Sweet and Buttery Loaf

A rich, tender bread loaf made with butter, buttermilk and vanilla, yielding a soft and pillowy texture. Perfect for pulling apart and serving warm with extra butter.

8 servings

6 hr 13 min

Published October 4, 2025

Ingredients

•1 teaspoon dry yeast
•¼ cup warm water
•2⅔ cups plain flour
•175 g unsalted butter
•⅓ cup caster sugar
•2 whole egg yolks
•½ cup buttermilk
•1 teaspoon vanilla extract
•½ teaspoon table salt

Cooking Instructions

1.
Place the yeast, water and 1 tablespoon of the flour in a small bowl. Mix to combine and set aside.
5 min
2.
Place the chopped butter and sugar in the bowl of an electric mixer and beat on low speed until combined.
3 min
3.
Increase the speed to medium and beat for 8 minutes or until pale and creamy.
8 min
4.
Scrape down the sides of the bowl and add the egg yolks. Beat until well combined.
2 min
5.
Reduce the speed to low and gradually add the buttermilk, vanilla, salt, the remaining flour and the yeast mixture and beat until combined.
5 min
6.
Scrape down the sides of the bowl. Beat for a further 8-10 minutes or until the dough is smooth.
10 min
7.
Turn the dough out onto a lightly floured surface and, kneading gently, bring together.
5 min
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.
180 min
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.
120 min
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.
35 min

Cooking Instructions

Place the yeast, water and 1 tablespoon of the flour in a small bowl. Mix to combine and set aside.

5 min

Place the chopped butter and sugar in the bowl of an electric mixer and beat on low speed until combined.

3 min

Increase the speed to medium and beat for 8 minutes or until pale and creamy.

8 min

Scrape down the sides of the bowl and add the egg yolks. Beat until well combined.

2 min

Reduce the speed to low and gradually add the buttermilk, vanilla, salt, the remaining flour and the yeast mixture and beat until combined.

5 min

Scrape down the sides of the bowl. Beat for a further 8-10 minutes or until the dough is smooth.

10 min

Turn the dough out onto a lightly floured surface and, kneading gently, bring together.

5 min

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.

180 min

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.

120 min

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.

35 min