Ingredients:

  • 240ml warm water
  • 15g honey or raw sugar
  • 7g active dry yeast
  • 400g bread flour
  • 9g fine sea salt
  • 28g unsalted butter, softened

Instructions:

  1. Combine 240ml warm water, 15g honey, and 7g yeast in the mixer bowl. Note: Wait 5-10 mins until the surface is foamy and bubbly.
  2. Pour in 200g (about half) of the bread flour and 9g sea salt.
  3. Start the mixer. Use the paddle attachment on low speed until a thick slurry forms.
  4. Add 28g softened butter. Note: Pieces should be small to mix evenly.
  5. Add the remaining 200g of flour and swap to the dough hook.
  6. Knead on medium low for 7 minutes until the dough cleans the sides of the bowl.
  7. Cover the bowl with a damp cloth and let rise in a warm spot for 1 hour 15 mins until doubled in size.
  8. Gently deflate the dough and roll it into a tight cylinder.
  9. Place in a greased pan and let rise for 1 hour until the dough peeks over the pan rim.
  10. Bake at 375°F (190°C) for 30 minutes until the top is deep mahogany brown.