Brown Butter Bread Loaf With Nutty Aroma and Tender Crumb

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 25 minutes (active)
• Cook Time: 35–38 minutes
• Total Time: 2 hours 30 minutes (includes cooling; rise times vary)

Quick Ingredients

• 1/2 cup (113 g) unsalted butter (to brown)
• 3 cups (360 g) bread flour
• 2 1/4 tsp (7 g) instant yeast
• 1 1/2 tsp (9 g) fine salt
• 2 tbsp (30 g) honey
• 3/4 cup (180 g) whole milk, warmed to 105°F (41°C)
• 1 large egg (50 g), room temperature
• 1 tbsp (14 g) butter (for the pan)
• Optional: 1 tbsp whole milk for egg wash + flaky salt for topping

Do This

• 1) Brown the butter until amber and nutty; cool to warm (about 95–105°F / 35–41°C).
• 2) Mix flour, yeast, and salt. Add warm milk, honey, egg, and browned butter; form a soft dough.
• 3) Knead 8–10 minutes until smooth and stretchy.
• 4) Rise covered 60–75 minutes at warm room temp until doubled.
• 5) Shape into a loaf; proof in a buttered 9 x 5-inch pan for 40–55 minutes.
• 6) Bake at 350°F (177°C) for 35–38 minutes until deep golden and 190°F (88°C) inside.
• 7) Cool 1 hour before slicing for the best tender crumb.

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Why You’ll Love This Recipe

• Big flavor from a simple upgrade: browning the butter adds deep, nutty warmth that makes the loaf taste bakery-level.
• Tender, sliceable crumb: enriched dough (milk, egg, and butter) stays soft without being cake-like.
• Everyday-friendly: straightforward mixing and shaping, with clear timing and temperatures.
• Versatile: perfect for toast, sandwiches, or simply warm with a swipe of butter.

Grocery List

• Produce: None
• Dairy: unsalted butter, whole milk, eggs
• Pantry: bread flour, instant yeast, honey, fine salt (optional: flaky salt)

Full Ingredients

For the brown butter

• 1/2 cup (113 g) unsalted butter

For the dough

• 3 cups (360 g) bread flour
• 2 1/4 tsp (7 g) instant yeast
• 1 1/2 tsp (9 g) fine salt
• 2 tbsp (30 g) honey
• 3/4 cup (180 g) whole milk, warmed to 105°F (41°C)
• 1 large egg (50 g), room temperature
• All of the browned butter from above, cooled to warm (about 95–105°F / 35–41°C)

For the pan and finish

• 1 tbsp (14 g) butter, softened (for greasing the pan)
• Optional egg wash: 1 large egg (50 g) + 1 tbsp (15 g) whole milk
• Optional topping: 1/8 tsp flaky salt (or to taste)

Step-by-Step Instructions

Step 1: Brown the butter for deep, nutty flavor

In a small saucepan over medium heat, melt 1/2 cup (113 g) unsalted butter. Once melted, keep cooking, stirring and scraping the bottom frequently with a heatproof spatula or wooden spoon.

After about 5–7 minutes, the butter will foam, then the milk solids will turn golden to amber brown and smell distinctly nutty (like toasted hazelnuts). Immediately pour the brown butter (including the browned bits) into a heatproof bowl to stop the cooking.

Let it cool until warm, not hot, about 10–15 minutes. Aim for 95–105°F (35–41°C) so it won’t scramble the egg or harm the yeast.

Step 2: Combine the dry ingredients

In a large mixing bowl (or the bowl of a stand mixer), whisk together:

3 cups (360 g) bread flour, 2 1/4 tsp (7 g) instant yeast, and 1 1/2 tsp (9 g) fine salt.

This quick mix distributes the yeast and salt evenly so the dough rises reliably.

Step 3: Add the wet ingredients and form a shaggy dough

Add 3/4 cup (180 g) warm milk (105°F / 41°C), 2 tbsp (30 g) honey, 1 large egg, and the warm browned butter.

Stir with a sturdy spoon until a shaggy dough forms and no dry flour patches remain. If you’re using a stand mixer, use the dough hook on low speed for about 1 minute to bring it together.

