![Sweet and buttery loaf bread with a chunk torn out and a knife with butter.](https://assets.epicurious.com/photos/5a25b984a1b77660318fd529/1:1/w_2560%2Cc_limit/sweet-and-buttery-loaf-donna-hay-recipe-112917.jpg)
This buttery vanilla-scented bread makes an excellent addition to any brunch—or turn it into French toast for double the luxury.
Ingredients
8 servings
Step 1
Place the yeast, water and 1 tablespoon of the flour in a small bowl. Mix to combine and set aside.
Step 2
Place the chopped butter and sugar in the bowl of an electric mixer and beat on low speed until combined.
Step 3
Increase the speed to medium and beat for 8 minutes or until pale and creamy.
Step 4
Scrape down the sides of the bowl and add the egg yolks. Beat until well combined.
Step 5
Reduce the speed to low and gradually add the buttermilk, vanilla, salt, the remaining flour and the yeast mixture and beat until combined.
Step 6
Scrape down the sides of the bowl. Beat for a further 8–10 minutes or until the dough is smooth.
Step 7
Turn the dough out onto a lightly floured surface and, kneading gently, bring together.
Step 8
Transfer to a lightly greased bowl and cover with plastic wrap. Set aside in a warm place for 2–3 hours or until the dough has doubled in size.
Step 9
Brush a 10cm x 20cm (2-liter/2-quart-capacity) loaf tin with half the melted butter. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal pieces and shape into rounds. Arrange in the prepared tin, cover with plastic wrap and set aside in a warm place for 1–2 hours or until doubled in size.
Step 10
Preheat oven to 180°C (350°F). Using kitchen scissors, snip lengthways down the center of the dough in the tin to create 8 portions. Brush the dough with the remaining butter and bake for 30–35 minutes or until golden. Pull the loaf apart and spread with extra butter to serve.
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Reviews (2)
Back to TopWill make again. My dough was a heavy, wet dough and took about 4 hours to rise, then when putting it into the prepared pan, it deflated enough that I had to let it rise again.
lanninsl
Illinois
4/6/2020
What a tempting photo! This dough was lovely. I think I snipped too deeply and the loaf collapsed in on itself. It was still tasty, but dense. I'll try again with a light touch with the scissors.
mowald
Maryland
1/21/2018