Milky Bread Recipe

Warm the liquids

Gently warm the whole milk until it is between 100–110°F (38–43°C). It should feel warm to the touch but not hot. If using milk powder, whisk it into the warm milk until fully dissolved.

Activate yeast (if not using instant) / mix dry

If using instant yeast, combine the bread flour, instant dry yeast, sugar, milk powder (if using) and salt in a large mixing bowl or the bowl of a stand mixer fitted with a dough hook. If using active dry yeast, sprinkle yeast over 1/4 cup of the warm milk with a pinch of sugar and let sit 5–10 minutes until foamy, then add to the flour mixture.

Combine wet and dry ingredients

Make a well in the center of the dry ingredients and add the warmed milk, the room-temperature egg, and 2 tablespoons of the softened butter. Mix with the dough hook on low speed (or stir with a spatula then knead by hand) until a shaggy dough forms and most of the flour is hydrated, about 2–3 minutes on low.

Knead to develop gluten

Increase mixer speed to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn the dough onto a lightly floured surface and knead 10–12 minutes. The dough should pass the windowpane test (stretch thin without tearing) or be noticeably elastic.

Add remaining butter and knead

Flatten the dough slightly and add the remaining 2 tablespoons of softened butter in pieces. Knead on medium-low in the mixer 3–4 minutes (or by hand 4–6 minutes) until the butter is fully incorporated and the dough is glossy and supple. The dough will be slightly sticky but should pull away from the bowl.

First rise

Lightly oil a clean bowl, place the dough in it, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Deflate and divide

Gently punch down the risen dough to release gases. Turn it out onto a lightly floured surface and divide into two equal portions for two small loaves or one large loaf if you prefer. For a typical loaf pan, divide into 2 or 3 portions to shape into rolls or a pull-apart loaf.

Shape

For a classic milky sandwich loaf: flatten each portion into a rectangle, fold the short edge over to the middle, roll tightly toward the opposite short edge to form a cylinder, pinch seams closed and tuck the ends under. Place seam-side down into a lightly greased 9x5-inch loaf pan (or two smaller pans). For a pull-apart or rolls: shape into balls and arrange in a greased pan with slight gaps for expansion.

Second rise (proof)

Cover the shaped loaves or rolls with lightly greased plastic wrap or a damp towel and let them rise in a warm place until puffy and nearly doubled, about 45–60 minutes. They should rise to roughly 1/2–3/4 inch above the rim of the pan for a full sandwich loaf.

Preheat oven

About 20 minutes before the end of the second rise, preheat your oven to 350°F (175°C). Position a rack in the center of the oven.

Egg wash and toppings

If using an egg wash: beat the optional egg with 1 tablespoon of water and gently brush the top of the risen loaf(es). Alternatively brush with 1 tablespoon milk for a softer sheen. Sprinkle sesame or poppy seeds now if desired.

Bake

Bake the loaf for 25–30 minutes for a single 9x5-inch loaf (or 20–25 minutes for smaller loaves/rolls), until the top 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 loosely with foil for the last 10 minutes.

Cool

Remove the bread from the oven and transfer to a wire rack. Let cool in the pan 5–10 minutes, then remove from the pan and cool completely on the rack before slicing, at least 1 hour. Cooling prevents a gummy crumb and helps set texture.