover or place anything heat resistant on the bread during the second proof and when baking also. This is quite a soft bread with an even softer crust so be really gentle when taking it out of the pan. When measuring the flour for this recipe, rather than dipping the measuring cup into the flour, scoop the flour into the cup and shake off any excess.
Recipe Yields 2 medium loaves
4 cups hard/all purpose flour
1 small nutmeg, grated
1/4 cup granulated sugar
1 1/2 teaspoons coarse sea salt*
1 1/2 cup water
2 1/4 teaspoon instant yeast
1/3 cup Margarine
2 tablespoons milk powder
Use less if your salt is fine
Combine sugar, salt with water and stir until everything dissolves and set aside.
Combine the flour, yeast, milk powder and nutmeg. Add the water mixture and mix until a dough forms. Pour bread dough unto a neat work surface and knead for 7 mins by hand or 5 if you're using an electric mixer..
Add the Margarine and knead bread for about 8 mins y hand and 5 minutes if you're using a mixer. To know if the dough is well kneaded, tear a small portion and stretch it out gently ( a little tear is okay) until the dough is transparent and hold it by a window, if you can see the light through it then the bread is perfect. However if the dough continues to tear whilst stretching then continue kneading and try again until it can stretch with little to no tear.The dough should be tacky but not sticky and should have a shiny look. Cover with a cling film and set aside in a warm place until it doubles in size, about an hr.
Punch dough down and pour on a clean work surface. Divide dough into 2 equal parts. To shape, flatten the dough into the shape of a square and then tightly roll in the shape of a cigar. Place dough into bread pans and cover loosely with a cling film or kitchen towel and set aside until almost doubled in size. Whilst the dough is proofing, preheat the oven to 170C.
Bake bread in preheated oven for 30 to 32 mins. Tent bread with foil if it's s browning too quickly. Place baked bread on a cooling rack and allow bread to cool down completely before slicing.