Milky Hand-Torn Pull-Apart Bread
A soft, pillowy milk bread that tears apart in delicate layers. Heavy cream in the dough creates an extra tender crumb and subtle sweetness that makes this loaf absolutely irresistible.
Story
This pull-apart bread gets its signature tenderness from the combination of milk and heavy cream. The dough is surprisingly forgiving and shapes beautifully into a loaf that bakes with a golden, slightly crispy crust.
Ingredients
bread flour
250g
granulated sugar
30g
instant yeast
3g
fine salt
3g
whole milk
120ml
heavy cream
60ml
unsalted butter, softened
25g
Instructions
1
Combine dry and wet ingredients
In a large bowl or stand mixer bowl, whisk together flour, sugar, yeast, and salt. Pour in the milk and heavy cream. Mix on low speed with the dough hook until a shaggy mass forms, about 5 minutes.
2
Knead in the butter
Add the softened butter to the dough. Continue kneading on low speed for 5 minutes, then increase to medium-high for another 5 minutes until the dough becomes smooth, elastic, and pulls away from the bowl. It should pass the windowpane test.
3
First rise
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 60 to 90 minutes.
4
Shape the loaf
Punch down the dough and turn it onto a floured surface. Divide into 6 equal portions. Roll each piece into a ball, then flatten into an oval. Fold the sides toward the center and roll up tightly, like a small log. Place seam-side down in a greased 9x5 inch loaf pan.
5
Second rise and bake
Cover the shaped loaf and let it rise again until it crowns about 1 inch above the pan rim, roughly 45 minutes. Preheat your oven to 350°F (175°C). Brush the top lightly with milk or beaten egg for a golden finish. Bake for 30 to 35 minutes until deep golden brown. Let cool in the pan for 10 minutes, then turn out and tear apart while still warm.
