I Don't Buy Bread Anymore! I make it more delicious with Simple Ingredients
I Don't Buy Bread Anymore! I make it more delicious with Simple Ingredients! is a medium Middle Eastern recipe that serves 6. 350 calories per serving. Recipe by مطبخ ساره وملك // Sarah and Malak’s Kitchen on YouTube.
Prep: 1 hr 15 min | Cook: 20 min | Total: 2 hrs 10 min
Cost: $3.05 total, $0.51 per serving
Ingredients
- 500 g Bread Flour (high‑protein flour for a strong gluten network)
- 7 g Active Dry Yeast (one standard packet)
- 50 g Granulated Sugar (helps feed the yeast and adds a slight sweetness)
- 150 ml Warm Water (around 38‑40°C, not hot)
- 150 ml Warm Milk (whole milk for richness; can use 2%)
- 2 large Egg Yolks (separated from whites, room temperature)
- 2 large Egg Whites (kept aside; can be whisked into the dough for extra lift)
- 150 g Unsalted Butter (softened, cut into cubes; folded into dough)
- 10 g Salt (enhances flavor)
- 2 tbsp Toasted Sesame Seeds (optional garnish for extra crunch and flavor)
Instructions
Activate Yeast
In a mixing bowl combine the active dry yeast, granulated sugar, warm water, and warm milk. Stir gently and let sit for 10 minutes until frothy.
Time: PT10M
Separate Eggs
Separate the egg whites from the yolks. Set the whites aside in a small bowl and keep the yolks at room temperature.
Time: PT2M
Combine Egg Yolks
Add the two egg yolks to the yeast mixture and whisk until fully incorporated.
Time: PT2M
Form the Dough
Add the bread flour and salt to the bowl. Knead by hand or with a stand mixer on low speed until a smooth, elastic dough forms (about 8‑10 minutes).
Time: PT10M
Fold in Butter
Add the softened butter cubes to the dough. Fold and knead until the butter is fully incorporated and the dough becomes glossy and supple.
Time: PT8M
First Proof
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place until doubled in size, about 35 minutes.
Time: PT35M
Divide Dough
Punch down the risen dough gently, then divide it into three equal portions using a bench scraper.
Time: PT5M
Shape Loaves
Flatten each portion, roll it into an even circle, then roll the circle tightly into a log and seal the edges. Place each shaped loaf on a parchment‑lined baking sheet.
Time: PT10M
Add Garnish & Score
If desired, brush the tops lightly with a little milk and sprinkle toasted sesame seeds. Score the surface with a sharp blade for a decorative pattern.
Time: PT5M
Second Proof
Cover the loaves loosely and let them rise again until puffy, about 25 minutes.
Time: PT25M
Bake
Preheat the oven to 350°F (175°C). Bake the loaves for 20 minutes, or until the tops are deep golden and sound hollow when tapped.
Time: PT20M
Temperature: 350°F
Cool
Remove the bread from the oven and transfer to a cooling rack. Let cool for at least 15 minutes before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Gluten, Sesame
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Granulated Sugar: Honey, Maple Syrup (reduce liquid)
- Instead of Warm Milk: Almond Milk, Soy Milk
- Instead of Egg Yolks: Egg Yolk Substitute
- Instead of Unsalted Butter: Margarine, Plant‑Based Butter
- Instead of Toasted Sesame Seeds: Poppy Seeds
Equipment Needed
- Mixing Bowl
- Whisk
- Stand Mixer with Dough Hook (optional)
- Kitchen Scale
- Rolling Pin
- Bench Scraper (optional)
- Baking Sheet
- Parchment Paper
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Folding the softened butter into the dough without melting it.
- Ensuring the dough doubles during the first proof.
- Properly sealing the edges after rolling to keep the loaf shape.
- Scoring the tops before baking for an even rise and decorative look.
Chef Tips from the Video
- Use room‑temperature eggs and softened butter for easier incorporation.
- Brush the tops with an egg white wash for a shinier crust.
- For extra flavor, add a pinch of vanilla extract or orange zest to the dough.
