Soft Butter-Enriched Bread

Ingredients

• 2 tsp Active dry yeast (Proofed in warm liquid)
• 2 tbsp Granulated sugar (Helps activate yeast)
• 1 cup Warm milk (110°F (43°C), not boiling)
• ½ cup Warm water (110°F (43°C))
• 3 cups All‑purpose flour (Sifted)
• 1 tsp Pink Himalayan salt (Fine grain)
• 3 tbsp Unsalted butter (Melted; adds softness and flavor)
• 1 large Egg (optional, for glaze) (Beaten, for brushing)

Instructions

1. Activate yeast

   In the large mixing bowl combine the active dry yeast, granulated sugar, warm milk, and warm water. Stir gently until the yeast dissolves and the mixture becomes frothy (about 2 minutes).

   Time: PT2M

2. Add dry ingredients

   Add the sifted all‑purpose flour and pink Himalayan salt to the bowl. Mix with the wooden spoon until a shaggy dough forms.

   Time: PT5M

3. Incorporate melted butter

   Pour the melted butter into the dough and continue mixing until the butter is fully absorbed.

   Time: PT3M

4. Knead the dough

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

   Time: PT10M

5. First rise (bulk fermentation)

   Place the kneaded dough back into the bowl, cover with a kitchen towel or plastic wrap, and let it rest in a warm spot until doubled in size, about 60 minutes.

   Time: PT60M

   Temperature: 80°F

6. Punch down & divide

   Gently punch down the risen dough to release air, then divide it into 8 equal portions (about 1‑1.5 cups each). Shape each portion into a smooth ball.

   Time: PT5M

7. Second rise (proof)

   Arrange the dough balls on a parchment‑lined baking sheet, leaving space between them. Cover loosely and let rise until puffy, about 30 minutes.

   Time: PT30M

   Temperature: 80°F

8. Score and butter

   Using a sharp knife or lame, make a shallow slash across the top of each loaf. Brush the slashes generously with melted butter (or the beaten egg for a glossy finish).

   Time: PT5M

9. Bake

   Place the sheet in a pre‑heated oven and bake at 375°F (190°C) for 20‑25 minutes, until the tops are golden brown and the loaf sounds hollow when tapped.

   Time: PT25M

   Temperature: 375°F

10. Cool

    Remove the bread from the oven, transfer to 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

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Active dry yeast: Instant yeast (use 1½ tsp)
• Instead of Granulated sugar: Honey (1½ tbsp)
• Instead of Warm milk: Warm water + 2 tbsp milk powder
• Instead of Warm water: Additional warm milk
• Instead of All‑purpose flour: Bread flour
• Instead of Pink Himalayan salt: Regular kosher salt
• Instead of Unsalted butter: Margarine, Olive oil (2 tbsp)
• Instead of Egg (optional, for glaze): Milk or water for a vegan glaze

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough whisk
• Bench scraper or spatula
• Kitchen towel or plastic wrap
• Baking sheet or loaf pan
• Pastry brush (optional)
• Oven

Critical Steps — Do Not Skip

• Activating the yeast with warm liquid
• Kneading until the dough is smooth and elastic
• First rise until the dough doubles in size
• Scoring the loaves and brushing with butter before baking

Chef Tips from the Video

• Use a kitchen scale for precise flour measurement (≈360 g).
• For extra flavor, add a pinch of ground cardamom or nigella seeds to the dough.
• Steam the oven by placing a pan of hot water on the lower rack during the first 10 minutes of baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 3 days.

Freezer: Freeze in a sealed bag for up to 2 months; reheat in the oven before serving.

Room temperature: Best enjoyed within 1‑2 days at room temperature, kept in a bread box.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours; shape and bake the next day.
• Baked loaves freeze well; reheat in a 350°F oven for 10 minutes.