Maślany chleb warstwowy: miękki, kruchy i przepysznie warstwowy

Prepare the Dough: In a large bowl, mix bread flour, sugar, salt, and dry yeast. Add warm milk and softened butter. Knead the mixture until smooth and elastic, about 8–10 minutes by hand or 5 minutes in a stand mixer with a dough hook.

First Rise: Cover the dough with a damp cloth or plastic wrap. Let it rise in a warm place for 1–1.5 hours or until doubled in size.

Roll and Layer Butter: Roll the dough into a rectangle on a floured surface. Evenly spread the cold butter over two-thirds of the dough. Fold the dough into thirds, like a letter, to create layers.

Second Rise: Place the folded dough back into the bowl, cover, and let it rest for 20 minutes.

Repeat Layering: Roll out the dough again and fold it into thirds once more. Let it rest for another 20 minutes.

Shape and Final Rise: Shape the dough into a loaf or desired shape. Place it in a greased loaf pan or baking tray. Cover and let rise for 45 minutes until puffed.

Bake: Preheat oven to 180°C (350°F). Optionally, brush the top with beaten egg for a shiny crust. Bake for 25–30 minutes or until golden brown and cooked through.

Cool: Let the bread cool on a wire rack before slicing.

Serving and Storage Tips: