Side Bread Recipe
Make Side Bread Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping / Finish
Method
Dough
- 1
Activate yeast and combine wet ingredients
In a small bowl, combine warm water and warm milk (combined should be about 105–115°F / 40–46°C). Stir in sugar and sprinkle instant yeast over top. Let sit 5–7 minutes until foamy. Whisk the egg into the melted butter, then stir into the yeast mixture.
- 2
Mix dry ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour and salt.
- 3
Form dough
Make a well in the dry ingredients and pour in the yeast/wet mixture. Using a wooden spoon or dough hook on low speed, mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes, or with the stand mixer (dough hook) for 5–6 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If dough is too sticky, add up to 2 tbs flour, 1 tbs at a time.
- 4
First rise
Lightly oil a large bowl. Shape dough into a ball and place in the bowl, turning once to coat with oil. Cover loosely with plastic wrap or a clean kitchen towel. Let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.
- 5
Shape side breads
Punch down the dough gently to release air. Turn onto a lightly floured surface and divide into 8 equal pieces (approximately 80–90 g each). Shape each piece into an oval or small roll by tucking edges underneath and rolling lightly. Place shaped breads on a parchment-lined baking sheet, spaced 1–2 inches apart.
- 6
Second rise
Cover the shaped breads loosely with oiled plastic wrap or a damp kitchen towel. Let rise until puffy and nearly doubled, about 30–45 minutes. Meanwhile, preheat oven to 400°F (200°C).
Topping / Finish
- 7
Prepare garlic butter
In a small bowl, combine softened butter, minced garlic, chopped parsley, and grated Parmesan (if using). Mix until evenly combined.
- 8
Bake
Just before baking, brush the tops of the risen breads lightly with a little beaten egg wash (optional) or water for a crisper crust. Bake in the preheated oven for 12–15 minutes, rotating the sheet halfway through, until the tops are golden brown and internal temperature reaches about 190–200°F (88–93°C).
- 9
- 10
Cool and serve
Let the side breads cool on a wire rack for 5 minutes to set, then serve warm. These are best eaten the day of baking but can be reheated wrapped in foil at 325°F (160°C) for 8–10 minutes.
