Old-fashioned bread with butter and sugar

Since last week, all my thinking is about bread making. When I met up with my best friend newly. Suddenly, he discusses with me the topic of bread making too. As a result, I decide to start bread-making comes the following weekend.

My favorite bread is still the Old school bread in spite of the existence of different modern bread types. Mostly traditional pieces of bread like such, rich luscious butter in bread covered with a lot of sugar served in a pull-apart form.

Although there have been different kinds of bread-making methods, I feel that no matter what method it is, as long as they are homemade, they are the best as they can be!

And I also remember that as long as there’s a so-called “cooked dough” prior to making the bread dough, the result will yield a softer bread in which they can last longer too. Plus to the cooked dough, a twice-proofing will also allow for a softer than usual bread which the softness can perhaps reach until to the 3rd day still !

How to make that Old-fashioned bread with butter and sugar


For the dough all night:

  • 100g of bread flour
  • 70g boiling water

For the bread dough

  • 300g bread flour
  • 100g plain flour
  • 80g of sugar
  • 20g powdered milk
  • 1 tablespoon of instant yeast
  • 1 teaspoon of salt
  • 1 large egg
  • 175 g cold water
  • 60g butter
  • a few cubes of butter (about 3-4g per piece)
  • sugar
  • 1 egg yolk (for brushing)


Prepare the dough overnight by mixing boiling water and bread flour. Wrap it in cling film and leave it overnight in the refrigerator.

Add the bread flour, plain flour, sugar, powdered milk and salt to a bowl. Make a hollow in the middle of the flour and add the baking powder. Mix well for about 30 seconds on low speed.

Add the water slowly before adding the egg. Beat on low to medium speed until a coarse dough forms.

Add the dough overnight and beat until well combined.

Add the butter and beat until an elastic dough is obtained (when the dough can be stretched thinly).

Remove the dough and continue kneading the dough with your hands on a floured surface for about 1 more minute. Set it aside in a mixing bowl to allow it to rise for 40 minutes. Cover the bowl with a damp cloth while rising.

When the dough has puffed up or doubled in size, hit it gently to release the air.

Divide the dough into 12 portions and set aside for about 10 minutes.

Further divide each dough into 30g each and place in a greased 8-inch square pan. Continue until all the rest of the dough is used up.

Let the bread dough rest in the pan for another 40 minutes. To speed up the rising, you can add boiling water in a bowl and place the mold on top and leave them in an enclosed place, such as in the microwave or oven (without turning on). When the dough has doubled in size or is touching, make a slit in the middle of each piece of bread.

Add a small piece of butter cube in each slit, egg wash the bread and sprinkle generously with sugar on top.

Bake in a preheated 180 degree oven for about 20 minutes or until golden brown. Unmould when the bread has cooled slightly. Serve hot and enjoy!

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