Butter Bread, as the name suggests, has butter as its main ingredient. Butter gives the bread a rich flavour. We usually eat it on its own i.e. there is no requirement of a spread. Other ingredients include milk, sugar and egg. Depending on one's preference, butter bread can be shaped in a number of ways, the simplest being to just roll up the dough and place into a loaf pan to be baked. Or, the dough can be rolled up, sliced and the sliced dough arranged in a loaf pane or a round pan as described below.
Ingredients:
- 160 ml warm milk
- 40 g sugar
- 7 g yeast
- 50 ml melted butter
- 1 egg
- 400 g bread flour
- 5 g salt
- 40 ml melted butter (for brushing on dough)
- 1 egg yoke (for brushing on dough before baking)
Instructions:
- Activate the yeast:
- Add warm milk to the bowl of a mixer.
- Add the sugar and yeast to the bowl.
- Stir and wait for 5-10 minutes for bubbles to be formed.
- Once the yeast has been activated, add melted butter and egg white to the yeast mixture.
- Then add the bread flour and salt to it.
- Knead till window pane is achieved.
- Rest the dough till it doubles in size.
- Punch down the dough to de-gas.
- Flour your counter top.
- Transfer the dough onto it and shape it into a ball.
- Roll out the dough to a rectangle, 20 inches x 12 inches. (If you do not have a big counter space, you may divide the dough into 2.
- Spread melted butter onto it.
- Roll up the dough (from the longer side up).
- Now you would have a long roll.
- Slice the dough into the number of pieces you want.
- Place them in an overlapping manner into a round baking pan which is lined with greased parchment paper. (My pan is 8 inches in diameter.)
- Let it proof till double in size.
- Brush the dough with egg yoke.
- Bake the dough in a pre-heated oven at 175 deg C for 35 minutes.
- Remove the bread from the baking pan and let it cool on a metal rack.
