Description
This Pull Apart Soft Bread recipe features a tender, fluffy texture achieved through a sponge dough starter and a rich dough infused with milk powder, butter, and egg. Finished with an oat topping for a rustic appearance and baked to a golden perfection, this bread is perfect for sharing and makes a delightful accompaniment to any meal.
Ingredients
Scale
Sponge Dough
- 50 grams Bread Flour
- 1/2 teaspoon Instant Dry Yeast
- 1/4 teaspoon Granulated Sugar
- 32 grams Water
Main Dough
- 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)
Topping and Egg Wash
- 10 grams Egg (for egg wash)
- 1 teaspoon Water (for egg wash)
- Old Fashioned Rolled Oats, to taste
Instructions
- Prepare Sponge Dough: Mix 50 g bread flour, 1/2 tsp instant dry yeast, 1/4 tsp granulated sugar, and 32 g 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 prove for 1 hour in a warm, dark place.
- Refrigerate Sponge Dough: Transfer the sponge dough to the refrigerator and use the next day. Remove 30 minutes before use to return to room temperature.
- Prepare Baking Tray: Line baking trays with parchment paper to prevent sticking.
- Make Main Dough: Combine 1 tsp salt, 300 g bread flour, 1 tsp instant dry yeast, 20 g brown sugar, 30 g milk powder, 35 g butter, 40 g egg, 135 g water, and sponge dough in the bowl of a stand mixer. Knead using the dough hook until the dough is elastic and tacky but not sticky.
- First Proof: Place dough in a large greased bowl, cover with cling film or kitchen towel, and let it rise in a warm place for 60 minutes or until doubled in size.
- Shape Dough: Punch down the dough to expel air, transfer to a floured surface, and divide into 6 equal portions. Roll each portion into a rectangle, then roll up tightly like a Swiss roll to form a log. Place all logs in the prepared baking pan.
- Second Proof: Let the dough rise again in a warm, dark place for 50-60 minutes, until doubled in size.
- Preheat Oven: 15 minutes before baking, preheat the oven to 180°C (350°F).
- Apply Egg Wash and Add Oats: Brush the dough with egg wash made from 10 g egg and 1 tsp water. Sprinkle rolled oats generously on top.
- Bake Bread: Bake for 30 minutes, or until the bread is golden brown and cooked through.
- Cool and Serve: Remove bread from oven and cool on a rack before serving. Enjoy your soft, pull-apart bread!
Notes
- Using a sponge dough improves bread texture and flavor by giving fermentation time.
- Make sure the dough is not too sticky when kneading; adjust flour if necessary.
- Proofing in a warm, humid environment helps dough rise better; a slightly warmed oven or covered bowl works well.
- Old fashioned rolled oats on top add a nice texture and look, but can be omitted or replaced with seeds.
- Ensure internal bread temperature reaches 90-95°C (195-205°F) for proper baking.
- Butter can be softened but not melted before adding to the dough.
- Prep Time: 20 minutes (plus 1 hour and overnight refrigeration for sponge dough)
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
Keywords: Pull Apart Bread, Soft Bread, Homemade Bread, Bread Rolls, Yeast Bread, Sponge Dough, Baking
