A Tradition in Family Baking

90-Minute Buttercrust Bread

4.9 from 8 reviews
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!
Yield: 2 loaves
Ingredients
  • 5½ to 6 cups bread flour
  • 2 packages (4½ tsp) RED STAR Platinum Yeast
  • 2 Tbsp sugar
  • 1 Tbsp salt
  • 1 cup milk
  • 1¼ cups water
  • 3 Tbsp butter or margarine
  • 1 Tbsp butter or margarine, melted
Instructions
  1. In a large mixer bowl, combine 2½ cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe bowl, heat milk, water and 3 Tbsp butter until warm (120-130°F; butter does not need to melt). Add to flour mixture. Beat at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm oven (Turn oven to lowest setting for 1 minute, TURN OFF.) or warm area for 20 minutes.

  2. 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 oven (Turn oven to lowest setting for 1 minute, TURN OFF.) or warm area until almost doubled, about 30 minutes. With a very sharp knife, make a slash across the top of each loaf and pour melted butter into each slash. Preheat oven to 400°F. Bake for 20 to 25 minutes until golden brown. Remove from pans; cool.

  3. Recipe featured at Stephie Cooks.

 

34 Comments
  1. This recipe is the best white bread recipe I have ever baked. I will be making this bread weekly! It so moist, a perfect sandwich bread,dipping in gravy or for toast in the morning.
    I will be passing this bread recipe to my daughter’s after I present each of them with a loaf for Christmas.
    Merry Christmas!

  2. Can use any kind of flour to make bread this is my first attempt to try this

  3. Wow !!! I was baking artisan bread today and wanted to make a white bread that would take less time, in effect making good use of the oven today. This bread is fantastic !! Lovely soft crumb, moist and the flavour, delicious. Thanks for a great recipe ?

  4. I wanted to make this bread, but my supermarkets don’t carry Red Star yeast. I asked if I could use another yeast, never got a response back. So I’ll would be able to make this bread.

  5. I’ve made a varient of this for years. I add an egg or two during the first mix, and cut other liquid by 1/3 cup.

  6. Will this recipe work using a banneton and a baking stone?

    • Hi Kate,
      I don’t see why it wouldn’t work. You may need to adjust the rise times and bake times. Let us know if you try it!
      Happy baking!
      Carol

  7. Can I make this with instant yeast?

    • Hi Lynne,
      Yes, the recipe uses our Platinum yeast, which is an instant yeast with dough improvers. You can also use our Quick Rise (instant) Yeast.
      Happy baking!
      Carol

  8. I made this bread last night. It’s delicious – and so easy! Can I freeze the dough? Before or after the first rise? Also — can I do the first rise overnight in the refrigerator or will it overproof?

    • Hi Emilie,
      I’m glad to hear that you enjoyed the recipe! We don’t recommend freezing the dough – it will damage the gluten network in the dough as well as the yeast cells, which will result in poor rising. Here’s a link to some tips on freezing finished breads: https://redstaryeast.com/yeast-baking-lessons/postpone-baking/. If you do the first rise in the refrigerator, make sure to cover tightly with plastic wrap so the dough doesn’t dry out. You may need to punch the dough down a few times so it doesn’t overflow.
      Happy baking!
      Carol

  9. Hi Cindy use Redstar Yeast (dry) freeze it and only thaw what I need for my needs I use the old fashioned method and sour dough starter never have a problem My whole family eat and take my bread home when they taste it even sceptics love Redstar is my choice.

  10. I have been using Red Star yeast products for 60 years!! They have NEVER failed me and I believe Red Star is responsible for much of my reputation as a top baker. It is so delightful to see new young bakers who are just as excited and enthralled as I was all those years ago! Hat off to my RED STAR YEAST!

  11. Here in Holland we only have one kind of yeast ( the Dutch equivalent of the red star active dry yeast). I would like to make this bread but I assume that I need to adapt the recipe when using the normal active dry yeast… Does anyone know how to do this?

    • Hi Patricia,
      With Red Star Active Dry Yeast you can substitute it one-for-one with the Platinum yeast, just expect a longer rise time. I am not familiar with Dutch active dry yeast, but you can try this method — just keep an eye on the dough to make sure it’s risen enough before proceeding with the next step.
      Happy baking!
      Carol

  12. I make bread every week so consider myself a baker. This was very good and my hubby loved it. I mixed it in my Kitchen Aid and let it rise about an hour the first rise, punched down and rolled into ball and let it rise a second time on parchment. Then slipped it into my pre heated le crueset iron pan, on the parchment, covered and baked at 425 for 30 minutes. It was fantastic. Did not put butter on top. We like a crispy crust, so left it in the oven uncovered for another 5 minutes. Easy, peasy.

  13. So, I’m not a baker…or at least I’ve never considered myself one, although I find myself baking more and more the older I get. I’ve attempted bread before, and I’ve always been disappointed! This time OMG, I MADE BREAD!!! It came out beautifully and it tastes delicious! Even my English hubby, who is very picky about bread loved it!! Thank you!!!

  14. What fo you mean by “roll”? I am not understanding this.

    • Hi Richelle,
      On lightly floured surface, roll or pat each half to a 14×7-inch rectangle.
      >> Either use a rolling pin and ‘roll’ out the dough into a rectangle, or use your hands/fingers and pat/stretch the dough into a rectangle.

      Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.
      >> Once formed into the rectangle, roll the dough with your hands into the shape of a log. Use pressure as you roll the dough into the log – keeping it tight.

      I hope this helps!
      Happy baking!
      Carol

  15. I just made this today. We’re getting some snow in later today, and it seemed perfect weather for chicken and rice soup and buttered bread. Oh my word, this is delicious bread. YUM.

  16. I have been making this bread every week since I first tried it about 2 months ago. One loaf goes to my daughter and one I keep. Absolutely love it! I layer Swiss cheese on it before I roll it, and the flavor is fantastic.

  17. I am making this now with my students I have 8 mini loaf pans I am going to let is rise longer than 30 min the first time and it will work about 2 hours the second time because the kids won’t be here to bake.
    We shall see how it comes out.
    Pat

  18. I made this recipe this week. The flavor of the bread was good. I could see this being a good sandwich bread because the crust is not too crunchy- but I happened to eat it with stew. The texture is pretty thick- but I am new to bread making… So perhaps it is the technique I am using. Is there any way to make bread lighter and fluffier?

  19. I wonder how the recipe would work if it was cut in half and use the dough setting on my bread machine?? I love to do my dough with the bread maker, never baked a loaf yet in it! Haha

  20. This recipe makes seriously delicious bread! I’ve made it three times this week. To make it dairy-free, I just used water and coconut oil in place of milk and butter. I seldom leave a comment, but I am so in love with this bread I wanted to tell the world.

Leave a Reply

Rate this recipe: