Butter is an amazing ingredient. It makes bread soft, and it gives it a wonderful flavour and aroma. The mouthfeel of bread made with butter is smooth and pleasant. But what is the best way to incorporate butter into bread dough?

The three states of butter. It can be cold and hard when kept in the fridge. It can be soft when kept at room temperature. Or it can be liquid when melted. Whenever I have made bread, I have always stuck to either softened butter or cold butter. With cold butter only being used when making brioche where temperature control is critical. Softened butter is my goto for most other bread dough types.

Melted butter is something I have always avoided because it would need to be added at the beginning of mixing unlike the softened or cold butter. My reasoning is that butter should be incorporated into the dough after it has been kneaded for a while and gained sufficient gluten development.
But I had never compared the three methods side by side and now is the time to do so.

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