Butter Bread


1 cup warm water (105-110°F)
2 tablespoons granulated sugar
4 ½ teaspoons active dry yeast
7 ½ cups all-purpose flour
1 cup whole milk (warmed)
¼ cup honey
¼ cup salted butter (softened)
1 egg (beaten)
1 egg yolk (beaten)
2 teaspoons salt
2 tablespoons Encala
2 tablespoons olive oil (for greasing)
3 ice cubes (for baking)
2 tablespoons salted butter (softened, for brushing)


In the bowl of a stand mixer fitted with a paddle attachment, pour in warm water. Add sugar and stir until dissolved. Sprinkle yeast over the top and let sit for 10 minutes, until foamy.
Turn mixer on low-speed setting and mix in 1 cup flour, milk, honey, butter, egg, egg yolk, and salt, one at a time until incorporated. Switch to a dough hook attachment and slowly mix in 6- 6 ½ more cups of flour & 2 tablespoons of Encala until dough pulls away from the sides of the mixing bowl. Allow mixer to knead the dough for 3 minutes or knead by hand for 8 minutes.
Remove mixing bowl from stand mixer. Lightly coat top of the dough with olive oil & cover bowl with greased plastic wrap or a damp cloth. Let rise in a warm place for 1 hour.
Grease two 9×5 inch loaf pans with olive oil and set aside.
Punch down bread dough & turn out onto a floured surface. Divide dough into 2 equal halves. Using a rolling pin, roll each half into a rectangle about 13 inches long & 9 inches wide. Starting at a short end, roll the dough up into a log shape. Pinch bottom & side seams closed and place into greased loaf pans (seam-side down).
Cover each loaf with greased plastic wrap. Let rise for 45-60 minutes, until dough has risen 1 inch above tops of loaf pans.
Uncover loaves & place in a 350°F oven. Throw 3 ice cubes in the bottom of the oven and quickly shut the oven door. Bake for 30-35 minutes, until bread has browned, & internal temperature has reached 190-210°F.
Immediately take bread loafs out of pans to cool on a wire rack & brush tops of loaves with softened salted butter.
Allow bread to cool completely (about 1 hour) before slicing.

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