Breads Recipe

Bloom yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy. If mixture does not foam, discard and start with fresh yeast.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), whisk together the flour and salt so they are evenly distributed.

Combine wet and dry

Add the foamy yeast mixture, warm milk, softened butter, and one large egg to the dry ingredients. Start mixing on low speed until the ingredients come together into a shaggy dough, about 2–3 minutes.

Knead the dough

Increase mixer speed to medium and knead with the dough hook 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes. Add small sprinkles of flour only if dough is excessively sticky.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours.

Deflate and portion

Gently punch down the dough to release gas. Turn it out onto a lightly floured surface. For one standard loaf, shape into a tight log; for rolls, divide into 12 equal pieces (about 70 g / 2.5 oz each) and shape into tight rounds.

Shape into pan or tray

For a loaf: roll the dough into a tight cylinder and tuck the ends under. Place seam-side down in a greased 9x5-inch loaf pan. For rolls: place rounds spaced on a parchment-lined baking sheet or in a greased 9x13-inch pan so they can rise together.

Second rise

Cover shaped loaf or rolls loosely with lightly oiled plastic wrap or a damp towel. Let rise until nearly doubled and puffy, about 45–60 minutes (loaf should rise about 1 inch above the rim of the pan; rolls should be touching).

Preheat oven

Preheat the oven to 350°F (175°C) while the shaped dough is undergoing its second rise so it reaches temperature before baking.

Egg wash and optional topping

Whisk together 1 egg with 1 teaspoon water. Gently brush the top of the loaf or rolls with the egg wash to create a glossy crust. Sprinkle coarse sea salt or sesame seeds if desired.

Bake

Bake loaf for 28–35 minutes or until top is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). For rolls, bake 18–22 minutes until golden and cooked through.

Cool and brush

Remove bread from oven. If using, brush the hot crust with 1 tablespoon melted butter for a softer, flavorful crust. Transfer loaf to a cooling rack and let cool at least 20 minutes before slicing (rolls can be served warm).