Housemade Bread With Butter Recipe

Proof the yeast

Combine the warm water (about 105–110°F / 40–43°C) and granulated sugar in a liquid measuring cup. Sprinkle the active dry yeast over the surface, stir gently, and let stand 5–10 minutes until foamy. If it doesn't foam, discard and start with fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour and salt so they are evenly distributed.

Combine and knead

Add the foamy yeast mixture and the softened unsalted butter to the flour. If using a stand mixer, fit with the dough hook and mix on low until the flour is incorporated, then increase to medium-low and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes, adding small dustings of flour only as needed to prevent excessive stickiness.

First rise

Lightly oil a large clean bowl. Shape the dough into a ball, place it seam-side down in the bowl, and cover tightly with plastic wrap or a damp towel. Let rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours depending on room temperature.

Deflate and shape

Punch down the risen dough gently to release excess gas. Turn it out onto a lightly floured surface. For a single loaf: flatten into a rectangle roughly 9x12 inches, fold short side to center, then roll tightly from the short end to form a tight loaf. Pinch seam to seal. For rolls: divide into 12 equal pieces and shape into tight balls.

Prepare pan and second rise

Place the shaped loaf seam-side down in a greased 9x5-inch loaf pan or arrange rolls in a greased 9x13-inch pan. Brush the top lightly with melted butter. Cover loosely with oiled plastic wrap or a damp towel and let rise until puffy and about 1 to 1.25 times original size, about 45–60 minutes.

Preheat oven

About 15 minutes before the end of the second rise, preheat the oven to 375°F (190°C). Position a rack in the center of the oven.

Bake

Bake the loaf for 28–34 minutes (rolls will take 18–22 minutes) until the crust is golden brown and the internal temperature registers 190–200°F (88–93°C) with an instant-read thermometer. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Brush with butter and cool

Remove the bread from the oven and immediately brush the top with the remaining melted butter for a soft, shiny crust. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool at least 30 minutes before slicing so the crumb sets.

Prepare serving butter

Spread the room-temperature unsalted butter into a small dish; sprinkle with flaked sea salt if desired. Serve alongside warm slices of the housemade bread.