Flaky Butter Bread – Layers of Softness and Golden, Buttery Bliss!
This flaky butter bread is the kind that pulls apart in soft, tender layers with a golden crust that melts in your mouth. Whether you’re pairing it with tea, serving it warm with dinner, or using it for indulgent sandwiches—every bite feels like comfort.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 3/4 cup warm milk
- 1/4 cup warm water
- 1 egg
- 1/4 cup unsalted butter, softened (plus more for layering and brushing)
structions:
In a large bowl, mix warm milk, water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add egg, flour, salt, and softened butter. Mix and knead until smooth and elastic (about 8–10 minutes). Dough should be soft, not sticky.
Cover and let rise in a warm spot for 1 hour or until doubled.
Roll dough into a rectangle on a floured surface. Spread a thin layer of soft butter over it.
Fold the dough like a letter (into thirds), turn, roll again, and repeat the butter-and-fold process 2 more times for flakier layers.
After the final fold, shape into a loaf or divide into rolls. Place in a greased loaf pan or tray.
Let rise again for 30–40 minutes.
Preheat oven to 180°C (350°F). Brush top with melted butter.
Bake for 25–30 minutes or until golden and cooked through.
Brush with more butter right after baking and let cool slightly before slicing.
Tips:
- Cold butter between folds gives even flakier layers—pop it in the fridge for 5 minutes between rolls if needed.
- Add herbs or garlic to the butter for savory flavor.
- Great for freezing—just reheat in oven for fresh taste.
FAQs:
Q: Can I skip the egg?
A: Yes, replace with 2 tbsp yogurt or extra milk for moisture.
Q: Why isn’t my bread flaky?
A: Make sure you fold and roll properly, and don’t skip resting between layers.
Q: Can I make this without yeast?
A: This recipe relies on yeast, but you could try baking powder for a quicker, biscuit-like version.
