Baker's Recipe

Activate yeast

Combine warm water (95–110°F / 35–43°C) with sugar in a small bowl. Sprinkle the instant yeast on top and stir once. Let sit 5–8 minutes until foamy. (If using truly instant yeast and you prefer, you can mix dry with flour and skip this step, but proofing ensures activity.)

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the bread flour and salt to evenly distribute the salt.

Combine wet and dry

Add the foamy yeast mixture, warm milk, softened butter (cut into pieces), and the egg to the flour. Mix on low speed until the ingredients come together into a shaggy dough, about 2 minutes. Increase speed to medium and knead for 6–8 minutes until dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn out onto a lightly floured surface and knead 10–12 minutes.

Adjust hydration as needed

If the dough is too sticky, add up to 2 more tablespoons (about 0.125 cup) of flour, a tablespoon at a time. If too dry, add a tablespoon of warm water. The finished dough should form a cohesive, elastic ball.

First rise

Lightly oil a large bowl. Place the dough in the bowl, turning to coat the surface with oil. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes (time will vary with room temperature).

Shape

Gently deflate the dough on a lightly floured surface. For a loaf: shape into a tight round and place seam-side down in a lightly greased 9-inch round cake pan or Dutch oven. For buns: divide into 12 equal pieces (about 70 g / 2.5 oz each), shape into rounds and place on a parchment-lined baking sheet spaced 1" apart. Tuck seams under to create tension on the top surface.

Second rise

Cover the shaped loaf or buns loosely with lightly greased plastic or a damp towel and let rise until puffy and nearly doubled, 40–60 minutes. Meanwhile preheat the oven to 375°F (190°C) for buns or 400°F (205°C) for a single round loaf; if using a Dutch oven for the loaf, preheat the Dutch oven inside the oven as it heats.

Prepare

When the second rise is nearly complete, whisk the egg with 1 tablespoon water to make the egg wash, and have the melted butter ready. If using seeds, measure them out.

Egg wash and toppings

Gently brush the top of the loaf or buns with the egg wash to encourage browning and shine. Sprinkle sesame or poppy seeds if desired. For a softer crust, brush with melted butter immediately after baking instead of an egg wash.

Bake

For buns: bake at 375°F (190°C) for 16–20 minutes until golden brown and the internal temperature reaches about 190°F (88°C). For a 9-inch round loaf in a Dutch oven: place the dough (in the preheated Dutch oven) and cover; bake covered at 400°F (205°C) for 20 minutes, then remove the lid and bake an additional 12–18 minutes until deep golden and internal temperature is 200–205°F (93–96°C). For a loaf baked in a pan, bake at 400°F (205°C) for 28–35 minutes until golden and internal temp reaches about 200°F (93°C).

Cool and finish

Remove bread from the oven and transfer to a wire rack. Immediately brush with melted butter if using for a soft, rich crust. Let cool at least 30 minutes before slicing the loaf to allow the crumb to set; for buns, cool 10–15 minutes before serving.