Morning Bread Recipe
Make Morning Bread Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finish and optional add-ins
Method
Dough
- 1
Activate and combine
In a large mixing bowl combine the warm water (about 105–115°F / 40–46°C), instant yeast, and granulated sugar. Stir and let sit for 2–3 minutes until it becomes slightly foamy. Add warm milk, beaten egg, and 2 tablespoons of softened or melted butter to the yeast mixture and stir to combine.
- 2
Add dry ingredients
Add the all-purpose flour and salt to the bowl. Mix with a wooden spoon or dough hook on low speed until a shaggy dough forms and most of the flour is incorporated, about 1–2 minutes.
- 3
Knead
Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, or knead with a stand mixer fitted with a dough hook on medium speed for 6–8 minutes. During kneading, add the remaining 2 tablespoons of butter in small pieces and incorporate fully so the dough becomes slightly tacky but not sticky. If dough is too sticky, sprinkle up to 2 tablespoons extra flour; if too dry, add 1 teaspoon water at a time.
- 4
First rise
Shape the kneaded dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.
Shape and second rise
- 5
Deflate and shape
Gently punch down the risen dough to release gas. Turn it out onto a lightly floured surface and shape it into a loaf: flatten to a rectangle roughly 9x12 inches, roll tightly from one short end to the other, pinching seams closed, and tuck the ends under to form a smooth loaf. Alternatively divide into rolls (8-10) and place in a greased 9x5-inch loaf pan or round baking pan as desired.
- 6
Second rise
Place the shaped loaf seam-side down in a greased loaf pan or on a parchment-lined baking sheet. Cover loosely with oiled plastic wrap or a towel and let rise until puffy and nearly doubled, about 45–60 minutes (it may not fully double depending on ambient temperature). Preheat the oven to 375°F (190°C) during the last 15 minutes of the rise.
Bake and finish
- 7
- 8
Bake
Bake in the preheated 375°F (190°C) oven for 28–35 minutes for a standard 9x5 loaf, or 18–22 minutes for individual rolls, until the crust is golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, tent with foil for the last 8–10 minutes.
- 9