Baked Bread with Butter (Printable)

Warm golden-crusted loaf with a soft crumb and a rich butter topping.

# What You Need:

→ Dough

01 - 3 1/4 cups bread flour, plus extra for dusting
02 - 1 1/4 cups warm water
03 - 2 teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 1 1/2 teaspoons fine sea salt
06 - 2 tablespoons olive oil

→ Topping

07 - 2 tablespoons unsalted butter, softened

# How-To Steps:

01 - Combine warm water, sugar, and yeast in a small bowl. Let sit for 5 to 10 minutes until frothy.
02 - Mix bread flour and salt in a large bowl. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
03 - Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour until doubled in size.
05 - Set oven temperature to 430°F (220°C).
06 - Punch down dough, shape into a loaf, and place in a greased 9x5 inch loaf pan or shape a round loaf on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
07 - Bake for 30 to 35 minutes until the crust is golden and the loaf sounds hollow when tapped.
08 - Brush the hot loaf immediately with softened butter. Cool on a wire rack before slicing.

# Helpful Tips:

01 -
  • The dough is forgiving—it doesn't demand perfection, just patience and your hands.
  • Golden crust shatters when you slice it warm, and the interior practically melts on your tongue.
  • It turns a plain kitchen moment into something that feels like an accomplishment.
02 -
  • If your water is too hot, you'll kill the yeast and end up with dough that doesn't rise—test it on your wrist like you're checking a bottle for a baby.
  • Don't skip the second rise; it's what gives you that soft, open crumb instead of a dense brick.
  • The bread will continue cooking slightly after you pull it out, so pulling it at golden-brown ensures it won't be pale or overdone.
03 -
  • Keep your yeast in the fridge after opening—cold storage doubles its shelf life and reliability.
  • If you knead by hand, you'll develop a sixth sense for when the dough is ready; if you use a stand mixer, 6 minutes on medium does the job beautifully.

Return