1tablespooninstant yeast (see note for active dry yeast)
3 ¼ to 3 ½cups(462 to 497g)all-purpose flour (see note for whole wheat)
½cup(113g)salted butter, melted
In the bowl of an electric stand mixer fitted with the dough hook (you can make this by hand, too) add the warm water, sugar, yeast, egg, oil, salt, and 2 cups of flour.
Mix until combined - it's ok if it is a little lumpy. With the mixer running, continue to gradually add flour until the dough clears the sides of the bowl and forms a ball that is soft but not overly sticky. Knead for 2-3 minutes. Cover the top of the bowl, and let the dough rest for 10-15 minutes. It should puff slightly.
Pour half (4 tablespoons) of the melted butter evenly in the bottom of a bundt pan (if you don't have a bundt pan, you can use loaf pans).
On a lightly floured or greased countertop, press or roll the dough into a 1/2-inch thick rectangle, about 12X10 inches. Using a pizza cutter or sharp knife, cut the dough into 24 semi-equal squares.
Grab one square at a time, dip the bottom of the square in the butter in the pan and layer the squares against each other (kind of like a trail of dominoes that has fallen over on each other). See pictures in the post for a visual. All 24 squares should fit in a layer around the bottom of the pan. Lift and rearrange the squares, if needed, to fit them all in.
Cover the bundt pan and let the dough rise until noticeably puffy, 45-60 minutes. After the dough has risen, pour the remaining 4 tablespoons butter over and around the top of the bread.
Preheat the oven to 375 degrees F.
Bake the bread for 20-25 minutes until golden brown on top and baked through. Remove the pan from the oven and let rest for 5-10 minutes before turning out onto a plate or platter (lay the plate upside down over the bundt pan and holding onto both the plate and pan at the same time, flip it over so the bread falls out onto the plate).
Serve warm or at room temperature.
Yeast:to substitute active dry yeast, use increase the amount to 1 1/4 tablespoons and dissolve the yeast in 3-4 tablespoons water, letting it rest until the mixture is bubbly and foamy. Use in the recipe as directed.Flour: I've successfully made this bread with half whole wheat flour/half all-purpose flour. I haven't tried it with bread flour (should work great) or 100% whole wheat flour.Cheese + Herbs:I think this bread would adapt VERY well to other flavors. Maybe sprinkle Parmesan or Asiago cheese on the bottom over the butter before layering in the dough? Or some fresh or dried herbs? Yum.