There’s nothing quite so tasty as homemade bread!
The scent of fresh bread baking in the kitchen has got to be one of my all time favorite smells. It’s so warm and inviting and hints at the flavor to come.
This butter bread gets its name from a generous amount of melted butter in the dough. This enriches each bite with a tender texture and rounded flavor.
In this recipe you get 2 loaves which is handy because you might need to have seconds or thirds of this tasty bread! The way this bread is made it turns out with a very tender texture inside and great crust on the outside. This makes it wonderful for toasting to have with butter, but also for sandwiches, too. It’s not unlike brioche in some ways, but there’s no egg in this recipe and it also takes a lot less time to make than brioche.
Unlike some yeasted dough recipes you don’t wake the yeast up with sugar and warm liquid before adding it to the other ingredients. Instead you start with room temperature milk and throw in the yeast, sugar, salt, and flour with it and then let it rise for 60-90 minutes.
Once its gone through the first rise (preferably in a warm place) then you can divide it into 2 halves and roll into loaf shapes. Or if you want to make a decorative top to your loaves you can roll each half into 8 balls and place them into a loaf pan. Then let the dough go through the second rise.
Once the loaves have baked allow them to cool completely before slicing into them and enjoying with the toppings or spread of your choice. But, honestly this bread is so good it’s a delight to have just with some butter!
Makes 2 loaves
3h 30m prep time
32m cook time
- 2 cups whole milk, room temperature
- 5 1/2 cups all-purpose flour, divided, plus extra for flouring
- 2 tablespoons granulated sugar
- 1 (.25 oz) packet instant yeast
- 2 teaspoons salt
- 7 tablespoons unsalted butter, room temperature
- Combine milk, flour, sugar, yeast, and salt in food processor or stand mixer with dough attachment. Mix until dough forms. Add remaining 1/2 cup flour if dough is too wet.
- Slowly add in butter while mixing. Knead for 4 minutes. Place in large bowl in warm place for 60-90 minutes or until dough is doubled in size.
- Flour work surface. Divide dough into halves. Roll into large ball for single loaf or 8 balls for each half to make rolls.
- Place dough in greased loaf pans. Cover and allow to rise in warm place for 60-90 minutes.
- Preheat oven to 375˚F. Bake uncovered for 27-32 minutes or until golden brown on top.
- Loaves should sound hollow when removed from pans and tapped on bottom. Allow to cool completely before slicing and serving.
Recipe adapted from King Arthur Flour.