Buttery Layered Bread

Preheat the Oven:
Preheat your oven to 190°C (375°F).
Brush with Milk:
Brush the surface of the dough with milk for a golden finish.
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.
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
Keep the Butter Cold: Ensure the butter stays firm but pliable during the laminating process to maintain distinct layers.
Chill Between Folds: Refrigerating the dough between folds prevents the butter from melting and ensures clean layers.
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