When I was growing up my ultimate breakfasts or a snack was butter and honey spread on a slice of freshly baked bread, which looked much like this Homemade Butter Bread.
It is rather a sweet memory of weekends that I would spend at my grandma’s house. Especially in the wintertime.
I can still smell the freshly baked bread or biscuits. She would pull out of the old-fashioned wood-burning oven just in time for our breakfast
The aroma of warmth, happiness, and comfort is still very much alive in me. Now that I have my own kids I cannot help but have a smile on my face when they inhale the aroma of freshly baked butter loaf.
I look at those happy faces and have happy thoughts going through my head. Yes! The cycle continues, and now I am making those memories for my kids.
They will grow up just like me and the warm pleasant smell of homemade butter bread will remind them of their childhood, too.
We absolutely love making quick sandwiches or spreading it on warm baked goodies in the morning for their breakfast before school. It almost hugs your belly with every bite.
Without further ado let’s make yummy butter bread together, shall we?!
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OTHER RECIPES YOU MIGHT LIKE:
GLUTEN-FREE PEANUT BUTTER CHOCOLATE BREAD
KETO BREAD- EASY AND DELICIOUS LOW CARB BREAD
SPIRAL TWIST BREAD ROLLS
NO-KNEAD HOMEMADE BREAD
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
- 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.
- While measuring and sifting the 5 cups flour add salt as well, then combine it with the wet ingredients.
- 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.
- Grease a large bowl with butter and turn the dough out into the bowl. Flip over the dough so the 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.
- When the dough has doubled in size, turn it out onto the floured surface and knead for about 3 to 5 minutes. Return to a greased bowl, cover, and let rise again for 30 more minutes.
- 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.
- Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Butter two 9×5 loaf pans. You may make it in a circular pan as well if you do not have a loaf pan.
- 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 a clean cotton towel.
Notes
Do not cut the bread while still piping hot because it can cause 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.
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
-
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.
-
While measuring and sifting the 5 cups flour add salt as well, then combine it with the wet ingredients.
-
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.
-
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.
-
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.
-
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.
-
Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
-
Butter two 9×5 loaf pans. You may make it in a circular pan as well if you do not have a loaf pan.
-
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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