Originally posted August 05, 2020

milk bread


  • 2 tbsp butter
  • 1/3 cup water
  • 2 1/2 cups bread flour
  • 1/2 cup whole milk
  • 2 tsp yeast
  • 1/3 cup heavy cream
  • 2 eggs
  • 2 tbsp granulated sugar
  • 2 tsp kosher salt
  • Flaky salt (optional)


Let your butter come to room temperature.

Meanwhile, whisk the water and 2 tablespoons of bread flour in a small pan over low heat. Once it's thick like paste, transfer to the bowl of a standing mixer to cool.

Warm the milk to about 100°F. Add the yeast and set aside.

Add the heavy cream, 1 egg, sugar, and kosher salt to the yeast mixture. Whisk until smooth.

Sift in the remaining bread flour. Replace the whisk with a dough hook and work until a shaggy ball forms. Add the butter and continue to work the dough until completely smooth.

Cover bowl with a towel and let rise for 2 hours.

Transfer dough to a work surface. Divide into 4 pieces. Roll each into an 8x5" rectangle. Fold into thirds lengthwise, and then roll it up up along the fold.

Place the coils seam-side down in a buttered 8" loaf pan with the spirals facing the long side of the pan. Let rise uncovered in a warm place until doubled.

Preheat oven to 350°F.

Whisk the remaining egg. Brush the top of the loaf with the beaten egg, and sprinkle with salt flakes.

Bake in the middle rack until golden-brown and shiny, about 30 minutes.

Cool before slicing.



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