Troubleshooting
Dough is too sticky and hard to handle.
Add a little more flour, a tablespoon at a time, until the dough is smooth but still slightly tacky.
Bread comes out dense and not fluffy.
Ensure the yeast is active (frothy after activation) and do not over‑proof; bake immediately after the second rise.
Butter melts during folding, making the dough greasy.
Chill the dough for 5‑10 minutes before folding, or use slightly colder butter.
Storage
Refrigerator: Wrap tightly in plastic wrap; lasts 2‑3 days.
Freezer: Freeze in airtight bags for up to 2 months; thaw at room temperature.
Room temperature: Best eaten same day; can sit uncovered for up to 12 hours.
Make-Ahead Tips
- The dough can be refrigerated after the first proof; shape and bake the next morning.
- Fully baked loaves freeze well; reheat in a 300°F oven for 10 minutes.
Frequently Asked Questions
What is the cultural significance and history of soft buttery brioche‑style bread in Middle Eastern cuisine?
While brioche originates from France, soft buttery breads have become a beloved staple in many Middle Eastern households, often served at breakfast or special gatherings. The technique of folding butter into enriched dough mirrors traditional Arab sweet breads like khubz mahmous, reflecting a shared love for tender, fragrant loaves.
What are the traditional regional variations of soft buttery bread in Middle Eastern cuisine?
In the Levant, similar breads are flavored with mahlab or orange blossom water, while in the Gulf they may be topped with nigella seeds. Some families add cardamom or rose water to the dough for a fragrant twist, showing the versatility of this enriched bread across the region.
How is soft buttery brioche‑style bread traditionally served in Middle Eastern households?
It is typically served warm, sliced, and enjoyed with honey, labneh, or cheese. During holidays and family gatherings, the loaves are often presented on a large platter and eaten alongside olives, fresh herbs, and tea.
What occasions or celebrations is soft buttery brioche‑style bread traditionally associated with in Middle Eastern culture?
Enriched breads like this are common at Eid al‑Fitr, Ramadan iftars, and family birthdays. Their rich texture makes them a festive treat that pairs well with sweet spreads and savory dips during celebrations.
What authentic traditional ingredients are used in this soft buttery bread versus acceptable substitutes?
Traditional ingredients include bread flour, unsalted butter, whole milk, and eggs. Substitutes such as all‑purpose flour, plant‑based butter, or almond milk work well, but they may slightly alter the crumb and flavor.
What other Middle Eastern dishes pair well with soft buttery brioche‑style bread?
Pair it with hummus, baba ganoush, labneh with za’atar, or a simple olive oil dip. It also complements stews like lamb tagine or chicken maklouba, soaking up sauces beautifully.
What makes this soft buttery brioche‑style bread special or unique in Middle Eastern cuisine?
The key is the butter‑folding step, which creates a tender, melt‑in‑your‑mouth crumb unlike typical flatbreads. The optional sesame seed topping adds a subtle nutty crunch that is beloved in the region.
What are the most common mistakes to avoid when making soft buttery brioche‑style bread?
Common errors include over‑mixing the dough, letting the butter melt during folding, and over‑proofing which leads to a collapsed loaf. Keep the butter cool, monitor rise times, and handle the dough gently.
Why does this recipe fold softened butter into the dough instead of melting it?
Folding softened butter creates layers of fat that coat the gluten strands, giving the bread its characteristic softness and lift. Melted butter would be absorbed too quickly, resulting in a denser crumb.
Can I make this soft buttery brioche‑style bread ahead of time and how should I store it?
Yes. After the first proof, you can refrigerate the dough for up to 24 hours, then shape and bake when ready. Once baked, store the cooled loaves in an airtight container; they stay fresh for 2‑3 days at room temperature or 2 months frozen.
What does the YouTube channel Sarah and Malak’s Kitchen specialize in?
The YouTube channel Sarah and Malak’s Kitchen focuses on easy‑to‑follow Middle Eastern home cooking, featuring family‑friendly recipes, traditional breads, and everyday meals that celebrate Arab flavors with simple techniques.
Last updated: August 20, 2026
