I Make Butter Bread at Home Every Day! No Knead! Homemade Bread, by Fast Easy Delicious on YouTube. 6 min 5 s.
- Video length
- 6 min 5 s
- Time to do it
- 2 hours 30 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Weigh 500 g bread flour, 6 g instant dry yeast and 8 g salt into a large bowl. Stir with a spoon so the yeast and salt spread evenly through the flour.
Pour in 390 ml water and mix until no dry flour is left, about one minute. The dough will be sticky and shaggy, which is normal for this recipe.
Add 25 g soft unsalted butter and work it into the dough with your hand or spoon. Stop as soon as the butter is mostly absorbed.
Cover the bowl and leave the dough at room temperature until it doubles in size, roughly 1 to 2 hours. Warm kitchens speed this up.
Tip the dough onto a floured surface and fold the edges into the middle four or five times. Shape it into a round or fit it into a lined loaf tin.
Cover and let the shaped dough rest for 30 to 45 minutes while the oven heats. Preheat the oven to 210°C / 410°F with a bowl of boiling water on the bottom shelf.
Score the top with a sharp knife, about 1 cm deep. Bake for 25 to 27 minutes until the crust is deep golden and the loaf sounds hollow when tapped.
Lift the bread onto a cooling rack and leave it at least 30 minutes before slicing. Cutting hot bread makes the inside gummy.
Tips and common mistakes
Hold back a splash of the water and add it only if the flour still looks dry, since flour absorbs water differently.
Keep the oven door closed for the first 20 minutes so the steam stays in and builds a crisp crust.
Use a kitchen scale if you have one, as cup measures of flour vary a lot and change the dough texture.
Take the butter out of the fridge early so it mixes in without tearing the dough.
Questions
Can I use active dry yeast instead of instant?
Yes. Use the same amount, but dissolve it in a little of the warm water first and give the dough a few extra minutes to rise.
Do I need a special pot or bread machine?
No. A plain baking tray or loaf tin works, and the bowl of boiling water in the oven gives the steam that helps the crust.
How do I know the dough has risen enough?
It should be about twice its starting size and look puffy. A gentle press with a floured finger should leave a dent that springs back slowly.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
