Buttertop Bread

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Recipe photo
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Yield: 1 loaf, about 18 servings

Recipe photo

No need to buy those wide-body buttertop loaves you see at the supermarket — it's easy to make your own.

Buttertop Bread

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, about 18 servings
Published: 03/21/2012



  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 3 tablespoons potato flour or 1/3 cup dry potato flakes
  • 1/4 cup sugar
  • 2 1/2 teaspoons instant yeast, SAF Gold instant yeast preferred
  • 1 large egg
  • 2 tablespoons soft or melted butter
  • 3/4 cup to 7/8 cup lukewarm milk*
  • *Use the greater amount in the summer, the lesser amount in the winter, and somewhere in between in the spring and fall. Your goal is a soft, elastic dough.


  • 1 tablespoon butter, melted

Tips from our bakers

  • When assessing whether your dough or bread has risen enough, go more by how much its volume has increased, rather than by how long it's been rising. Rising times in recipes aren't hard and fast; they're more a guideline, since there are so many variables that can affect how dough rises. If the recipe calls for your dough to "double in bulk," then that's the desired result; put away your stopwatch and let the dough rise on its own schedule.
  • If you don't use SAF Gold yeast, expect your rising times to be longer; SAF Gold is specially formulated to provide higher-sugar breads with a good, strong rise.


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1) Mix and knead all of the dough ingredients together until you've made a smooth, though somewhat sticky dough. If you're uncertain about the amount of milk to use, start with the lesser amount; you can always add more as you go along.

2) Place the dough in a lightly greased bowl, or an 8-cup measure, which allows you to track the dough's progress as it rises. Cover, and allow the dough to rise for about 90 minutes; it should become quite puffy, though it may not double in bulk.

3) Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" x 5" loaf pan.

4) Using a sharp knife, cut the loaf vertically down the middle from one end of the pan to the other, almost but not quite to the bottom of the pan.

5) Cover the loaf with lightly greased plastic wrap (or a shower cap), and allow it to rise until its top has crowned about 1" over the rim of the pan, about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

6) Bake the bread for 35 to 40 minutes, until it's golden brown. Tent it lightly with aluminum foil after about 15 minutes of baking; because of its somewhat higher sugar content, this bread tends to over-brown if not covered.

7) Remove the bread from the oven, and brush it with melted butter. Cool completely before slicing.

8) Store bread, tightly wrapped, for several days at room temperature; freeze for longer storage.

Yield: 1 loaf, about 18 servings.


  • star rating 04/26/2015
  • Tom G. from Pittsburgh, PA
  • This is the most awesome bread I have ever tasted. Very moist and slices perfect! FANTASTIC!!
  • star rating 07/30/2014
  • TerriSue from Mid-Cities, TX
  • My granddaughter wanted to make some bread today and she wanted white bread which I seldom make. I showed her all the white breads and she chose this one. I always have gold yeast on hand as well as red. So I said that this one would be fine. We had so much fun making it. My goal for this summer is for her to be able to read a recipe, make it, and also be able to half the ingredients and double the ingredients in her head for me. She is doing so well. When we are cooking or baking she measures out all of the ingredients. You should see how well she can fluff flour before she measures it. We let the kitchen aide do the initial kneading. She got the dough out of the dough bucket and kneaded it down. Really the only thing I did was the final shaping and slicing the loaf. The dough was a dream for her to work with. Why the 4 stars? Well Rowen gave it 5. But really when you are 7 years old and you tackle something like this it's hard to be objective. My 28 year son came by and his palette is a bit more refined. He thought it was way to sweet for P. J's. suggestion of egg or tuna salad, or a BLT. His comment was that it reminded him of a Mexican sweet bread. He also found it quite dry and this was after I had used gold yeast. He finally said Mom you have mad so many better white breads, don't waste the ingredients on this one. So the 7 yr old gives it a 5 and the 28 yr old gives it a 3 so I gave it a 4. P. J. thank you for a wonderful afternoon with my granddaughter, it was a win!
  • star rating 11/23/2013
  • Debbi from Spokane, WA
  • Splitting the uncooked dough was the only difficult thing about this. The oven spring is amazing! Wonderful. In my recipe box from now on.
  • star rating 10/29/2012
  • bytwila from KAF Community
  • As a child I remember Mother buying a butter-topped bread on occasion from a bakery next to my Dad's store. I did use some white whole wheat bread. This bread had a great texture, flavor and sliced great. My "V" was not quite as pretty as the photo but had no impact on a great tasting sandwich")

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