Buttery Layered Bread

This buttery layered bread is a delicious, soft, and slightly flaky treat that you can enjoy with a variety of spreads or simply on its own. Its soft texture, combined with the richness of butter and the tender layers, make it an irresistible addition to any meal or a perfect companion for your morning coffee. In this recipe, we’ll walk you through the steps of making this gorgeous bread, from mixing the dough to shaping and baking it. It will require a bit of time for the dough to rise, but the end result is definitely worth the wait.

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Recipe Overview:

• Yield: One loaf
• Prep Time: 25 minutes
• Rise Time: 1 hour (initial) + 30 minutes (after shaping)
• Bake Time: 30-35 minutes
• Total Time: About 2.5 to 3 hours

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Ingredients:

For the dough:

• 3 1/2 cups all-purpose flour (plus extra for dusting)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup whole milk, lukewarm
• 1/4 cup sugar
• 1/4 cup unsalted butter, softened (for dough)
• 2 teaspoons salt
• 2 large eggs (room temperature)
• 1 tablespoon vegetable oil (for greasing)

For the butter layers:

• 1 cup unsalted butter, softened to room temperature
• 1 tablespoon all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt

For brushing:

• 1 tablespoon unsalted butter, melted (for brushing the top of the bread)
• Optional: a pinch of sea salt for sprinkling after baking

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Equipment:

• Stand mixer with dough hook attachment (optional, but helpful)
• Rolling pin
• 9×5-inch loaf pan
• Clean kitchen towel or plastic wrap for covering the dough
• Pastry brush for brushing butter
• Baking sheet (for catching any butter overflow)

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Instructions:

Step 1: Activating the yeast

Start by activating the yeast. In a small bowl, combine the lukewarm milk and sugar, stirring until the sugar dissolves. Sprinkle the active dry yeast over the top of the milk mixture. Let it sit for about 5-10 minutes until the yeast becomes frothy and bubbles up. This is an essential step to ensure that the yeast is active and ready to help the dough rise.

Step 2: Mixing the dough

In a large bowl or the bowl of your stand mixer, combine the flour and salt. Add the activated yeast mixture, softened butter, and eggs. If you’re using a stand mixer, fit it with a dough hook and mix on low speed for about 5 minutes. If you’re mixing by hand, use a wooden spoon to bring the ingredients together, and then knead the dough on a floured surface for about 8-10 minutes.

The dough should be soft and slightly tacky but not overly sticky. If the dough is too wet, you can add a tablespoon or two of flour; if it’s too dry, add a small splash of milk. The dough should be smooth and elastic after kneading.

Step 3: First rise (1 hour)

Form the dough into a ball and lightly coat the bowl with vegetable oil to prevent sticking. Place the dough in the bowl and cover it with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place for about 1 hour, or until it doubles in size.

Step 4: Preparing the butter layers

While the dough is rising, prepare the butter layer for the bread. In a small bowl, combine the softened butter, flour, sugar, and salt. Using a spatula or a whisk, mix everything together until smooth. This mixture will be spread onto the dough later to create the layers.

Step 5: Shaping the dough

Once the dough has risen, punch it down gently to deflate it. Transfer the dough to a clean, lightly floured surface. Roll it out into a large rectangle about 12×18 inches in size. The thickness of the dough should be about 1/4 inch.

Spread the prepared butter mixture evenly over the dough, leaving about a 1-inch border around the edges. Once the butter is spread, fold the dough over in thirds like a letter. You will have three layers of dough with butter in between.

Step 6: Rolling and folding the dough (lamination)

After the dough is folded, turn it 90 degrees, so the open edges are facing you. Roll it out again into a large rectangle (about 12×18 inches). Fold the dough into thirds once more. Repeat this rolling and folding process 2 more times (total of 3 folds). This creates the flaky, buttery layers within the bread. After the final fold, you can refrigerate the dough for 15 minutes to chill if needed before shaping it into a loaf.

Step 7: Shaping the loaf

After the dough has chilled or rested, roll it out one last time into a 12×12-inch square. Cut the dough into 9 equal squares (you can use a pizza cutter for clean cuts). Take each square and stack them on top of each other in the loaf pan. Don’t worry if the dough looks uneven; the layers will form beautifully while baking.

Brush the top of the dough stack with melted butter and cover the pan loosely with plastic wrap. Let the dough rise for another 30 minutes, or until it has puffed up and is nearly at the top of the loaf pan.

Step 8: Baking

Preheat your oven to 350°F (175°C). Once the dough has finished its second rise, place the loaf pan in the oven on the middle rack. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. The internal temperature should read around 190°F (88°C) for fully baked bread.

If the top is browning too quickly, you can loosely cover it with aluminum foil during the last 10-15 minutes of baking to prevent over-browning.

Step 9: Cooling and serving

Once the bread is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely. For best results, serve the bread warm with a pat of butter, honey, or your favorite jam.

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Notes and Tips:

1. Use room temperature butter: When working with butter in the dough and butter layers, it’s important to use softened butter, not melted. Room-temperature butter blends more easily into the dough and creates better layers during the rolling process.
2. Kneading by hand: If you don’t have a stand mixer, kneading the dough by hand is still totally possible. It will take about 8-10 minutes to knead the dough until it becomes soft, smooth, and elastic. The more you knead, the better the texture of your bread will be.
3. Yeast tips: Make sure your milk is warm, but not too hot, as hot milk can kill the yeast. If the yeast does not bubble or foam after 10 minutes, it may be expired, and you’ll need to start with a fresh packet.
4. Layering dough: Be gentle when rolling and folding the dough to avoid squeezing out all the butter. The layers of butter are essential for creating the flaky texture.
5. Flavor variations: You can experiment with the butter layers by adding herbs (such as rosemary or thyme), garlic, or even a touch of cinnamon and sugar for a sweet version.
6. Storage: If you have leftovers, store the bread in an airtight container at room temperature for up to 2 days. You can also freeze the bread (after it has cooled) for up to 3 months. To reheat, wrap it in foil and warm it in a 350°F (175°C) oven for about 10-15 minutes.
7. Make-ahead option: If you want to prep ahead of time, you can prepare the dough up to the point of shaping the loaf. Cover it tightly and refrigerate it overnight. The dough will rise slowly in the fridge, and you can proceed with shaping and baking the next day.

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This buttery layered bread is sure to become a favorite in your household. The rich layers of butter create a bread that’s soft, flaky, and perfect for any occasion, from special gatherings to casual breakfasts. Happy baking!