How to Make Bread with Flour, Butter, and Eggs

Essential

• All‑purpose flour (about 3–4 cups, add as needed)
• Unsalted butter (3–4 tbsp, softened or melted)
• Eggs (2–3, room temperature)
• Milk or water (about 1–1½ cups, warm)
• Sugar (1–3 tbsp, optional for slight sweetness)
• Salt (1–2 tsp)
• Yeast (2¼ tsp active dry or instant)

Optional finish

• Egg wash (1 egg + 1 tbsp milk) for shine
• Butter for brushing after bake

Step by step

1. Warm the milk/water to lukewarm (not hot). Whisk in yeast and sugar; let sit 5–10 minutes until foamy.
2. In a bowl, whisk eggs and melted butter. Stir in the yeast mixture.
3. Add 2 cups flour and salt; mix until shaggy. Add more flour gradually until a soft, slightly sticky dough forms.
4. Knead 8–10 minutes (stand mixer or by hand) until smooth and elastic. If overly sticky, dust with small amounts of flour.
5. First rise: place dough in a greased bowl, cover, and let rise in a warm spot until doubled (60–90 minutes).
6. Shape: gently deflate, shape into a loaf (or rolls), and place in a greased pan.
7. Second rise: cover and let rise until puffy and near doubled (30–60 minutes).
8. Bake: 350°F (175°C) for 28–35 minutes for a loaf; rolls 18–22 minutes. Top should be golden; internal temp ~190–195°F.
9. Finish: brush with butter or egg wash shine (if not applied pre‑bake). Cool before slicing for best crumb.

• Soft dough: Enriched breads prefer a slightly tacky dough. Add flour by feel, not only by cups.
• Warm rise: A gently warm environment speeds yeast. Avoid hot surfaces that can kill yeast.
• Shine vs. softness: Egg wash gives shine; butter brushing gives softness and flavor.
• Cool to slice: Let the loaf cool so the crumb sets; slicing too hot compresses the interior.