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90-Minute Buttercrust Bread

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 (8×4-inch) loaves
16

Reviews

Ingredients

  • 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)

Instructions

  • 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 14×7-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 8×4-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.

Notes

Photo by Stephie Cooks.

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Review & Comments

Melissa J Lind | Reply

Do I use 2 Platinum Instant Sourdough packages in the white bread recipe or one? Sounds silly but I gotta ask.

Red Star Yeast | Reply

Hi Melissa,
Yes, use 2 packages of Platinum Instant Sourdough in this recipe.
Happy baking!
Carol

Melissa | Reply

I have a 13″ pullman pan. Could I put all of the dough in this size pan?

Red Star Yeast | Reply

Hi Melissa,
Typically a 13x4x4″ Pullman pan can hold a dough made with 5-6 cups of flour. However, recipes with bread flour do rise more than whole wheat/whole grains, so this recipe may be too much dough. You can certainly give it a try, let us know how it turns out!

Happy baking!
Carol

Margaret Burke | Reply

5 stars
I’ve never been a big fan of white bread… until today. This recipe is a revelation in bread – very tasty on its own, makes the best French toast ever. And you can’t beat it for easy. Thanks, Red Star!

Liz | Reply

Can you replace the milk with non-dairy milk like oat milk?

Red Star Yeast | Reply

Hi Liz,
Yes, that should work fine.
Happy baking!
Carol

Mary | Reply

5 stars
I made this today. It was fast and delicious. I halved the salt and it was still a little salty. Next time, I will cut it to 1 tsp. Was pleasantly surprised by how fast it was to make. Thanks!

Patricia | Reply

Can I use Lily Brand flour?
Thank you!

Red Star Yeast | Reply

Yes, any brand bread flour will work.
Happy baking!
Carol

Thams | Reply

5 stars
I made this bread for the first time today and its was just YUMMY! I am new at bread making but this is by far the best loaf I have made so far! Thank you so much!

Dawn | Reply

5 stars
I’ve been making this bread for a couple of months now. I decreased the salt. Perfect for sandwiches, grilled cheese, and toast. Knowing what is in the bread and no preservatives is a bonus! Every time I bake a batch it looks just as posted.

olga | Reply

How long would you knead with a dough hook. My hands aren’t the best for manual kneading.
Thanks

Red Star Yeast | Reply

Hi Olga,
I would start at 4 minutes on low-medium speed. Base kneading more by how the dough looks and feel than by time. You want it to be smooth and elastic, it should pull away from the sides of the bowl towards the end of kneading.
Happy baking!
Carol

Marisa | Reply

Hi Carol. Why does the list of ingredients ask for 5 1/2 – 6 cups of bread flour but the baking instructions says to use 2 1/2 cups of flour? Typo? Am I reading it wrong??
Can’t wait to try this recipe. Smells delicious already!!

Red Star Yeast | Reply

Hi Marisa,
As you read through the rest of the directions, you will see that the remaining flour is added after the initial mixing.
Happy baking!
Carol

Carol Mondro | Reply

I have 9″ x 5″ pans can I use these.
this bread sounds so good that I would love to try it.

Red Star Yeast | Reply

Hi Carol,
Yes, you can use 9×5-inch pans. Just keep in mind that the loaves may not have as much height as those made in smaller pans.
Happy baking!
Carol

Carol Mondro | Reply

Thank you for your help/ I would love a recipe that will fill my pans

Red Star Yeast |

You’re welcome. Many of our bread recipes call for a 9×5-inch pan. https://redstaryeast.com/?s=9×5

Linda macD | Reply

5 stars
Oh dear Lord‼️ phenomenal recipe, I made one of the loaves and the other half I place in a large muffin tin and frizzed the butter‼️ Can’t say enough, even the picky one broke his diet and ate a roll or two :0)

Rubydasch | Reply

5 stars
I love this recipe – it makes wonderful white bread. I recently got a grinder and have been grinding hard white wheat. I am wondering about trying this recipe with 1/2 freshly-milled whole wheat flour. I would probably add some vital wheat gluten. Should I do anything else different? Longer rising times or longer kneading? Thanks

Red Star Yeast | Reply

Hi Rubydasch,
Since flour properties can vary greatly, you will need to experiment with your own milled flour to optimize this recipe. We always recommend going by how your dough feels instead of solely based on a set time (for kneading and rising). More info on kneading and rising can be found in our Baking Steps Guide: https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/.
Happy baking!
Carol

Kim Bradford | Reply

Can this recipe be halved and made in my bread machine?

