Warm Bread Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive; start again with fresh yeast.

Mix wet ingredients

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the warm milk and 1 1/2 tablespoons of the softened butter. Add the foamy yeast mixture and stir to combine.

Combine dry ingredients

Add the flour and salt to the bowl. If using a stand mixer, mix on low speed until the dough comes together, then increase to medium and knead for 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on temperature.

Shape and second rise

Gently deflate the risen dough and turn it out onto a lightly floured surface. Shape into one round loaf or two smaller boules/ovals. Place on a parchment-lined baking sheet or in a floured proofing basket. Cover and let rise again until puffy and nearly doubled, about 30–45 minutes.

Preheat oven and prepare loaf

About 30 minutes into the second rise, preheat the oven to 450°F (230°C). Place a shallow pan on the bottom rack (for steam) if you have one. Just before baking, brush the loaf lightly with olive oil or melted butter and, if desired, score the top with a sharp knife or lame to control expansion.

Bake

Place the loaf in the preheated oven; if using steam, pour 1 cup (240 ml) of hot water into the shallow pan to create steam and quickly close the door. Bake for 20–30 minutes (smaller loaves toward the lower end, larger loaf toward the higher) until the crust is deep golden brown and the internal temperature reaches 200–205°F (93–96°C).

Cool briefly

Remove the bread from the oven and transfer to a cooling rack. Let cool 10–15 minutes — the bread should still be warm for serving but not so hot that it melts the butter immediately.

While the dough is rising, make the cultured butter. In a small bowl, combine the room-temperature unsalted butter and the 2 teaspoons of plain yogurt or crème fraîche. Use a fork or small spatula to thoroughly blend until smooth and evenly cultured. Taste and add 1/4 teaspoon salt (or to taste) and mix again.

For a slightly tangier butter, cover the butter mixture and let it sit at room temperature for 1–2 hours to allow the culture to develop more tang. Refrigerate if not using within that time; bring back to room temperature before serving so it's easily spreadable.

Slice the warm bread with a serrated knife into thick slices. Spread a generous amount of cultured butter onto each warm slice so it melts into the crumb. Sprinkle a pinch of coarse sea salt on top if desired.

Serve immediately while the bread is warm. Leftover bread will keep at room temperature in a paper bag for 1–2 days or frozen for up to 3 months. Store extra cultured butter in an airtight container in the refrigerator for up to 7 days.