House Baked Bread Recipe

Bloom yeast

In a small bowl, combine warm water (about 110°F / 43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), combine 4 cups of the flour and the salt. Mix briefly to distribute the salt.

Pour the yeast mixture into the flour mixture, add the softened butter (2 tbs), and begin mixing on low speed. If using a mixer, mix until the dough comes together, then gradually add remaining 0.5 cup flour as needed until the dough is soft, slightly tacky but not sticky (about 6–8 minutes on medium-low). If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

Form the dough into a smooth ball. Lightly oil a clean bowl with 1 tbs olive oil, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, 60–90 minutes.

After the first rise, gently deflate the dough and transfer to a lightly floured surface. Shape into a loaf or divide into two smaller boules/loaves as preferred. Tuck seams under to create a smooth top.

Place shaped loaves on a parchment-lined baking sheet or into greased loaf pans. Cover loosely with a damp towel or lightly greased plastic wrap and let proof until puffed and nearly doubled, about 45–60 minutes (timing varies with room temperature).

About 20 minutes before baking, preheat the oven to 375°F (190°C). Whisk together 1 egg and 1 tbs milk to make an egg wash. Just before baking, brush loaves lightly with egg wash and, if desired, sprinkle with coarse sea salt.

Bake at 375°F (190°C) for 25–35 minutes for medium loaves (12–16 minutes per smaller loaf) until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top is browning too quickly, tent loosely with foil.

Remove from oven and transfer loaves to a wire rack. Brush lightly with a little melted butter if you like for a softer crust. Let cool at least 30 minutes before slicing to finish the crumb set.

While the bread is proofing or baking, prepare the house butter. In a small bowl, place 8 tbs (1 stick) softened unsalted butter. Using a fork or small spatula, beat until smooth and slightly fluffy.

Stir in 1 tbs honey, 2 tsp finely chopped fresh chives, 0.5 tsp finely grated lemon zest, 0.25 tsp fine sea salt, and 1/8 tsp freshly ground black pepper. Taste and adjust salt, honey, or chives to preference.

Transfer the butter to a small serving dish or roll into a log on plastic wrap and chill until firm if making ahead. Bring to cool-room temperature before serving alongside warm bread so it spreads easily.

Slice the cooled bread with a serrated knife. Serve slices warm or at room temperature with generous portions of house butter.

Store leftover bread in a bread bag or airtight container at room temperature for up to 2 days or freeze slices for up to 2 months. Keep house butter refrigerated for up to 1 week (or frozen for longer).