Red Star Yeast | Reply

Hi Kim,
Because this is not a ‘standard’ recipe (fast rise times), it is best made using traditional methods as indicated in the recipe. We do have a Bread Machine section with lots of recipes that I think you would enjoy baking >> https://redstaryeast.com/recipes/bread-machine-recipes/

I hope you will find this information helpful.
Happy baking!
Carol

Gabriel Grimes | Reply

4 stars
I recently halved this recipe and the bread was delicious tasting. I did find it to be a little dense so next time I’ll try to reduce the amount of salt.

Jessica | Reply

Hi there – I am very excited to try this recipe out. I want to go home and do it right away! I have all the ingredients on hand, minus the yeast you recommended. I have active dry yeast. Would this work?

Red Star Yeast | Reply

Hi Jessica,
Yes, you can use active dry yeast in this recipe. Just keep an eye on your dough, as the rise times may be longer.
Happy baking!
Carol

JFG | Reply

Would this recipe work in a bread machine? I am disabled and mixing dough by hand is difficult for me to do. I would make the dough in the machine, then finish by shaping the dough by hand. (Even doing that much can exhaust me) I love the results I get from red star bread machine yeast.
Thank You

Red Star Yeast | Reply

Hello and thank you for your question. You can use the bread machine to mix and knead the dough. Thanks for baking with us!

Happy baking!
Carol

JFG | Reply

I made this in my bread machine and it came out delicious!

Susan Wojcik | Reply

5 stars
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!

Robin | Reply

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

Red Star Yeast | Reply

Hi Robin,
We recommend bread flour – it is a strong flour that works best for yeast-raised doughs. https://redstaryeast.com/yeast-baking-lessons/common-baking-ingredients/flour/

If you have more questions, don’t hesitate to connect with us: https://redstaryeast.com/contact/
Happy baking!
Carol

Paul Pluth | Reply

I made this bread for the first time today, and I didn’t have bread flour. I planned on adding some gluten flour, but forgot! It turned out nicely in spite of that. Next time, I’ll add some gluten or use bread flour.

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Maggie | Reply

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 ?

Red Star Yeast | Reply

Hi Jean,
Please check your spam folder. I sent a reply on 5/15/18.

Kind regards,
Carol

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Roy | Reply

4 stars
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.

SometimesKate | Reply

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

Red Star Yeast | Reply

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

Lynne | Reply

Can I make this with instant yeast?

Red Star Yeast | Reply

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

emilie | Reply

5 stars
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?

Red Star Yeast | Reply

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

Joan Wiscount | Reply

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.

Chris Casey | Reply

5 stars
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!

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Patricia | Reply

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?

Red Star Yeast | Reply

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

Donella | Reply

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.

Paul Pluth | Reply

5 stars
Wow, I’m going to try this method!

Kathy Beech | Reply

5 stars
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!!!

Richelle | Reply

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

Red Star Yeast | Reply

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

Katie Heston | Reply

5 stars
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.

Johanny | Reply

5 stars
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.

Pat | Reply

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

Terica | Reply

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?

Red Star Yeast | Reply

Hi Terica,
I’m so happy to hear you liked the bread! The denser texture/crumb is due to the shorter rise times. If you’d like a lighter, fluffier dough, you can increase the first rise time. Let the dough rise until it tests ‘ripe’ >> https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/rising-ripe-test-first-rise/. Let us know if you try it!

Happy baking!
Carol

Sandie Heindel | Reply

5 stars
I love this recipe and make it at least twice a week. Last time after first rise I divided it into 10 (4oz) balls. Rolled each out to a 8 in square the put ham and sharp cheese in, jelly rolled and placed in pan to rise. We had 10 delicious ham and cheese rollup for dinner.

Red Star Yeast |

Sounds delicious, Sandie!

LaDonna | Reply

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

Red Star Yeast | Reply

LaDonna – that should work fine. Let us know if you try it!

Happy baking!
Carol@RSY

Rebecca Roper | Reply

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.

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