Best Salted Butter Bread – Easy 45-Minute Recipe

There's something magical about the combination of warm bread and salted butter. This Salted Butter Bread takes that classic pairing to the next level by incorporating salted butter directly into the dough and brushing the baked loaf with more melted salted butter for a glossy, savory finish.

The result is a tender, pull-apart bread with a delicate crumb and a golden, slightly crispy crust that's sprinkled with flaky sea salt. It's incredibly versatile – enjoy it fresh from the oven, toasted for breakfast, or as a side to soups and salads.

This recipe is surprisingly simple, requiring just a few basic ingredients and minimal hands-on time. The dough comes together quickly, and the bread bakes in about 30 minutes, filling your kitchen with an irresistible aroma.

About the Ingredients

3 1/2 cups (440g) all-purpose flour, plus more for dusting

Use a high-protein flour like bread flour for a chewier texture. You can substitute up to 1 cup with whole wheat flour for a nuttier flavor.

2 1/4 teaspoons (7g) instant yeast

Instant yeast doesn't need proofing; if using active dry, dissolve in warm milk first. You can also use 1 packet of rapid-rise yeast.

1 1/2 teaspoons salt

Fine sea salt works best; if using table salt, reduce slightly as it's more concentrated.

1 tablespoon granulated sugar

Feeds the yeast and adds a hint of sweetness. You can swap for honey or maple syrup for a richer flavor.

1 cup (240ml) warm milk (about 110°F/43°C)

Whole milk gives the richest crumb; you can use 2% or plant-based milk like oat or almond.

1/4 cup (4 tablespoons / 57g) salted butter, melted and slightly cooled

The star ingredient – use high-quality European-style butter for extra flavor. If using unsalted, add 1/4 teaspoon extra salt.

1 large egg, at room temperature

Helps enrich the dough. For an eggless version, use 1/4 cup plain yogurt or applesauce.

For the topping: 2 tablespoons salted butter, melted

Brush on the baked loaf for a glossy, buttery sheen. If you prefer a lighter option, use olive oil.

1 teaspoon flaky sea salt (like Maldon)

Sprinkle on top before baking for that perfect salty crunch. You can also use kosher salt crushed lightly.

Tips & Tricks

• Ensure your milk is at the right temperature – too hot will kill the yeast, too cold will slow it down. Use a thermometer for accuracy.
• Knead until the dough is smooth and elastic – about 8-10 minutes by hand or 5-7 minutes in a stand mixer. The dough should pass the windowpane test (stretch a small piece without tearing).
• For a shinier crust, brush the bread with melted butter twice: once right after baking and again after it cools for 5 minutes.

Step-by-Step Instructions

1. Mix Dry Ingredients

In a large bowl, whisk together the flour, yeast, salt, and sugar. This ensures even distribution of the yeast and salt.

2. Add Wet Ingredients

Add the warm milk, melted butter, and egg to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.

3. Knead the Dough

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Alternatively, use a stand mixer with a dough hook on medium-low speed for 5-7 minutes.

4. First Rise

Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 hour. The dough should spring back when pressed gently.

5. Shape the Loaf

Punch down the dough to release air. Turn it out onto a floured surface and shape into a round loaf or place into a greased 9×5-inch loaf pan. If making a free-form loaf, shape it into a boule.

6. Second Rise

Cover the shaped dough and let rise again until puffy and almost doubled, about 30-40 minutes. Meanwhile, preheat your oven to 375°F (190°C).

7. Add Topping

Brush the top of the risen loaf with melted butter and sprinkle generously with flaky sea salt. Use a sharp knife to score a shallow cross on top if desired – this helps the bread expand evenly.

8. Bake Until Golden

Bake for 30-35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190°F (88°C). If the top browns too quickly, tent with foil.

9. Cool and Brush

Remove from the oven and brush immediately with additional melted butter. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Delicious Variations

Herb Salted Butter Bread

Add 1 tablespoon of fresh chopped rosemary or thyme to the dough, and use herb-infused butter for brushing.

Cheesy Salted Butter Bread

Fold in 1 cup of shredded cheddar or Parmesan into the dough after the first rise.

Sweet Salted Butter Bread

Increase sugar to 3 tablespoons and add 1 teaspoon of vanilla extract; brush with honey butter and sprinkle with coarse sugar.

How to Store Salted Butter Bread

Frequently Asked Questions

I hope you love this Salted Butter Bread as much as I do! If you try it, be sure to leave a comment and a rating below – I'd love to hear how it turned out for you. Don't forget to share your photos on Instagram and tag me @yourhandle!

Salted Butter Bread

Salted Butter Bread is a soft, fluffy loaf with a crisp, salty crust that's perfect for breakfast or snacking. This easy recipe yields a golden, buttery delight in under an hour.

★★★★½ 4.8 (156 ratings)

15 minPrep time35 minCook time8Servings285 kcalCalories

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🧂 Ingredients

• 3 1/2 cups (440g) all-purpose flour, plus more for dusting
• 2 1/4 teaspoons (7g) instant yeast
• 1 1/2 teaspoons salt
• 1 tablespoon granulated sugar
• 1 cup (240ml) warm milk (about 110°F/43°C)
• 1/4 cup (4 tablespoons / 57g) salted butter, melted and slightly cooled
• 1 large egg, at room temperature
• For the topping: 2 tablespoons salted butter, melted
• 1 teaspoon flaky sea salt (like Maldon)

📋 Instructions

1. 1Mix Dry Ingredients — In a large bowl, whisk together the flour, yeast, salt, and sugar. This ensures even distribution of the yeast and salt.
2. 2Add Wet Ingredients — Add the warm milk, melted butter, and egg to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
3. 3Knead the Dough — Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky. Alternatively, use a stand mixer with a dough hook on medium-low speed for 5-7 minutes.
4. 4First Rise — Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 hour. The dough should spring back when pressed gently.
5. 5Shape the Loaf — Punch down the dough to release air. Turn it out onto a floured surface and shape into a round loaf or place into a greased 9×5-inch loaf pan. If making a free-form loaf, shape it into a boule.
6. 6Second Rise — Cover the shaped dough and let rise again until puffy and almost doubled, about 30-40 minutes. Meanwhile, preheat your oven to 375°F (190°C).
7. 7Add Topping — Brush the top of the risen loaf with melted butter and sprinkle generously with flaky sea salt. Use a sharp knife to score a shallow cross on top if desired – this helps the bread expand evenly.
8. 8Bake Until Golden — Bake for 30-35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190°F (88°C). If the top browns too quickly, tent with foil.
9. 9Cool and Brush — Remove from the oven and brush immediately with additional melted butter. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

👨‍🍳 Chef's Note: This bread is best enjoyed the day it's made, but it toasts beautifully the next day. For the ultimate experience, serve warm with a pat of extra butter melting into each slice.

Servings: 8

Cuisine: American

Course: Bread

Nutrition (per serving): 285 kcal · 8g protein · 45g carbs · 8g fat