Milky Bread Recipe
Make Milky Bread Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Milk wash & finishing
Method
Dough
- 1
Warm liquids and activate yeast
Combine the warm water (about 100–110°F / 38–43°C) and 1 tablespoon of the sugar in a small bowl. Sprinkle the instant yeast over the surface and let sit 5–8 minutes until foamy. Meanwhile warm the milk until lukewarm (about 105°F / 40°C).
- 2
Mix dry ingredients
In a large bowl or the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour, remaining sugar (2 tablespoons), and fine salt until evenly distributed.
- 3
Combine wet and dry
Add the foamy yeast mixture, lukewarm milk, softened butter (room temperature or slightly melted but cooled), and the egg to the flour mixture. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, about 2–3 minutes.
- 4
Knead the dough
Increase mixer speed to medium and knead with the dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, turn the dough onto a lightly floured surface and knead 10–12 minutes, adding up to 2 tablespoons flour if dough is too sticky.
- 5
- 6
Shape loaf
Gently deflate the risen dough and turn it out onto a lightly floured surface. For a single loaf: flatten into a rectangle roughly 8x12 inches, then roll tightly from the short side to form a log. Pinch the seam closed and tuck the ends under. For a pull-apart style, divide into 8 equal pieces, roll each into a ball, and place in a greased 9x5-inch loaf pan.
- 7
Bake & Finish
- 8
Preheat oven and brush
Preheat the oven to 350°F (175°C). Just before baking, gently brush the top of the loaf with 2 tablespoons of whole milk for a soft, milky crust. If you want a richer sheen, brush with melted butter immediately after baking instead (or do both: milk before baking, butter after).
- 9
Bake
Bake in the preheated oven for 28–35 minutes, until the top is golden brown and an instant-read thermometer inserted in the center reads 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- 10
Butter and cool
Remove the loaf from the oven. Immediately brush the top with the optional 1 tablespoon melted butter for a soft, glossy crust. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool at least 1 hour before slicing to allow the crumb to set.