Greetings,

Here’s a quick bread machine tip that might surprise you—don’t melt the butter!

It might seem helpful to soften (as specified in most bread recipes) or melt it before adding it to your bread machine pan, but room-temperature or warm butter can actually make your dough too soft or sticky… especially when combined with the friction factor (the heat a bread machine generates while kneading).

Instead, try cutting cold butter into small pieces and adding it straight from the fridge. It blends in beautifully as the machine kneads (friction factor, again) and keeps your dough easier to handle.

Or as I like to say:
​Chop it cold, skip the stick! 😄 (Notice I didn't say, "Chop it frozen." That's too cold.)

This trick can help you avoid adding more flour because your dough is too sticky. Less flour means a lighter crumb with thinner crusts and better flavor.

(Make it easy on yourself: "Chop" or cut the butter with a table knife on top of the paper wrapping it comes in. I don't use a chopping board.)

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Want to try it out?​
Give it a go in my Hot Cross Buns (Bread Machine Dough) recipe. The dough stays manageable, and the results are tender, not greasy—just the way you want them.

💬 Shared & Loved:

I've made these twice in the last week. Just doubled the spices because I like more. Otherwise, perfect as far as instructions. --LOIS W.

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Bread Machine Hot Cross Buns: A Classic Good Friday Treat Celebrate Good Friday (or the end of the week) with these spiced, raisin-filled buns—soft, flavorful, and easy to make using your bread maker, stand mixer, or by hand. Click here to see the recipe.

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📬 Reader Tip: ​
When I mentioned letting bread loaves cool before slicing in my last newsletter, reader John wrote back with a great idea—he uses a thermometer to check when the bread has reached room temperature after baking. I gave it a try, and it works beautifully—especially if you're tempted to slice into your loaf a little early!

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Happy Baking,

Paula

Home Economist

"Homemade Food Worth Sharing"

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