Butter bread

Butter bread
  • 500 Gram (g) flour
  • 250 Millilitre (ml) tepid water
  • 2 Tea spoon (tsp) salt
  • 100 Gram (g) melted butter
  • 2 Tea spoon (tsp) dry yeast
  • 2 Peck sugar

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



This is a tasty french bread recipe very light and soft because of added butter to the bread dough. Measure the flour, dry yeast, salt and sugar into a large bowl and mix with a spoon evenly. Than add the tepid water and melted butter and knead a smooth and elastic dough. I used to use blender and takes to get a soft ball only 2-3 minutes. Cover bowl with plastic wrap, then with clean towel. Let dough rise in warm draft-free area until doubled in size, about 1 hour. Punch down dough in the bowl and cover with plastic wrap and let rest 30 minutes similar to previously you did. Take a heat resistant oven and place the bread dough carefully. Cover with plastic and let it rise in warm place for 30 minutes. Preheat the oven for 200 C degree. Lightly brush water over tops of loaf and immediately put into oven. Bake until loaf is golden brown (approx. 40 minutes). Transfer to rack and cool before slicing.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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