Pioneer Woman Bread

Pioneer Woman bread is an easy buttered French bread made with a split loaf and two sticks of softened salted butter, ready in 20 minutes. This simple broiled buttered bread side dish fits Sunday dinner, game day and holiday tables, and pairs well with pasta night and soup season.

Broil the bread until the butter turns very dark brown and a few spots start to blacken, because that color change is where all the flavor comes from. Stop too early and you just have warm buttered bread instead of the real thing.

Baking the buttered bread first lets the butter melt right into the crumb, so the broiler only has to toast the surface. Spreading butter over every speck of the cut side also means each strip comes out crisp, rich and seasoned-tasting with only two ingredients.

Pioneer Woman Bread

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Course: Side DishCuisine: American, FrenchDifficulty: Easy

Servings

12

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

300

kcal

A French loaf soaks up a full two sticks of butter in the oven, then gets broiled until the top turns deeply browned and crackly. Sliced into thin strips, it stays crunchy outside and soft inside.

Ingredients

• 1 loaf French Bread, Split Lengthwise
  

• 2 sticks Regular (salted) Butter, Softened
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then split 1 loaf French bread lengthwise so you have two halves.
• Butter the bread: Spread 1 stick of softened butter over the cut side of each half, 2 sticks in all. Cover every speck of surface, because bare spots will just toast dry.
• Bake until melted: Set the halves on a cookie sheet and bake for 10 minutes. The butter should be melted and starting to soak into the bread by then.
• Broil until dark: Switch the oven to broil and cook the bread for 3 to 5 minutes, watching the whole time. Pull it out once the butter browns and blackens in a few spots, since this is where the flavor kicks in.
• Slice and serve: Move the bread to a cutting board and slice it into thin strips. Serve right away while it's hot and crisp, and keep the strips thin because the bread is so rich.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use unsalted butter for this bread?

Yes, but the bread will taste flatter, so add a generous pinch of salt over the butter before it goes in the oven. Salted butter is easier because it gives the browned top that seasoned flavor on its own.

How do I store leftover broiled French bread?

It's best eaten right away, since the crisp top goes soft as it sits. If you do have leftovers, wrap them well and refrigerate, then reheat in a hot oven until the edges crisp up again.

Can I make the bread ahead of time?

You can split the loaf and spread the butter a few hours ahead and keep it covered in the fridge. Bake and broil it right before serving, because the finished bread is at its best fresh from the oven.

What can I use if I don't have a broiler?

Raise the oven to 450°F after the first bake and watch it closely until the butter browns. A grill set to high heat also works, though the bread needs constant attention so it doesn't burn all over.

What is the most common mistake with this recipe?

Pulling the bread out of the broiler too soon is the big one. It should look darker than feels comfortable, with the butter deep brown and a few burnt spots, or it will just taste like warm buttered bread.