Introduction:
This Pull-Apart Milk Bread is a dream come true for bread lovers! Known for its soft, pillowy texture and subtle sweetness, it’s perfect for breakfast, snacks, or as a dinner accompaniment. Easy to tear and irresistibly fluffy, this bread will fill your kitchen with the comforting aroma of fresh baking.
Recipe:
Ingredients:
- 3 1/2 cups (450g) all-purpose flour
- 1/4 cup (50g) sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup (120ml) warm milk
- 1/2 cup (120ml) heavy cream or whole milk
- 1 large egg
- 1/4 cup (60g) unsalted butter, softened
- 1 extra egg (for egg wash)
Instructions:
- Prepare the Dough:
- In a large bowl, mix the flour, sugar, salt, and instant yeast.
- Add the warm milk, heavy cream, and egg to the dry ingredients. Mix until a rough dough forms.
- Knead:
- Add the softened butter and knead the dough until smooth and elastic, about 8–10 minutes by hand or 5 minutes in a stand mixer.
- First Rise:
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
- Shape the Bread:
- Punch down the dough to release air. Divide it into 6-8 equal portions. Roll each portion into a ball, then flatten and shape into logs.
- Arrange the shaped dough logs into a greased loaf pan.
- Second Rise:
- Cover the loaf pan with a towel and let the dough rise for another 30–40 minutes until it’s puffy and fills the pan.
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Egg Wash and Bake:
- Beat the extra egg and brush it over the top of the dough for a glossy finish.
- Bake for 20–25 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Cool and Serve:
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Enjoy this soft, buttery milk bread warm or at room temperature—it’s perfect on its own or with a spread of jam!
