Description
A rich French butter bread with airy layers and a golden crust. This intermediate recipe uses precise butter infusion and slow fermentation to achieve restaurant-quality texture without alcohol or pork products.
Ingredients
4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cold
4 large eggs, warmed
1/2 cup granulated sugar
2 1/4 tsp active dry yeast
1 1/4 cups whole milk
1 tbsp fine sea salt
Instructions
Warm milk to 105°F, sprinkle yeast over, let sit 10 minutes
In mixer, combine flour, sugar, salt, and 1/2 butter cubes
Knead on low speed until just mixed
Add remaining butter in 1-stick increments, pulsing until incorporated
Cover and let rise 4 hours at 75°F
Gently deflate dough twice during proofing
Shape dough into 9×5-inch loaf pan
Preheat oven to 350°F (180°C)
Bake 35 minutes until golden brown
Notes
Use bread flour for denser texture
Sub coconut sugar for caramel notes
Chill butter blocks between folds
Measure flour by spooning into dry measuring cup
Store in airtight container for 3 days
Serves best toasted with unsalted butter
- Prep Time: 45
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg