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90-Minute Buttercrust Bread

A traditional, basic white bread made easy by a streamlined method. Made special with butter in the bread and on top too!
90 Minute Buttercrust Bread
Yield 2 (8x4-inch) loaves


  • 5 1/2 to 6 cups bread flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 2 tablespoons granulated sugar
  • 1 tablespoon table salt
  • 1 cup milk
  • 1 1/4 cups water
  • 3 tablespoons butter
  • 1 tablespoon butter for brushing on crust (melted)


  • In a stand mixer bowl, combine 2 1/2 cups flour, yeast, sugar and salt; mix well.
  • In saucepan or microwave-safe bowl, heat milk, water and 3 tablespoons butter until warm (120-130°F; butter does not need to melt). Add to flour mixture.
  • Using dough hook attachment, beat at low speed until moistened; beat 3 minutes at medium speed. On low speed, gradually stir in enough remaining flour to make a firm dough. Knead until dough is smooth and elastic, about 5-7 minutes.
    Alternatively, mix ingredients (following above instructions) using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic, 6 to 8 minutes.
  • Place dough in greased bowl, turning to grease top. Cover; let rise for about 20 minutes.
  • Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8x4-inch bread pans. Cover; let rise in warm area until almost doubled, about 30 minutes.
  • Preheat oven to 400°F.
  • With a very sharp knife, make a slash across the top of each loaf and pour melted butter into each slash. Bake for 20 to 25 minutes until golden brown. Remove from pans; cool.


Photo by Stephie Cooks.