Sweet and Buttery Loaf
A rich, tender bread loaf made with butter, buttermilk and vanilla, yielding a soft and pillowy texture. Perfect for pulling apart and serving warm with extra butter.
Ingredients
- •1 teaspoon dry yeast
- •¼ cup warm water
- •2⅔ cups plain flour
- •175 g unsalted butter
- •⅓ cup caster sugar
- •2 whole egg yolks
- •½ cup buttermilk
- •1 teaspoon vanilla extract
- •½ teaspoon table salt
Cooking Instructions
- 1.
Place the yeast, water and 1 tablespoon of the flour in a small bowl. Mix to combine and set aside.
5 min
- 2.
Place the chopped butter and sugar in the bowl of an electric mixer and beat on low speed until combined.
3 min
- 3.
Increase the speed to medium and beat for 8 minutes or until pale and creamy.
8 min
- 4.
Scrape down the sides of the bowl and add the egg yolks. Beat until well combined.
2 min
- 5.
Reduce the speed to low and gradually add the buttermilk, vanilla, salt, the remaining flour and the yeast mixture and beat until combined.
5 min
- 6.
Scrape down the sides of the bowl. Beat for a further 8-10 minutes or until the dough is smooth.
10 min
- 7.
Turn the dough out onto a lightly floured surface and, kneading gently, bring together.
5 min
- 8.
Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm place for 2-3 hours or until the dough has doubled in size.
180 min
- 9.
Brush a 10cm x 20cm (2-liter/2-quart-capacity) loaf tin with half the melted butter. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal pieces and shape into rounds. Arrange in the prepared tin, cover with plastic wrap and set aside in a warm place for 1-2 hours or until doubled in size.
120 min
- 10.
Preheat oven to 180°C (350°F). Using kitchen scissors, snip lengthways down the center of the dough in the tin to create 8 portions. Brush the dough with the remaining butter and bake for 30-35 minutes or until golden. Pull the loaf apart and spread with extra butter to serve.
35 min