Trinidad Butter Bread
When searching for my newest bread adventure, I scrolled through a list and butter bread caught my eye. I have always been a huge fan of butter. Of course I had to try making a bread with butter in the name!Jump to Recipe
There were not many results when I went in search of a recipe. Luckily, I happened upon The Cupcake Criminal who had come up with a recipe in partnership with her mom and sister. I have paired down the original recipe to make 1 loaf rather than 2.
The first thing I do is preheat my oven and measure out my ingredients. Some may wait to turn on their ovens, but I prefer my kitchen to be a warm environment for the yeast.
Next pour in the warmed milk and half of the water. Mix until the dough comes away from the sides of the bowl, adding additional water when needed.
Knead the dough until smooth and elastic. The timing required for kneading will vary depending on your own strength and the type of flour you’re using.
Allow the dough to rise in a covered bowl for 1 hour. If you live in a dryer climate, I suggest dampening a cloth to cover the bowl.
Once the dough has doubled in size, punch it down and turn it out onto a floured surface. Roll the dough into a flat circle and brush with one tablespoon / 14.2 grams of melted butter. Roll the dough into a cylinder and place on a pan lined with parchment paper or a silicone mat.
Allow the shaped dough to rise once more for 30 minutes.
Before placing the bread into the oven, brush with another tablespoon / 14.2 grams of butter, and score a design if you desire.
Bake for 25-30 minutes until the outer crust is your desired color and the bottom of the loaf sounds hollow when you tap on it.
Once baked, brush one last tablespoon / 14.2 grams of melted butter, allow to cool, then serve.
I hope you enjoy this bread as much as I did! Please come back to visit for more recipes and ongoing adventures in bread!
Trinidad Butter BreadCourse: Lunch, Breakfast, Sides, DinnerCuisine: MediterraneanDifficulty: Easy
A deliciously buttery bread perfect for toasting.
4 cups / 480 grams flour
1 1/4 Tbsp / 14 grams yeast
2 Tbsp / 25 grams sugar
1/2 Tbsp / 8.5 grams salt
1/4 cup + 1 Tbsp / 63 grams shortening
1/2 cup / 123 grams warm milk
1/2 to 3/4 cup / 123 to 184 grams warm water
3 Tbsp / 42.6 grams melted butter
- Preheat oven to 350º F/ 177º C.
- Mix yeast into flour until well incorporated, then add in sugar, salt, and shortening.
- Pour in milk and half the warm water and mix well, adding more water until the dough is coming away from the sides of the bowl.
- Knead until dough is smooth and elastic.
- Allow dough to rest in bowl, covered for one hour.
- After dough has rested, punch it down and turn it out onto a floured surface. Roll it out into a flat circle.
- Brush the dough with one tablespoon / 14.2 grams of melted butter, and roll the dough into a cylindrical shape. Place on a pan lined with parchment paper or silicone mat.
- Allow the dough to rest for an additional 30 minutes.
- Before placing the bread into the oven, brush with another tablespoon / 14.2 grams of butter, and score a design if you desire.
- Bake for 25-30 minutes until the outer crust is your desired color and the bottom of the loaf sounds hollow when you tap on it.
- Once baked, brush one last tablespoon / 14.2 grams of melted butter, allow to cool, then serve.
Recipe adapted from: The Cupcake Criminal