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Buttery oven-bottom loaf

Name: Buttery oven-bottom loaf
Yield: 1 round loaf, about 16 slices
Cuisine: United Kingdom
Ingredients: 500 g Strong white bread flour; 300 g Water At room temperature.; 10 g Fine salt; 7 g Instant dried yeast; 60 g Unsalted butter Softened.; 20 g Flour for shaping and dusting Use sparingly.

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Baking time: 35–40 min
Cuisine / style: United Kingdom

220°C conventional; the tray rests on a rack, never on the oven floor.

United Kingdom · White bread

Buttery oven-bottom loaf

A low, round white loaf with butter in the dough and shallow cuts around the top. Bake it on a tray set on a lower oven rack.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	60 g	Softened.
Handling	Flour for shaping and dusting	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 35–40 min

220°C conventional; the tray rests on a rack, never on the oven floor.

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Plan for: 315 min total; 35 min active

Method

01 · Mix the measured dough ingredients
5–7 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast
Mix the dough flour, water, salt and yeast until no dry flour remains. Knead for 3–4 minutes to bring it together.
Ready when: The dough is cohesive and begins to stretch.
01 Mix the white doughMix until the dough is cohesive.
02 · Knead in the softened butter
8–10 min
Use: Unsalted butter
Work in the softened butter a little at a time. Continue kneading for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The butter is fully incorporated and the dough is smooth and elastic.
02 Knead in the butterKnead until the butter is fully incorporated.
03 · Let the dough rise
60–90 min
Use:
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Ready when: The dough is airy and roughly doubled in volume.
03 Let the dough riseLeave the dough until airy and roughly doubled.
04 · Shape one round on a lined tray
6–10 min
Use: Flour for shaping and dusting
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Form one ball, then gently flatten it to about 18–20 cm across and 4 cm thick. Put seam-side down on the tray and dust the top lightly.
Ready when: The round has an even shape with no loose seam underneath.
04 Shape a low roundFlatten one round to about 18–20 cm across and 4 cm thick.
05 · Proof and heat the oven
45–60 min
Use:
Cover loosely and leave at 22–24°C for 45–60 minutes. Heat the oven to 220°C conventional during the final 20 minutes. Set a rack in the lower third of the oven.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
05 Proof until puffyLet the loaf become puffy before scoring.
06 · Score and bake the round
35–40 min
Use:
With a sharp blade, make six shallow cuts about 5 mm deep from the middle of the top toward the rim, spacing them around the loaf. Do not cut the dough into separate pieces. Bake for 35–40 minutes. Cover loosely with foil if the crust colours before the middle is cooked. Check the centre with a probe.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
06 Bake the scored roundBake until the base is firm and browned.
07 · Cool fully before slicing
90 min
Use:
Move the loaf to a rack and cool for at least 90 minutes before slicing or wrapping.
Ready when: The centre is cool and slices hold together.
07 Cool the whole loafCool for at least 90 minutes before slicing.

What to look for

Stage	Look / feel for	Needs attention
Mix the measured dough ingredients	The dough is cohesive and begins to stretch.
Knead in the softened butter	The butter is fully incorporated and the dough is smooth and elastic.
Let the dough rise	The dough is airy and roughly doubled in volume.
Shape one round on a lined tray	The round has an even shape with no loose seam underneath.
Proof and heat the oven	The dough is puffy and a light fingertip dent recovers slowly.
Score and bake the round	The base is firm and browned, and the bread centre reaches about 95°C.
Cool fully before slicing	The centre is cool and slices hold together.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The loaf spreads without rising well.	The dough was weakly developed or proofed beyond its strength.	Bake once ready and judge the centre as well as the crust.	Knead to the stated elasticity and use the proofing cue instead of waiting for a fixed timer.
The centre tears or feels gummy when sliced.	The loaf was underbaked or cut while hot.	Allow the remaining loaf to cool completely.	Check the centre temperature and firm base, then keep the full cooling interval.

