Bakery Recipe

Activate Yeast

Combine warm water (95–105°F / 35–40°C) with sugar in a liquid measuring cup. Sprinkle instant yeast over the surface and let sit 5–10 minutes until foamy. (If using high-quality instant yeast that doesn't require proofing, you can mix it directly with flour, but proofing ensures activity.)

Mix Dry Ingredients

In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, whisk together the flour and salt until evenly combined.

Combine Wet and Dry

Add the foamy yeast mixture, warm milk, softened butter, and eggs to the dry ingredients. Mix on low speed until the dough comes together, about 2–3 minutes. If mixing by hand, stir with a wooden spoon until a shaggy dough forms.

Knead

Increase mixer speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn the dough onto a lightly floured surface and knead for 10–12 minutes, adding small amounts of flour only if the dough is excessively sticky.

First Rise

Lightly oil a large bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Punch Down and Divide

Gently deflate the risen dough with your fist and turn it onto a lightly floured surface. Divide the dough into portions depending on desired loaves or rolls (suggested: two 1-lb loaves or 12 rolls).

Shape

Shape each portion into a tight loaf or roll: for loaves, flatten into a rectangle, fold the long edges toward the center, then roll tightly from the short end, sealing the seam. For rolls, shape into balls by cupping dough under your palm and rolling on the counter until surface is smooth.

Second Rise

Place shaped loaves seam-side down in greased loaf pans or spaced on a baking sheet for rolls. Cover loosely with greased plastic wrap or a towel and let rise until puffy and nearly doubled, about 45–60 minutes.

Preheat Oven & Finish

Preheat oven to 375°F (190°C) about 20 minutes before baking. If using egg wash, brush the tops gently with the beaten egg mixture and sprinkle with coarse salt or seeds as desired.

Bake

Bake loaves for 28–35 minutes (rolls 15–20 minutes) until the crust is golden brown and internal temperature registers 190–200°F (88–93°C). If the top browns too quickly, tent with foil for the last 10 minutes.

Cool

Remove bread from the oven and let cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing (at least 1 hour for best texture).

Brush cooled or pre-bake loaves with butter for a softer crust and extra shine. For seeded loaves, brush with egg wash before baking and press seeds lightly into the surface so they adhere. Store baked bread in a paper bag at room temperature for 2 days or freeze sliced for longer storage.