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–+ servings

Easy to follow Butter Bread

Mark Dexter
Butter bread is a rich yeast bread, softer and more tender than standard bread. The butter and egg enrich the dough, giving:
A fine, soft crumb
Better flavour
Improved keeping quality
In this recipe, the butter is added at the final stage of kneading, allowing proper gluten development first.
Print Recipe
Prep Time 2 hours
Cook Time 30 minutes

Equipment

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:
    Smooth
    Elastic
    Soft but not sticky
    At 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 absorbed
    Dough is smooth and glossy
    Why 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, or
    Small rolls
    Place 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 brown
    Soft crust
    Hollow 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:
    Sandwiches
    Toast
    Breakfast bread
    Soft 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.

KOOK’S SECRETS

Nutrition

Calories: 551kcalCarbohydrates: 79gProtein: 34gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 53mgSodium: 1269mgPotassium: 983mgFiber: 11gSugar: 40gVitamin A: 479IUVitamin C: 0.5mgCalcium: 504mgIron: 2mg
Keyword buttery, homemade, soft, yeast bread
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