Morning Bread Recipe

Activate yeast (if using active dry)

If using active dry yeast instead of instant, combine yeast, 1 tsp of the sugar and 1/4 cup of the warm water (from measured amount) in a small bowl. Let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add yeast directly to flour in the next step.

In a large mixing bowl or the bowl of a stand mixer, whisk together 4 cups bread flour, 2 tsp instant yeast (or the activated yeast), 1 tbsp sugar and 2 tsp salt so ingredients are evenly distributed.

Combine warm water (1 1/2 cups, about 105–115°F / 40–46°C) and 1/2 cup whole milk. Whisk in 1 large egg until blended.

With the mixer on low using the dough hook, or by hand with a wooden spoon, pour the liquid mixture into the dry ingredients. Mix until a shaggy dough forms, about 2–3 minutes by mixer, 4–6 minutes by hand.

Add 3 tbsp softened unsalted butter and continue kneading: 4–6 minutes in the mixer on medium-low or 8–10 minutes by hand on a lightly floured surface. Dough should be smooth, slightly tacky, and elastic. If dough is too sticky, add up to 2 tbsp more flour, a tablespoon at a time; if too dry, add 1–2 tsp water.

Shape dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. 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.

After the first rise, gently deflate the dough on a lightly floured surface. Divide the dough if making two small loaves or keep whole for one standard loaf. For a single loaf: shape into a tight rectangle roughly 9x12 inches, then roll tightly from the short end to form a log. Pinch seams to seal and tuck ends under to form a neat loaf.

Place shaped loaf seam-side down into a greased 9x5-inch loaf pan (or onto a parchment-lined baking sheet for a freeform boule). Cover loosely with plastic wrap or a lightly oiled kitchen towel and let proof until nearly doubled, about 45–60 minutes.

Preheat oven to 375°F (190°C) for at least 20 minutes while the loaf finishes proofing so the oven is evenly heated.

If using, brush the loaf gently with egg wash (beat 1 egg with 1 tbsp water) and sprinkle sesame seeds or rolled oats evenly across the top. Alternatively, skip egg wash and brush with a little melted butter after baking for a softer crust.

Bake on the center rack for 30–35 minutes for a standard 9x5 loaf, or 20–25 minutes for smaller loaves/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 loosely with foil for the last 10 minutes.

Remove the loaf from the oven. If you did not brush before baking, brush the hot loaf with 1 tbsp melted butter for softness and shine. Transfer the bread to a wire rack and cool at least 30 minutes before slicing to allow the crumb to set.