Buttered Bread That Melts in Your Mouth

Ingredients

• 315 ml Milk (cold whole milk)
• 10 g Granulated Sugar (for activating yeast)
• 7 g Active Dry Yeast (dry yeast, 2¼ tsp)
• 450 g Bread Flour (type 650, high‑protein bread flour)
• 9 g Salt (kosher or table salt)
• 20 g Unsalted Butter (softened, for spreading)
• 25 g Granulated Sugar (2 tbsp, for cinnamon topping)
• 1 tsp Ground Cinnamon (ground cinnamon)
• 60 g Walnuts (coarsely ground, toasted optional)
• 10 g Unsalted Butter (for brushing the top after baking)

Instructions

1. Mix dough ingredients

   In a mixing bowl combine the cold milk, 10 g sugar and the dry yeast. Stir until the sugar dissolves, then add the bread flour and salt. Mix until no dry flour remains; if the mixture looks dry, add a splash of milk to help it come together. No kneading is required.

   Time: PT5M

2. First rise

   Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise at room temperature until it has doubled in size, about 1 hour.

   Time: PT1H

3. Shape and add fillings

   Lightly flour a clean work surface. Turn the risen dough onto the surface, dust with flour and gently scrape it without pressing. Flour your hands and stretch the dough into a rectangle. Spread the softened 20 g butter over the surface, then sprinkle the 2 tbsp sugar mixed with 1 tsp cinnamon evenly. Distribute the coarsely ground walnuts over the buttered dough. Fold the dough as shown in the video and roll it up, sealing the seam.

   Time: PT10M

4. Second rest

   Place the rolled dough into the 21 × 11 × 5 cm bread pan, seam side down. Cover and let it rest at room temperature for 30 minutes.

   Time: PT30M

5. Preheat oven and add steam

   Preheat the oven to 200 °C (428 °F). Place a heat‑proof bowl of boiling water on the bottom rack to create steam.

   Time: PT10M

   Temperature: 200°C

6. Bake the bread

   Bake the loaf for 25‑30 minutes, until the top is golden brown and the interior reaches about 95 °C. Halfway through, brush the top with the remaining 10 g butter or a little cooking oil for extra gloss.

   Time: PT30M

   Temperature: 200°C

7. Cool and serve

   Remove the bread from the pan, brush again with butter if desired, and wrap it in a clean cloth for 10 minutes. This resting step keeps the crumb cloud‑like. Slice and enjoy warm.

   Time: PT10M

Nutrition Facts

Calories

220

Protein

5.5 g

Carbohydrates

29 g

Fat

8.8 g

Fiber

1 g