Easy Salt Bread
Easy Salt Bread
Ingredients
For the Dough
- 1 1/4 cups warm milk, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 large egg
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
For Shaping and Finishing
- 1 tablespoon all-purpose flour, for dusting
- 2 tablespoons unsalted butter, cut into 16 small pieces
- as needed water, for spraying
- 1/2 teaspoon salt, flaky sea salt, for sprinkling
- 2 tablespoons unsalted butter, melted, for brushing
Instructions
- 1
In a large mixing bowl, combine the warm milk, active dry yeast, granulated sugar, and the large egg. Whisk until well combined.
⏱️ 5 min
- 2
Gradually add 3 1/2 cups of the all-purpose flour to the wet ingredients, mixing until a shaggy dough forms. Add the salt.
⏱️ 3 min
- 3
If using a stand mixer, attach the dough hook. Add the softened 1/4 cup butter to the dough. Mix on medium-low speed for 15 minutes, or until the dough is sticky but pulls away from the sides of the bowl. If kneading by hand, knead on a lightly floured surface for 15-20 minutes, adding the butter after 5 minutes of kneading, until the dough is smooth and elastic.
⏱️ 15 min
- 4
Lightly flour a clean surface (like a wooden board). Transfer the sticky dough to the floured surface. Cover the dough with a clean cloth and let it rise in a warm place until it doubles in size, about 60-90 minutes.
⏱️ 90 min
- 5
Once the dough has doubled, gently punch it down to release the air.
⏱️ 1 min
- 6
Divide the dough into 16 equal portions. Lightly flour your hands and a cutting board.
⏱️ 5 min
- 7
Take one portion of dough and flatten it into a long, irregular shape, about 4-5 inches long. Place one small piece of butter (from the 2 tablespoons, cut into 16 pieces) onto the flattened dough. Roll the dough tightly from the wider end into a mini croissant shape. Repeat for all remaining dough portions.
⏱️ 10 min
- 8
Arrange the shaped mini croissants on a baking tray lined with parchment paper, leaving some space between each.
⏱️ 2 min
- 9
Preheat your oven to 375°F. Using a water spray bottle, lightly mist the tops of the bread dough. Sprinkle a pinch of flaky sea salt onto each bread.
⏱️ 5 min•🌡️ 375
- 10
Place the baking tray into the preheated oven. Bake for 15 minutes, or until the breads are golden brown and sound hollow when tapped on the bottom.
⏱️ 15 min•🌡️ 375
- 11
Immediately upon removing the breads from the oven, brush them generously with the 2 tablespoons of melted butter. Serve warm and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Salt Bread
For the Dough
- 1 1/4 cups warm milk, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 large egg
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
For Shaping and Finishing
- 1 tablespoon all-purpose flour, for dusting
- 2 tablespoons unsalted butter, cut into 16 small pieces
- as needed water, for spraying
- 1/2 teaspoon salt, flaky sea salt, for sprinkling
- 2 tablespoons unsalted butter, melted, for brushing
Instructions
- 1
In a large mixing bowl, combine the warm milk, active dry yeast, granulated sugar, and the large egg. Whisk until well combined.
⏱️ 5 min - 2
Gradually add 3 1/2 cups of the all-purpose flour to the wet ingredients, mixing until a shaggy dough forms. Add the salt.
⏱️ 3 min - 3
If using a stand mixer, attach the dough hook. Add the softened 1/4 cup butter to the dough. Mix on medium-low speed for 15 minutes, or until the dough is sticky but pulls away from the sides of the bowl. If kneading by hand, knead on a lightly floured surface for 15-20 minutes, adding the butter after 5 minutes of kneading, until the dough is smooth and elastic.
⏱️ 15 min - 4
Lightly flour a clean surface (like a wooden board). Transfer the sticky dough to the floured surface. Cover the dough with a clean cloth and let it rise in a warm place until it doubles in size, about 60-90 minutes.
⏱️ 90 min - 5
Once the dough has doubled, gently punch it down to release the air.
⏱️ 1 min - 6
Divide the dough into 16 equal portions. Lightly flour your hands and a cutting board.
⏱️ 5 min - 7
Take one portion of dough and flatten it into a long, irregular shape, about 4-5 inches long. Place one small piece of butter (from the 2 tablespoons, cut into 16 pieces) onto the flattened dough. Roll the dough tightly from the wider end into a mini croissant shape. Repeat for all remaining dough portions.
⏱️ 10 min - 8
Arrange the shaped mini croissants on a baking tray lined with parchment paper, leaving some space between each.
⏱️ 2 min - 9
Preheat your oven to 375°F. Using a water spray bottle, lightly mist the tops of the bread dough. Sprinkle a pinch of flaky sea salt onto each bread.
⏱️ 5 min•🌡️ 375 - 10
Place the baking tray into the preheated oven. Bake for 15 minutes, or until the breads are golden brown and sound hollow when tapped on the bottom.
⏱️ 15 min•🌡️ 375 - 11
Immediately upon removing the breads from the oven, brush them generously with the 2 tablespoons of melted butter. Serve warm and enjoy!
⏱️ 2 min