Easy Pan-Fried Butter Bread

Ingredients

• 1 cup Warm Water (200 ml, around 110°F (43°C))
• 1 tablespoon Active Dry Yeast (≈10 g, proofed in water)
• 4 teaspoons Sugar (Granulated)
• 1/3 cup Vegetable Oil (≈60 ml, neutral flavor)
• 1 cup Warm Milk (200 ml, about 110°F (43°C))
• 1/2 teaspoon Salt (Fine sea salt)
• 5 cups All‑Purpose Flour (≈600 g, sifted)
• 100 grams Unsalted Butter (Softened, room temperature, divided into 8 equal pieces)
• 30-50 grams Extra Flour (for dusting) (Used only if dough sticks to hands)

Instructions

1. Activate Yeast

   Combine 1 cup warm water, 1 tbsp yeast, 4 tsp sugar and 1/3 cup vegetable oil in the mixing bowl. Stir until dissolved, then cover and let sit for 10 minutes.

   Time: PT10M

2. Add Milk and Salt

   Stir 1 cup warm milk with 1/2 tsp salt, then pour into the yeast mixture and mix well.

   Time: PT5M

3. Incorporate Flour

   Sift 5 cups flour over the bowl and stir with the spoon until a shaggy dough forms.

   Time: PT5M

4. Knead Lightly

   Turn the dough onto a lightly floured surface and knead briefly until smooth. If the dough sticks, sprinkle an additional 30‑50 g flour gradually.

   Time: PT5M

5. First Rise

   Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for at least 45 minutes, or until it has roughly doubled in size.

   Time: PT45M

6. Shape and Insert Butter

   Sprinkle the countertop with flour. Divide the dough into 12 equal pieces (≈100 g each). Shape each piece into a ball. Soften 100 g butter and cut into 8 small pieces; place one butter piece on 8 of the dough balls, leaving 3 balls plain. Gently flatten each butter‑filled ball to enclose the butter.

   Time: PT10M

7. Cook the Bread

   Heat the cast‑iron skillet over medium heat (≈350°F). Place a dough ball in the skillet and cook for about 3 minutes per side, or until both sides are golden brown. Use a toothpick to check that the interior is cooked and no raw dough remains. Repeat with remaining pieces.

   Time: PT30M

   Temperature: 350°F

8. Cool Slightly

   Transfer the cooked breads to a cooling rack and let them rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

5.5g

Carbohydrates

35g

Fat

12g

Fiber

2.5g

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast (use 2 tsp)
• Instead of Sugar: Honey (use 2 tsp), Maple syrup (use 2 tsp)
• Instead of Vegetable Oil: Melted butter (same amount), Canola oil
• Instead of Warm Milk: Almond milk (same amount), Soy milk
• Instead of Salt: Kosher salt (same amount)
• Instead of All‑Purpose Flour: Bread flour (same amount), Whole‑wheat flour (use 4 cups)
• Instead of Unsalted Butter: Margarine (same amount)
• Instead of Extra Flour (for dusting): Cornstarch (use sparingly)

Equipment Needed

• Mixing Bowl
• Measuring Cup
• Measuring Spoons
• Wooden Spoon
• Sieve (Flour Sifter)
• Cast Iron Skillet
• Kitchen Towel or Plastic Wrap
• Cooling Rack
• Bench Scraper or Knife (optional)

Critical Steps — Do Not Skip

• Activate Yeast
• First Rise
• Insert Butter into Dough Balls
• Cook the Bread on Both Sides Until Golden

Chef Tips from the Video

• Use a kitchen thermometer to keep the water/milk at ~110°F (43°C) for optimal yeast activity.
• For extra flavor, sprinkle a pinch of garlic powder or herbs onto the dough before cooking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month; reheat in a skillet or toaster.

Room temperature: Can sit at room temperature for up to 2 days in a sealed bag.

Make-Ahead Tips

• Prepare the dough the night before, let it rise, then refrigerate; bring to room temperature before shaping and cooking.
• Butter pieces can be pre‑softened and kept in the fridge for quick assembly.