Name: Pull-Apart Soft Bread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: PT-491244H7M26S
Cuisine: Western
Ingredients: 50 grams Bread Flour; 1/2 teaspoon Instant Dry Yeast; 1/4 teaspoon Granulated Sugar; 32 grams Water; 300 grams Bread Flour; 1 teaspoon Instant Dry Yeast; 20 grams Brown Sugar; 30 grams Milk Powder; 1 teaspoon Salt; 35 grams Butter; 40 grams Egg (about 1 large egg); 135 grams Water; Sponge dough (from above); 10 grams Egg (for egg wash); 1 teaspoon Water (for egg wash); Old Fashioned Rolled Oats, to taste

Instructions

Step 1: To make the sponge dough, mix 50 grams bread flour, 1/2 teaspoon instant dry yeast, 1/4 teaspoon granulated sugar, and 32 grams water in a bowl. Knead by hand until smooth and shiny. Shape into a ball, place in a greased bowl, cover with cling film, and let it proof for 1 hour in a warm, dark place.

Step 2: Refrigerate the sponge dough and use it the next day. About 30 minutes before using, remove it from the refrigerator to return to room temperature.

Step 3: Line your baking trays with parchment paper for easy cleanup.

Step 4: In a stand mixer bowl, combine 1 teaspoon salt, 300 grams bread flour, 1 teaspoon instant dry yeast, 20 grams brown sugar, 30 grams milk powder, 35 grams butter, 40 grams egg, 135 grams water, and the sponge dough. Using the dough hook, knead until the dough comes together and becomes elastic and tacky but not sticky.

Step 5: Transfer the dough to a large greased bowl, cover with cling film or a kitchen towel, and let it rise in a warm place for about 60 minutes or until doubled in size.

Step 6: Punch down the dough to release air. Turn it onto a floured surface and divide it into 6 equal portions. Roll each portion into a rectangle, then roll them up like Swiss rolls to form long logs. Place the logs side by side in the prepared baking pan.

Step 7: Let the dough rise again in a warm, dark place for 50 to 60 minutes, until doubled in size.

Step 8: About 15 minutes before baking, preheat your oven to 180°C (350°F).

Step 9: Mix 10 grams egg with 1 teaspoon water to make an egg wash. Brush it gently over the risen dough, then sprinkle with rolled oats to taste. Bake for 30 minutes or until the bread is golden brown.

Step 10: Remove the bread from the oven and cool on a wire rack.

Step 11: Serve warm, pull apart, and enjoy your soft, homemade bread!

Tips & Variations

For a richer flavor, brush the baked bread with melted butter immediately after baking.

Replace rolled oats with sesame or poppy seeds for a different texture and taste.

Use whole milk instead of water for a softer crumb.

If you don’t have a stand mixer, knead the dough by hand for about 10-15 minutes until smooth and elastic.

Storage

Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 1 month. To reheat, thaw at room temperature and warm in a 160°C (320°F) oven for 5-10 minutes.

FAQs

Can I skip the sponge dough step?

The sponge dough adds flavor and improves texture, but you can skip it if short on time. Simply mix all ingredients and proceed, though the bread may be less tender and flavorful.

Why does the dough need two rises?

The first rise develops the gluten structure and flavor, while the second rise after shaping ensures a light, airy bread with a soft crumb. Both are essential for the best texture.