Butter, Storage Condition : Cool and Dry Place

When a bread recipe calls for butter use unsalted butter. (Did you know that by law the only preservative allowed in butter is salt?) I have found through experimentation that European-style butters produce the best results in breadmaking – and baking in general.
Butter adds flavor. More importantly, butter makes bread that is moist and will stay fresh longer. Butter helps to lubricate the gluten strands, making them easier to expand. But mostly, butter adds flavor (there, I said it again.)
European-style butter has a higher butterfat content and as a result I prefer it. Currently, I’m using Plugra butter but I’ve used other brands in the past.