Storage: Wrap when fully cool and keep in a cool dry place for up to 3 days. Freeze slices for up to 2 months.; Contains: wheat, milk.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two slices show the fine set crumb of a low round loaf. — Buttery oven-bottom loaf.

Recipe

Buttery oven-bottom loaf

A low, round white loaf with butter in the dough and shallow cuts around the top. Bake it on a tray set on a lower oven rack.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong white bread flour	500 g
Dough	Water	300 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	60 g	Softened.
Handling	Flour for shaping and dusting	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp blade	Use a very sharp small kitchen knife for shallow scores; it may drag more than a bread lame.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Allow: 315 min total; 35 min active

How do I make it?

Mix the measured dough ingredients
5–7 min
Mix the dough flour, water, salt and yeast until no dry flour remains. Knead for 3–4 minutes to bring it together.
Mix until the dough is cohesive.
Ready when: The dough is cohesive and begins to stretch.
Knead in the softened butter
8–10 min
Work in the softened butter a little at a time. Continue kneading for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Knead until the butter is fully incorporated.
Ready when: The butter is fully incorporated and the dough is smooth and elastic.
Let the dough rise
60–90 min
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Leave the dough until airy and roughly doubled.
Ready when: The dough is airy and roughly doubled in volume.
Shape one round on a lined tray
6–10 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Form one ball, then gently flatten it to about 18–20 cm across and 4 cm thick. Put seam-side down on the tray and dust the top lightly.
Flatten one round to about 18–20 cm across and 4 cm thick.
Ready when: The round has an even shape with no loose seam underneath.
Proof and heat the oven
45–60 min
Cover loosely and leave at 22–24°C for 45–60 minutes. Heat the oven to 220°C conventional during the final 20 minutes. Set a rack in the lower third of the oven.
Let the loaf become puffy before scoring.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
Score and bake the round
35–40 min
With a sharp blade, make six shallow cuts about 5 mm deep from the middle of the top toward the rim, spacing them around the loaf. Do not cut the dough into separate pieces. Bake for 35–40 minutes. Cover loosely with foil if the crust colours before the middle is cooked. Check the centre with a probe.
Bake until the base is firm and browned.
Ready when: The base is firm and browned, and the bread centre reaches about 95°C.
Cool fully before slicing
90 min
Move the loaf to a rack and cool for at least 90 minutes before slicing or wrapping.
Cool for at least 90 minutes before slicing.
Ready when: The centre is cool and slices hold together.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The loaf spreads without rising well.	The dough was weakly developed or proofed beyond its strength.	Bake once ready and judge the centre as well as the crust. Knead to the stated elasticity and use the proofing cue instead of waiting for a fixed timer.
The centre tears or feels gummy when sliced.	The loaf was underbaked or cut while hot.	Allow the remaining loaf to cool completely. Check the centre temperature and firm base, then keep the full cooling interval.

Useful recipe notes

Storage: Wrap when fully cool and keep in a cool dry place for up to 3 days. Freeze slices for up to 2 months.

Contains: wheat, milk.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Buttery oven-bottom loaf at a glance

Makes: 1 round loaf, about 16 slices
Heat: 220°C conventional
Baking time: 35–40 min
Cuisine / style: United Kingdom
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is airy and roughly doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong white bread flour	500 g	100%
Water	300 g	60%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	60 g	12%

Method

01 · Mix the measured dough ingredients

02 · Knead in the softened butter

03 · Let the dough rise

04 · Shape one round on a lined tray

05 · Proof and heat the oven

06 · Score and bake the round

07 · Cool fully before slicing

What to look for

Troubleshooting

How do I make it?

Mix the measured dough ingredients

Knead in the softened butter

Let the dough rise

Shape one round on a lined tray

Proof and heat the oven

Score and bake the round

Cool fully before slicing

What can go wrong, and how can I fix it?

Buttery oven-bottom loaf at a glance