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!
They also love to help make my simple 3-Ingredient Buttermilk Biscuits, Fluffy Cinnamon Rolls, and Homemade Dinner Rolls - they love eating them too!
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
- 3 Ingredient Biscuits
- Homemade Cinnamon Rolls
- Easy Pizza Dough
- Moist Blueberry Muffins
You can also FOLLOW ME on FACEBOOK, PINTEREST, YOUTUBE, and INSTAGRAM for more delicious, down-home recipes!
Be sure to check out my how-to video in the recipe card below!
How to Make Homemade Butter Bread
Recommended Equipment
Ingredients
- 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)
Instructions
- 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!
Notes
Storage
Loaves can be stored in bread bags or containers for about 4 days at room temperature or frozen for up to 3 months; make sure to thaw bread for at least 1 hour before serving.VIDEO
Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
Tracy
The rise on this bread was amazing and the taste was so delicious! Was also pretty easy to make for making bread from scratch. Will be making this recipe for years to come!
Ranch Style Kitchen
I'm so glad you liked it! Thank you for trying my recipe and thanks for commenting!
Cindy
Great recipe! Saving this one!
Ranch Style Kitchen
Thank you! I hope you enjoy it!
Caroly
Oh my, just took two loaves out of the oven and had to cut one before it cooled. It was delicious, brought back the memory of my childhood, in grade school we used to go across the street to Spring Hill Bakery and buy a loaf of butter bread for .25, and eat the whole loaf for lunch. This recipe tastes just like what I remember. The loaves turned out looking as good as they taste. Thank you so much for posting this recipe, it truly made my day to be able to experience this wonderful bread again. I'd post a picture but do not see where I can on the comments.
Ranch Style Kitchen
I'm so glad you liked it! I love it when my recipes bring back sweet memories for people! I wish you could post a photo too but I don't have that option yet...hopefully one day! Thank you so much for your comment and for trying my recipe!
Jessa
Every time I make this, it comes out better and better. This recipe is AMAZING!
Ranch Style Kitchen
Thank you! I'm so glad to hear that!
Ron
Great recipe! Do you think we could roughly halve the ingredients for just one loaf? This makes a lotta bread!
Ranch Style Kitchen
Thank you! You absolutely can half this recipe. At the top of the recipe card under "Servings", change the number from 2 to 1. That should half all the ingredients. Also, if you're wanting to print the recipe out, click on "Print Recipe", change the number of loaves to 1, and then print it out. Hope this helps and I hope you had a very Merry Christmas!
Elie John Ferguson
Had a random urge to make bread today but none of my cook books and any recipes for butter bread. Seen this, read through it a couple times and gave it a shot. Easy to make with just a sifter and hands. Thanks for recipe.
Ranch Style Kitchen
Yay! I'm so glad you liked it! I sometimes use my hands also. Kneading dough is relaxing and it's easier to tell when the dough is ready that way.
Jean
Can this be adapted for a Zojirushi 2 lb breadmaker? I have one of those but I don’t have a stand mixer at all. 😢
Ranch Style Kitchen
I'm sorry but I have never used a bread machine before. I recommend this very informative article for how to convert a recipe for a bread machine: https://www.kingarthurbaking.com/blog/2018/04/30/how-to-convert-recipes-to-a-bread-machine
I think you would need to half the recipe and substitute the active dry yeast with instant (fast-acting) yeast. Follow your bread machine's instruction manual and bake on the basic setting. I hope this helps!
SHANTRELL Y CAMPBELL
I have been making bread for about two months now and have tried several different recipes. This butter bread recipe came out delicious and I think this is the best recipe yet! Definitely a keeper!
Ranch Style Kitchen
Thank you so much! I'm so glad you liked it!
Richard
Hi,
I tried this recipe today. I followed the instructions completely.
This bread is absolutely fantastic. The taste and the crumb is very, very good.
I would recommend this to all bread bakers.
Ranch Style Kitchen
Yay! I'm so glad you liked it! Thank you so much for the review!
Liz
I made this butter bread in my bread machine. I halved the recipe and set it to 2.5 lb. sandwich bread with a light doneness. It turned out very well; my kids love it for pb&j's.
Ranch Style Kitchen
Yay! I'm so glad y'all liked it! Thank you so much for the review!