Jul 14 2026
Restaurants›The French Laundry›"bread And Butter" Recipe

"bread And Butter" Recipe

Inspired by The French Laundry
Time3h 30m
Serves8

Laminated Brioche and Hilary Haigh's Animal Farm Butter

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Laminated Brioche

Hilary Haigh's Animal Farm Butter

Method

Laminated Brioche

  1. 1

    Activate Yeast

    In a small bowl, combine 1/4 cup of warm milk and the active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.

  2. 2

    Mix Dry Ingredients

    In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt.

  3. 3

    Combine Ingredients

    In another bowl, whisk together the activated yeast mixture, remaining milk, and eggs. Gradually mix this into the dry ingredients until a dough forms.

  4. 4

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

  5. 5

    Incorporate Room Temperature Butter

    Flatten the dough into a rectangle and spread the room temperature butter over the surface. Fold the dough and knead gently to incorporate the butter.

  6. 6

    Chill the Dough

    Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

  7. 7

    Prepare Laminating Butter

    While the dough is chilling, prepare the laminating butter by shaping 1 1/2 cups of unsalted butter into a rectangle between parchment paper. Refrigerate until firm.

  8. 8

    Laminate the Dough

    Roll the chilled dough into a large rectangle, place the laminating butter in the center, and fold the sides over. Roll out again and fold the dough into thirds. Repeat this process 4-5 times.

  9. 9

    Final Proofing

    After the final fold, roll the dough into a loaf shape and place it in a greased loaf pan. Allow it to proof for about 1-2 hours until it doubles in size.

  10. 10

    Bake

    Preheat the oven to 375°F (190°C). Bake the brioche for 30-35 minutes or until golden brown. Let it cool before slicing.

Hilary Haigh's Animal Farm Butter

  1. 11

    Whip the Cream

    Pour the cream into a mixing bowl and beat with a hand mixer or stand mixer until soft peaks form.

  2. 12

    Continue Beating

    Continue to beat the cream until it thickens and separates into butter and buttermilk.

  3. 13

    Drain Buttermilk

    Drain the buttermilk from the butter, saving it for another use if desired.

  4. 14

    Season with Salt

    Knead the butter gently and add salt to taste, mixing thoroughly.

  5. 15

    Store Butter

    Transfer the butter to a container and refrigerate until ready to use.

More from The French Laundry