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Activate yeast:
In a small bowl, dissolve dry yeast and sugar in warm water. Let sit for 5–10 minutes until frothy.
Prepare dough:
In a mixing bowl, combine flour and salt. Add the yeast mixture, milk, and 50 g of softened butter. Mix until a sticky dough forms.
Knead:
Knead the dough on a floured surface or with a stand mixer for about 8-10 minutes until smooth and elastic.
First rise:
Place dough in a greased bowl, cover with a towel, and let rise for 45 minutes until doubled.
Layer butter:
Roll out the dough into a rectangle. Spread remaining softened butter evenly over the dough. Fold and roll the dough several times to create flaky layers.
Shape and second rise:
Shape the dough into a loaf and place it in a greased loaf pan. Cover and let rise for 25 minutes.
Bake:
Preheat oven to 180°C (350°F). Bake the bread for 30-35 minutes until golden brown and hollow-sounding when tapped.
Cool:
Remove bread from pan and cool on a wire rack before slicing.
Serving and storage tips:
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