Since store-bought bread is scarce right now due to Covid-19, this is the perfect time to start making your own!
I went grocery shopping earlier this week and was shocked to find the bread aisle completely bare! It was a scary sight! I quickly rushed to the baking aisle and was relieved to see the flour shelf was still full.
My family LOVES Nature's Own Butterbread, so I knew I had to replicate that same bread in the kitchen; thankfully I came up with this recipe!
It's easy to make and the bread is so soft, delicious, and perfect for sandwiches and toast or, if you're like my kids, gobbling it up all by its self!
Be sure to also try my copycat recipe for Natures Own Honey Wheat Bread!
Since the kids are stuck at home right now, bread is so fun for them to help make! I always pinch off a piece of dough for my kids to play with before I shape it into a loaf…that's their favorite part!
I use a stand mixer to make the bread dough; however, you can always make it by hand - it will just take a little longer. Also, if you have a hard time finding honey, just replace it with the same amount of maple syrup.
Trust me, this bread is so good you will want to continue making it long after this pandemic is over!
Other Recipes You'll Love!
- Homemade Honey Wheat Bread
- The Best Dinner Rolls
- Easy Pie Crust Recipe
- 3-Ingredient Buttermilk Biscuits
- Easy Homemade Pizza Dough
Be sure to check out my how-to video in the recipe card below!
How to Make Homemade Butter Bread
- 1 cup warm water (105-110°F)
- 2 Tablespoons granulated sugar
- 4 ½ teaspoons active dry yeast
- 1 cup all-purpose flour
- 1 cup whole milk (warmed)
- ¼ cup honey
- ¼ cup salted butter (softened)
- 1 egg (beaten)
- 1 egg yolk (beaten)
- 2 teaspoons salt
- 6 ½ cups all-purpose flour
- 2 Tablespoons olive oil (for greasing)
- 3 ice cubes (for baking)
- 2 Tablespoons salted butter (softened, for brushing)
- In the bowl of a stand mixer fitted with a paddle attachment, pour in warm water (105-110°F). Add sugar and stir until dissolved. Sprinkle yeast over the top and let sit for 10 minutes, until foamy.
- Turn mixer on low speed setting and mix in flour (only 1 cup), milk, honey, butter, egg, egg yolk, and salt, one at a time until incorporated. Switch to a dough hook attachment and slowly mix in 6 to 6 ½ more cups of flour (1 cup at a time) until dough pulls away from the sides of the mixing bowl. Allow mixer to knead the dough for 3 more minutes or knead by hand for 8 minutes.
- Remove mixing bowl from stand mixer. Lightly coat top of the dough with olive oil and cover bowl with greased plastic wrap or a damp cloth. Let rise in a warm place for 1 hour or until doubled in size.
- Grease two 9x5 inch loaf pans with olive oil and set aside.
- Punch down bread dough and turn out onto a floured surface. Divide dough into 2 equal halves. Using a rolling pin, roll each half into a rectangle about 13 inches long and 9 inches wide. Starting at a short end, roll the dough up into a log shape. Pinch bottom and side seams closed and place into greased loaf pans (seam-side down).
- Cover each loaf with greased plastic wrap. Let rise for 45-60 minutes, until dough has risen 1 inch above tops of loaf pans.
- Uncover loaves and place in a 350°F oven. Throw 3 ice cubes in the bottom of the oven and quickly shut the oven door. Bake for 30-35 minutes, until bread has browned and internal temperature has reached 190-210°F. Immediately take bread loafs out of pans to cool on a wire rack and brush tops of loaves with softened salted butter.
- Allow bread to cool completely (about 1 hour) before slicing.
- Slice, serve, and enjoy!