½cupbutter (divided: half for dough, half for dipping) - 114 gr
3cupsunbleached all-purpose flour - 360 gr
2teaspoonsbread machine or instant yeast - 6 gr
Dump all ingredients into the bread machine in the order listed. Select the DOUGH cycle and start.
Check the dough at least twice during the mixing and kneading phase by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, the dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
At the end of the dough cycle, remove the dough to a floured surface. (It should be doubled in size. If not leave it in the machine until it doubles.) Roll or press until about 3/4 inch thick. No need to get the ruler. Preciseness is unimportant at this point.
Slice dough into approximately 1-inch diamonds or squares. I do not roll the dough into balls. It's part of the tradition. In fact, I use a pizza cutter.
Melt 1/4 cup butter. Dip each piece in butter and layer rather haphazardly but evenly into a greased or nonstick bundt pan. Cover and let rise until double.
Bake at 375˚F for 30 minutes or until golden brown and/or temperature registers 190˚F. Cover with foil after 10 minutes to keep the top from over-browning. If not as brown as you would like, remove the foil for the last few minutes. This burns easily on top, so watch carefully.
Turn out onto a serving plate. Serve uncut and let people pull off what they want.
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.