Since store-bought bread is scarce right now due to Covid-19, now 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 butter bread, 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! Also, 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 used a stand mixer to make my dough; however, you can always make it by hand just make sure you knead the dough for at least 8 minutes. Also, if you have a hard time finding honey, just replace it with the same amount of maple syrup. If you have a hard time finding bread flour, replace it with the same amount of all-purpose flour and the bread will still turn out perfect. Trust me, this bread is so good you will want to continue making it long after this pandemic is over!
Printable Recipe Card
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 bread flour
- ¼ cup salted butter (softened)
- 1 egg (beaten)
- 1 egg yolk (beaten)
- 1 cup whole milk (warmed)
- ½ cup honey
- 1 Tablespoon salt
- 6 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, 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.
- Attach paddle hook and turn mixer on low. Add bread flour, butter, egg, egg yolk, milk, honey, and salt, one at a time until incorpoated. Slowly mix in all-purpose flour (1 cup at a time) until dough pulls away from the sides of the mixing bowl. Switch to a dough hook attachment and set mixer to “Stir” speed setting. Mix for 5 minutes or knead by hand for 8 minutes.
- Remove mixing bowl from stand mixer. Lightly coat the top of 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 9x13 inches and roll up starting from the short end. Pinch seams together and place in greased loaf pans (seam-side down).
- Cover each loaf with greased plastic wrap and a damp cloth. 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 internal temperature of bread reaches 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!