Homemade Butter Bread
Easy, delicious and tasty butter sandwich bread. Makes about 2 smaller loaves or one larger.
Ingredients
- 2 ¼ teaspoons Dry Yeast 1 package
- 1 ½ cups Lukewarm Milk 355ml
- 2 tablespoon Sugar 25g
- 3/4-1 tablespoon Kosher Salt 12g-17g
- 3 tablespoons Unsalted Butter 43g, melted, more for greasing a baking loaf pan and on top of the bread.
- 2 Large Organic Egg
- 1 Egg Yolk
- 5 cups All-purpose Flour 625 grams, a bit more if needed for kneading, etc.
Instructions
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In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Wait for a minute or two then add the remaining warm milk, the sugar, and the butter. Lastly, add the eggs and egg yolk.
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While measuring and sifting the 5 cups flour add salt as well, then combine it with the wet ingredients.
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Using paddle attachment mix it all together until smooth, about 2 to 3 minutes. Switch to hook attachment and knead on low speed, add more flour only if necessary until dough is stiff and slightly sticky, about 10 minutes or so.
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Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm area like turned off the oven or microwave until doubled in size, about 1 hour. Read notes for tips.
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When the dough has doubled in size, turn it out onto the floured surface and knead for about 3 to 5 minutes. Return to greased bowl, cover and let rise again for 30 more minutes.
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Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
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Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
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Butter two 9x5 loaf pans. You may make it in a circular pan as well if you do not have a loaf pan.
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Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 375 degrees and bake for an additional 35-40 minutes, or until loaves sound hollow when tapped, the top should be brown. Remove loaves from pans and let cool on wire racks. Cover the bread with the clean cotton towel.
Recipe Notes
Do not cut the bread while still piping hot because it can cause the density. Wait for at least 30 minutes.
For a fluffy loaf, punch down the dough after this first rise and knead it again. Not only does the extra kneading and the second rise produce stronger gluten, but it also distributes the yeast and its gases evenly throughout the dough in smaller pockets. The end result is a loaf with a lighter, finer crumb.
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