Easy to follow Butter Bread
🧈 Butter Bread — Enriched, Not Overdone
This isn’t brioche.
It’s bread with just enough butter to soften the crumb and lift the flavour.
Add the butter late. Let the gluten do its job first. You’ll get a loaf that’s soft and sliceable. It is made to be used.
Simple technique.
Better bread.
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Butter Bread
Butter bread is a lightly enriched yeast loaf designed for softness without heaviness.
With the addition of butter, egg, and milk, the crumb becomes tender. It remains flavoursome while still holding the structure of a traditional bread.(https://www.theworldofbread.com/).
This is an everyday loaf — reliable, versatile, and perfect for slicing, toasting, or rolling into soft buns. (https://kookssecrets.com/2025/12/16/easy-to-follow-large-white-bread/).
Easy to follow Butter Bread
Equipment
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- 1 Bench or clean work surface
- 1 Oven
Ingredients
- 500 g Bakers flour
- 10 g Salt
- 5 g Malt
- 1 pc Egg
- 5 g Bread improver
- 60 g Butter
- 275 ml Milk approximately
- 40 g Yeast
Instructions
Mix the dry ingredients
- Place the bakers flour, salt, malt, and bread improver into a large bowl.Mix well to combine.
Add liquids
- Add the egg and milk.Add the yeast.Mix until a rough dough forms.
Knead the dough
- Turn onto the bench and knead for 8–10 minutes until the dough is:SmoothElasticSoft but not stickyAt this stage, the dough should feel developed before adding fat.
Add the butter (important step)
- Gradually work the softened butter into the dough during the final stage of kneading.Continue kneading until:Butter is fully absorbedDough is smooth and glossyWhy this matters: Adding butter too early weakens gluten. Adding it late keeps structure.
First rise
- Place dough into a lightly oiled bowl.Cover and leave in a warm place for 45–60 minutes, until doubled in size.
Knock back
- Gently press out the air.
Shape
- Shape into:A loaf, orSmall rollsPlace into a greased tin or onto a lined tray.
Second rise
- Cover and allow to rise for 30–40 minutes, until well risen.
Bake
- Preheat oven to 210°C (fan 190°C).Bake for:30–35 minutes (loaf)15–20 minutes (rolls)Bread is ready when:Light golden brownSoft crustHollow sound when tapped underneath
Cool
- Cool on a rack before slicing.Rich breads continue setting as they cool.
Ready to use
- Butter bread is ideal for:SandwichesToastBreakfast breadSoft rolls
Mark’s bench-side advice
- Greasy dough? Butter added too fast — add gradually next time.Poor rise? Dough too cold or butter too firm.Dense crumb? Under-kneaded before butter was added.Butter bread should feel luxurious but structured.
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[…] It’s a great teaching bread — familiar dough, clear variation. (https://kookssecrets.com/2025/12/19/butter-bread/). […]