Milky Bread Recipe

Prepare yeast mixture

Combine warm water (about 95–105°F / 35–40°C) and 1 teaspoon of the sugar in a small bowl. Sprinkle the instant yeast over the liquid and let it sit 5–8 minutes until foamy. (If your yeast is rapid-rise/instant and you prefer, you may mix it directly with the flour instead; the quick proof step helps ensure activity.)

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour, remaining sugar (about 2 tbsp), and salt so they are evenly distributed.

Combine wet ingredients

Whisk the warm milk and the egg together until uniform. Add the foamy yeast mixture to the milk-egg mixture.

Form the dough

With the mixer on low (or using a wooden spoon by hand), add the wet mixture to the dry ingredients and mix until a shaggy dough forms. Add the softened butter, a tablespoon at a time, mixing until each piece is incorporated before adding the next. Continue kneading in the mixer on medium-low for about 8–10 minutes until the dough is smooth, elastic, slightly tacky but not sticky. If kneading by hand, turn the dough out onto a lightly floured surface and knead 10–12 minutes, incorporating butter as you go.

First rise

Shape the dough into a ball and place it in a lightly greased bowl, turning once to grease the top. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours (depends on room temperature).

Deflate and divide

Gently punch down the dough to release large gas pockets. Turn it out onto a lightly floured surface and divide into 3 equal pieces for a braided loaf (or 2 pieces for a pull-apart loaf, or shape whole for a round). Each piece for a 3-braid should be roughly the same weight (about 260–280 g each for a yield consistent with 3 cups flour).

Roll and braid

Roll each piece into a smooth rope approximately 12–14 inches long, tapering slightly at the ends. Line the ropes side by side and pinch the top ends together. Braid the ropes moving the right strand over the center, left over center, repeating until you reach the ends. Pinch and tuck the ends under to neaten.

Place in pan and final proof

Place the braided loaf into a lightly greased 9x5 inch loaf pan (or onto a parchment-lined baking sheet if making a free-form loaf). Cover loosely with lightly greased plastic wrap or a damp cloth and let the loaf rise in a warm place until puffy and almost doubled, about 45–60 minutes. It should spring back slowly when pressed lightly.

Preheat oven

While the loaf completes its final proof, preheat the oven to 350°F (175°C). Position a rack in the center of the oven.

Brush with milk

Just before baking, gently brush the top of the loaf with 2 tablespoons of whole milk using a pastry brush to encourage an even, soft crust. If using seeds, sprinkle them on now, pressing lightly so they adhere.

Bake

Bake for 25–30 minutes, rotating the pan halfway through for even color, 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 lightly with foil for the last 5–10 minutes.

Honey milk glaze (optional)

If you want a subtle sheen and added softness, warm 1 teaspoon honey with 1 teaspoon water just until dissolved and brush over the hot loaf immediately after it comes out of the oven.

Cool

Remove the loaf from the pan after 10 minutes and transfer to a wire rack to cool completely or at least until warm (about 1 hour) before slicing. Cooling lets the crumb set and prevents gummy slices.