Ingredients

For the Dough:

• Bread flour: 280g
• Sugar: 33g
• Salt: 5g
• Melted unsalted butter: 30g
• Yeast: 4g
• Eggs: 15g
• Milk: 145g

For the Butter Layer:

• Unsalted butter: 125g

Preparation Details

• Prep Time: 30 minutes (plus overnight resting)
• Cooking Time: 30 minutes
• Total Time: 1 hour (plus overnight resting)
• Servings: 8
• Calories (per serving): Approximately 250 kcal

Step-by-Step Instructions

Step 1: Prepare the Dough

1. Mix the Ingredients:
   In a large bowl, combine bread flour, sugar, yeast, melted butter, eggs, and milk. Mix until the ingredients are well incorporated and no dry flour is visible.
2. Knead the Dough:
   Knead the dough roughly for about 5 minutes. Add the salt and continue kneading for an additional 7 minutes until the dough becomes smooth and elastic.
3. First Rest:
   Cover the dough with a lid or plastic wrap and refrigerate for 30 minutes.
4. Shape and Chill:
   After 30 minutes, knead the dough again briefly to ensure smoothness. Shape it into a slightly flattened square, wrap it tightly in plastic wrap, and refrigerate overnight.

Step 2: Prepare the Butter Layer

1. Shape the Butter:
   The next day, prepare the butter layer by folding a piece of baking paper into a square measuring 16x20cm.
2. Spread the Butter:
   Place the unsalted butter inside the square and use a rolling pin or spatula to spread it evenly to fill the square. Refrigerate until firm but pliable.

Step 3: Roll and Fold the Dough

1. Roll the Dough:
   Sprinkle a light dusting of flour on your work surface. Roll out the chilled dough into a rectangle approximately twice the size of the butter square.
2. Add the Butter Layer:
   Place the butter square in the center of the rolled dough. Fold one side of the dough over the butter, then fold the other side to meet the ends, fully enclosing the butter.
3. First Fold:
   Fold the dough in half once more and wrap it tightly in plastic wrap. Refrigerate for 30 minutes.
4. Repeat Rolling and Folding:
   Roll the dough out again into a rectangle, fold it as before, and refrigerate for another 30 minutes. Repeat this process once more for a total of three folds.

Step 4: Final Rolling and Shaping

1. Roll the Dough:
   After the final 30-minute refrigeration, roll the dough out into a rectangle measuring approximately 22x17cm.
2. Cut the Dough:
   Place the dough on a tray and cover it with plastic wrap. Refrigerate for 10 minutes to firm it up slightly.
3. Divide the Dough:
   After chilling, trim any uneven edges and cut the dough into 8 even pieces, each about 2-3cm wide.
4. Shape the Pieces:
   With the grain of the dough facing upwards, gently press each piece with your hand. Use a rolling pin to roll out each piece slightly, then roll it up tightly, leaving the end slightly unfolded for texture.

Step 5: Final Fermentation

1. Prepare the Bread Pan:
   Place the rolled pieces of dough into a bread pan, leaving a bit of space between each piece for expansion.
2. Create a Warm Environment:
   Cover the pan with plastic wrap or a lid. Place it in a turned-off oven with a bowl of hot water to create a warm, humid environment.
3. Ferment:
   Allow the dough to ferment for 4-5 hours at 25-27°C (77-81°F) until doubled in size.

Step 6: Bake the Bread

1. Preheat the Oven:
   Preheat your oven to 190°C (375°F).
2. Brush with Milk:
   Brush the surface of the dough with milk for a golden finish.
3. Bake:
   Place the bread pan on an oven tray and bake for 23 minutes. Cover the pan with aluminum foil and bake for an additional 7 minutes to prevent over-browning.
4. Cool the Bread:
   Immediately remove the bread from the oven and release it from the pan. Allow it to cool on a wire rack to prevent moisture buildup.

Why This Recipe is Timeless

Buttery Layered Bread embodies the timeless appeal of handmade, baked goods. Its soft, flaky layers and rich buttery flavor make it a universal favorite, suitable for breakfast, snacks, or as an accompaniment to meals.

This recipe requires patience and care, but the result is a bread that is both visually stunning and deliciously satisfying. The process of laminating dough with butter dates back centuries, proving its enduring popularity. The bread’s versatility allows it to be enjoyed in various ways—spread with jam, paired with soups, or simply savored on its own.

Nutrition Facts (Per Serving)

• Calories: 250 kcal
• Protein: 5g
• Fat: 12g
• Carbohydrates: 30g
• Fiber: 1g
• Sugar: 4g

Frequently Asked Questions (FAQs)

1. Can I use salted butter for the butter layer?
Yes, but reduce the amount of salt in the dough to avoid an overly salty flavor.

2. Can I speed up the fermentation process?
Using a slightly warmer environment (around 30°C) can reduce the fermentation time, but avoid temperatures that may melt the butter layers.

3. Can I freeze the dough?
Yes, you can freeze the shaped dough before the final fermentation. Thaw in the refrigerator overnight before fermenting and baking.

4. What if my butter breaks through the dough?
Chill the dough for a bit longer and sprinkle it lightly with flour before rolling again.

Tips for Success

1. Keep the Butter Cold: Ensure the butter stays firm but pliable during the laminating process to maintain distinct layers.
2. Chill Between Folds: Refrigerating the dough between folds prevents the butter from melting and ensures clean layers.
3. Don’t Overproof: Avoid letting the dough ferment for too long, as it may lose its structure.

Storage Tips

• Room Temperature: Store the bread in an airtight container for up to 2 days.
• Refrigerator: Refrigerate for up to 5 days. Warm in the oven before serving.
• Freezer: Freeze for up to 1 month. Thaw and reheat to enjoy.

Conclusion

Buttery Layered Bread is more than just a loaf—it’s a testament to the art of baking. Its flaky layers and rich flavor create a sensory experience that brings joy with every bite. While the process requires time and effort, the reward of pulling apart those tender, buttery layers is unmatched.

This bread captures the timeless essence of homemade baking, offering warmth and comfort to those who enjoy it. Whether you’re a seasoned baker or a beginner, this recipe is a journey worth taking. So roll up your sleeves, gather your ingredients, and prepare to savor the magic of Buttery Layered Bread. You’ll find yourself coming back to this recipe time and time again. Bon appétit