Light butter bread

Light butter bread


This Polish-grown light butter bread is very fat and meaty when it is made. I really like it and can’t bear to eat it.


  • 410g high-gluten flour
  • 60g white sugar
  • 140ml light cream
  • 60ml milk
  • 1 egg
  • 5g yeast
  • 30g unsalted butter
  • 3g salt

Polish seed

  • 130 ml of cake flour
  • 130 ml of water
  • 1 gram of yeast


  1. Stir the Polish ingredients together the day before, ferment for 2 hours, and put in the refrigerator. Use it the next day.
  2. The next day, put the Polish seeds and all the ingredients except butter into a blender.
  3. Add butter, knead for 5 minutes, and knead to form a film.Ferment about an hour.
  4. Divide into 8 pieces. Wake up for 20 minutes.
  5. Dry and roll it up.
  6. Ferment until doubled in size. Brush the surface with egg wash and sprinkle with black sesame seeds.
  7. Place in the oven and bake at 175 degrees for 25 minutes.Remove from the pan and let cool.