Buttery Soft Bread

Ingredients

• 4 cups All‑purpose flour (sifted)
• 2 teaspoons Active dry yeast (dissolved in warm milk)
• 2 tablespoons Granulated sugar
• 1 teaspoon Salt
• 1 cup Whole milk (warm (about 110°F / 43°C))
• 4 tablespoons Unsalted butter, softened (cut into small cubes for folding)
• 1 large Egg (beaten, for egg wash)

Instructions

1. Activate Yeast

   In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let sit for 5‑7 minutes until frothy.

   Time: PT7M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together the sifted flour and salt.

   Time: PT2M

3. Combine Wet and Dry

   Make a well in the flour mixture, pour in the frothy yeast mixture, and stir with a wooden spoon until a shaggy dough forms.

   Time: PT3M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for about 8‑10 minutes until smooth, elastic, and slightly tacky.

   Time: PT10M

5. Fold in the Butter

   Flatten the dough into a rectangle, place the softened butter cubes on one half, then fold the other half over the butter and gently knead until the butter is fully incorporated and the dough is smooth again.

   Time: PT5M

6. First Rise

   Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel, and let rise in a warm spot until doubled in size, about 45‑60 minutes.

   Time: PT55M

7. Shape the Loaf

   Punch down the risen dough, shape it into a loaf, and place it into a greased 9×5‑inch loaf pan.

   Time: PT5M

8. Second Rise

   Cover the pan loosely with plastic wrap and let the dough rise again until it reaches about 1‑1.5 cm below the rim of the pan, roughly 30‑35 minutes.

   Time: PT35M

9. Egg Wash

   Brush the top of the loaf with the beaten egg for a glossy, golden crust.

   Time: PT2M

10. Bake

    Bake in a pre‑heated oven at 375°F (190°C) for 30‑35 minutes, or until the top is deep golden and the loaf sounds hollow when tapped on the bottom.

    Time: PT35M

    Temperature: 375°F

11. Cool

    Remove the loaf from the pan onto a wire rack and let cool for at least 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (use 3½ cups)
• Instead of Active dry yeast: Instant yeast (use 1½ tsp)
• Instead of Granulated sugar: Honey (use 1½ tbsp)
• Instead of Whole milk: Plant‑based milk (unsweetened)
• Instead of Unsalted butter, softened: Margarine, Olive oil (use 2 tbsp)
• Instead of Egg: Milk (for glaze)

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough whisk
• Measuring cups and spoons
• Bench scraper or spatula
• Loaf pan (9×5 inch)
• Oven
• Pastry brush (optional)

Critical Steps — Do Not Skip

• Folding the softened butter into the dough without melting it.
• Ensuring the dough reaches proper gluten development during kneading.
• Allowing both rises to fully double the dough size.

Chef Tips from the Video

• For an extra flaky texture, fold the butter in twice: roll the dough into a rectangle, spread butter, fold, roll again, and fold a second time.
• A splash of milk in the egg wash adds a richer sheen.
• Store the loaf in a linen tea towel rather than plastic to keep the crust crisp.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keeps 4‑5 days.

Freezer: Slice, wrap each piece in foil, then place in a freezer bag; lasts up to 2 months.

Room temperature: Best consumed within 2 days if kept in a bread box.

Make-Ahead Tips

• Bake the loaf a day ahead and re‑heat slices in a toaster or oven.
• Freeze the unbaked shaped loaf; bake directly from frozen, adding 5‑7 minutes to the baking time.