Butterflake Herb Loaf, King Arthur Flour Bakealong for June

This week, a new recipe was released in the King Arthur Flour Bakealong so I made it. This recipe makes a kind of pull-apart bread in which the pieces are stuffed. I made a savory loaf with butter herb filling, and a sweet loaf with cinnamon sugar butterscotch filling. 

The King Arthur blog suggested a couple of modifications of the original recipe. One was to use the tangzhong technique for increased bread softness. You cook part of the milk and flour into a slurry before adding the other ingredients (butter, salt, sugar, yeast) and adding the flour. I did that, but I was confused by the next step and accidentally poured the rest of the milk into the four cups of flour first. Then I realized what I should have done and poured most of the milk out again. It seemed okay, but the instructions could have been clearer (specifically, after doing the tangzhong step, the note should have said to continue with step 1 of the original recipe).

Secondly, the original recipe called for cutting biscuit rounds of dough and stuffing each of them with filling before placing in the loaf pan like a monkey-bread. The revised recipe makes rectangles of dough that are stuffed and then cut into little square "sandwiches". I didn't get my dough quite long enough before stuffing, so I only had six sandwiches instead of seven, and that didn't quite fill up the loaf pan. It was fine, but the last sandwich sagged a bit while cooking, so the loaf isn't as pretty as it might have been.

Overall, both loaves are delicious. We at most of the sweet one for breakfast today. I'm not sure I enjoyed the process enough to make this again.