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