2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup warm water (about 110°F/45°C)
1 cup warm milk (about 110°F/45°C)
3 cups all-purpose flour (plus extra for dusting)
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1/4 cup unsalted butter, melted (plus more for greasing)
For the Butter Layers:
1/2 cup unsalted butter, softened (or use cold butter grated with a box grater)
Optional Toppings:
Sea salt flakes
Fresh herbs (like parsley or thyme)
Garlic powder
Cinnamon sugar (for a sweet version)
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, dissolve the yeast in warm water. Let it sit for 5–10 minutes until frothy.
In a separate bowl, whisk together the warm milk, melted butter, egg, sugar, and salt.
2. Make the Dough
Combine the yeast mixture and milk mixture in a large mixing bowl.
Gradually add the flour, stirring until a soft dough forms.
Knead the dough on a lightly floured surface for 3–5 minutes until smooth and elastic. (If sticky, add a little more flour, 1 tablespoon at a time.)
Shape the dough into a ball, place it in a greased bowl, cover with a towel, and let it rise for 30 minutes, or until doubled in size.
3. Prepare the Butter Layers
Once the dough has risen, punch it down and roll it out into a rectangle (about 12×16 inches) on a lightly floured surface.
Spread the softened butter evenly over the dough, leaving a small border around the edges. (Alternatively, grate cold butter over the dough for an even layer.)
4. Create the Layers
Cut the buttered dough into 6 equal strips lengthwise.
Stack the strips on top of each other, creating a tall stack of layered dough.
Cut the stack into 6 equal pieces, resulting in small stacks of layered dough.
5. Assemble the Bread
Grease a loaf pan (9×5 inches) and arrange the dough stacks upright in the pan, cut-side up. Leave a little space between each piece to allow for rising.
Cover the pan with a towel and let the dough rise again for 20–30 minutes, or until puffy.
