Milk Pillow Bread Recipe

Combine dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), whisk together the bread flour, instant yeast, granulated sugar, and sea salt until evenly distributed.

Add wet ingredients

In a small bowl or measuring cup, whisk the warmed whole milk and the large egg until combined. With the mixer on low, slowly pour the milk-egg mixture into the dry ingredients. Mix until a shaggy dough forms, about 1–2 minutes.

Incorporate butter

Add the softened unsalted butter in pieces (a tablespoon at a time) while the mixer runs on low. Allow each piece to incorporate before adding the next. After all butter is added, increase the mixer speed to medium-low and knead the dough with the dough hook for 8–10 minutes, until the dough is smooth, slightly tacky but not sticky, and passes a light windowpane test. If kneading by hand, knead on a lightly floured surface for 12–15 minutes.

First rise

Lightly oil a large bowl. Shape the dough into a ball and place it seam-side down in the bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Deflate and divide

Gently deflate the risen dough on a lightly floured work surface. Divide the dough into 12 equal portions (about 80–90 g / 2.8–3.2 oz each). Cover the pieces with a towel while you shape to prevent drying.

Shape into pillows

Take one portion and flatten it slightly with your fingers. Fold edges into the center and pinch to seal, then cup your hand over the dough and roll it in a circular motion on the work surface to create a smooth, tight ball with a sealed seam on the bottom. Repeat with remaining portions. Arrange the balls in a 9x5-inch (or similar) loaf pan or line two 8x4-inch pans for smaller loaves. For a single 'pillow' look, place the balls in three rows of four with a little space between so they touch during the final proof.

Final proof

Cover the pan loosely with lightly greased plastic wrap or a clean towel. Let the dough rise until the balls are puffy and have nearly doubled in size and fill the pan gaps — about 45–60 minutes at room temperature.

Preheat oven and glaze

About 20 minutes before baking, preheat the oven to 350°F (175°C). Just before baking, brush the tops gently with 1 tablespoon whole milk to give them a delicate sheen.

Bake

Bake in the preheated oven for 25–30 minutes, rotating the pan halfway through, until the tops are golden brown and an instant-read thermometer inserted into the center loaf reads about 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Brush with butter and cool

Remove the pan from the oven. Immediately brush the top of the warm loaves with the optional melted butter for a soft, fragrant crust. Allow the loaves to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely or until just warm before slicing.

Optional finishing

If desired, dust lightly with powdered sugar after they have cooled slightly for a sweet, pillow-like appearance. Serve slices plain, with butter, or use for sandwiches.