Step 4: Knead until smooth and elastic

Knead by hand on a lightly floured surface, or in a stand mixer with the dough hook on medium-low, for 8–10 minutes.

You’re looking for a dough that feels smooth, supple, and slightly tacky (it should not feel dry). If the dough is very sticky and won’t become workable after a few minutes of kneading, add flour in small increments of 1 tbsp (8 g), kneading between additions.

Optional check: a small piece should stretch into a thin “windowpane” before tearing.

Step 5: First rise (bulk fermentation)

Shape the dough into a ball and place it in a lightly greased bowl. Cover tightly.

Let rise at 75–80°F (24–27°C) for 60–75 minutes, or until doubled in size. If your kitchen is cooler, it may take closer to 90 minutes.

Step 6: Shape the loaf and set up the pan

Grease a 9 x 5-inch (23 x 13 cm) loaf pan with 1 tbsp (14 g) softened butter.

Turn the dough out onto a lightly floured surface and gently press it into a rectangle about 8 x 12 inches. Starting from a short end, roll the dough up tightly into a log. Pinch the seam closed and tuck the ends under for a neat shape.

Place seam-side down into the prepared loaf pan.

Step 7: Second rise (final proof)

Cover the pan and let the dough rise at 75–80°F (24–27°C) for 40–55 minutes, until the center of the loaf crowns about 1 inch above the rim of the pan.

Near the end of the rise, preheat the oven to 350°F (177°C) with a rack in the lower-middle position.

Step 8: Bake until golden and fully set, then cool

Optional for a glossy top: Whisk together 1 egg and 1 tbsp (15 g) milk, then brush a thin, even layer over the proofed loaf. Sprinkle with a small pinch of flaky salt if you like.

Bake at 350°F (177°C) for 35–38 minutes, until the top is deeply golden brown. For accuracy, check doneness with a thermometer: the center should read 190°F (88°C).

If the top is browning too quickly, tent loosely with foil during the last 10 minutes.

Cool in the pan for 10 minutes, then turn out onto a wire rack and cool for at least 1 hour before slicing. This cooling time helps the crumb set so slices stay soft, not gummy.

Pro Tips

• Don’t rush the brown butter: keep stirring and watch the color. Amber with lots of browned specks is where the best flavor lives.
• Temperature matters: if the browned butter is hot, it can cook the egg and weaken the yeast. Let it cool to 95–105°F (35–41°C).
• Use the pan height as your proof guide: for the second rise, aim for the dough to crest about 1 inch above the rim before baking.
• Slice after cooling: cutting too early releases steam and compresses the crumb. Give it the full 1 hour if you can.
• For even slices: use a serrated bread knife and gentle sawing motions.

Variations

• Brown Butter Honey-Oat Bread: replace 1/2 cup (60 g) of the bread flour with old-fashioned oats (pulse briefly in a blender for a finer texture). Add 1 extra tbsp (15 g) honey.
• Garlic Brown Butter Loaf: after browning the butter, stir in 1 small garlic clove, finely grated and 1 tbsp chopped parsley (let it steep 5 minutes, then proceed). Skip the honey and use 1 tbsp (12 g) sugar instead for balance.
• Cinnamon-Sugar Toasting Bread: add 1 1/2 tsp ground cinnamon with the dry ingredients and increase honey to 3 tbsp (45 g).

Storage & Make-Ahead

Let the loaf cool completely, then store tightly wrapped at room temperature for up to 3 days. For longer storage, slice the loaf and freeze in a zip-top bag (with parchment between slices) for up to 2 months. Toast slices straight from frozen for the best texture.

Make-ahead option: prepare the dough through shaping, place in the loaf pan, cover tightly, and refrigerate for 8–16 hours. The next day, let it sit at room temperature for 60–90 minutes (until it crowns about 1 inch above the rim), then bake at 350°F (177°C) as directed.

Nutrition (per serving)

Approximate per slice (1/10 loaf): 220 calories, 7 g fat, 34 g carbohydrates, 6 g protein, 6 g sugar, 1 g fiber, 220 mg sodium.