Garamond Butter Bread


The city of Garamond in Est Acre, Gristan is known for many things. Bread is one of them. This farmer's bread uses butter, egg, and milk to create a loaf that's crisp and flaky on the outside and soft and chewy on the inside. Try a slice with honey and butter or make smaller loaves as dinner rolls and sops.


1 package (1/4 oz) instant yeast

2 Tbsp granulated sugar

1/4 cup salted butter, softened

1/2 cup warm filtered water

1/2 cup warm milk

1/2 Tbsp salt

4 cups bread flour

1 egg

All purpose flour


1. In a large bowl, dissolve yeast and sugar in warm water. Mix in butter, milk, salt, egg, and half the flour. Combine thoroughly and gradually add remaining flour. If the dough is too wet, add extra AP flour.
2. Flour a surface with AP flour, then knead on flour until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 2-3 hours.
3. Shape the dough into a tight ball and score with a sharp knife or bread lame.
4. Loosely cover and allow to rest for 30 minutes. Meanwhile, place a cast iron pot with lid on the middle rack of your oven and preheat to 475F.
5. Carefully place the loaf in the cast iron pot, covered. Lower the temperature to 425F.
6. After 25 minutes, remove the lid.
7. After 10 more minutes, or when the crust is golden brown and the loaf sounds hollow when you knock on the bottom, move the loaf to a cooling rack. Let cool at least 2-3 hours before cutting.