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Instructions:
1. Activate the Yeast: Begin by activating the yeast. In a small bowl, combine the warm milk (make sure it’s not too hot to avoid killing the yeast) and sugar. Stir gently until the sugar dissolves, then sprinkle the yeast over the top. Allow the mixture to sit for about 5-10 minutes, or until it becomes frothy. If your mixture doesn’t froth, your yeast might be expired, so try again with fresh yeast.
2. Mix the Dough: In a large mixing bowl, combine the flour and salt. Once your yeast mixture is frothy, pour it into the flour mixture along with the water and olive oil. Mix the ingredients until they form a dough. You may need to add a little extra flour if the dough feels too sticky. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
3. First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
4. Prepare the Layers: Once the dough has risen, punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and roll it out into a large rectangle, about 12×18 inches. Spread the softened butter evenly over the dough, covering it all the way to the edges. Now, fold the dough like a letter: first, fold one side of the rectangle over toward the center, then fold the other side over, like folding a piece of paper. You should have three layers now.
5. Second Rise: Roll the dough out again into a rectangle and repeat the folding process one more time. This will create those glorious layers of flakiness when baked! After folding, cover the dough and let it rise for another 30-45 minutes.
6. Preheat and Bake: Preheat your oven to 375°F (190°C). Grease a loaf pan with butter or non-stick spray. Once the dough has risen, transfer it to the prepared loaf pan. Brush the top of the dough with the melted butter for a golden finish.
7. Bake the Bread: Place the loaf in the oven and bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. If you want an extra crispy crust, you can brush the bread with more melted butter immediately after baking.
8. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice it up and enjoy the layers of flaky, buttery goodness!
Tips for Success:
- Use room temperature butter: It’s important to use softened, not melted butter when rolling out the dough for layering. This helps create the flaky texture.
- Knead thoroughly: The dough needs to be kneaded until it’s smooth and elastic. This helps develop the gluten and ensures a fluffy, tender texture.
- Resting time is crucial: Don’t rush the rising times! Let the dough rise fully to ensure it has a light, airy texture.
Why You’ll Love This Recipe:
- Soft, flaky texture: The layering technique ensures that each slice is light and delicate.
- Rich buttery flavor: The addition of butter in both the dough and on top of the bread gives it a luscious flavor that pairs wonderfully with a variety of dishes.
- Simple ingredients: You probably already have most of the ingredients at home, making it an easy recipe to whip up when you’re craving freshly baked bread.
Whether served alongside soups, stews, or as a stand-alone snack with a little butter, this Flaky Butter Bread will become a family favorite. It’s not just a treat for the taste buds, but also for the soul. Happy baking!
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