Description
This delicious pull-apart bread is soft, fluffy, and perfect for any occasion.
Ingredients
Scale
- 3 ¼ cups all-purpose flour
- 2 ¼ teaspoons instant yeast (1 packet)
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- ¾ cup warm milk
- ⅓ cup sweetened condensed milk
- 4 tablespoons unsalted butter, softened
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- ½ cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Add flour, yeast, sugar, and salt to a large mixing bowl and stir to distribute the ingredients evenly.
- In a separate bowl whisk together warm milk, condensed milk, and the egg until smooth.
- Slowly pour the wet mixture into the dry ingredients while mixing with a spoon or stand mixer.
- When the dough begins to come together, add the softened butter and continue mixing until a rough dough forms.
- Knead the dough for about 8–10 minutes until smooth and elastic.
- If using a stand mixer, knead with a dough hook on medium speed. If kneading by hand, work the dough on a lightly floured surface.
- Place the dough into a lightly greased bowl and cover with a clean towel or plastic wrap. Let rise in a warm place for about 1 hour, or until it doubles in size.
- Gently press down the risen dough to release trapped air. Divide the dough into 6–8 equal pieces and roll each into a small oval or log shape.
- Arrange the pieces side by side inside a greased loaf pan to create a pull-apart style loaf.
- Cover the loaf pan loosely with a towel and allow the dough to rise again for 30–40 minutes.
- Preheat the oven to 350°F (175°C). In a small bowl whisk together the egg and milk. Brush the mixture gently across the top of the risen dough.
- Bake for 25–30 minutes until the top turns deep golden brown. If needed, cover with foil during the last 10 minutes of baking.
- Let cool in the pan for about 10 minutes, then transfer to a cooling rack. For a light glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over the warm loaf before slicing.
Notes
- For a richer flavor, let the dough rest in the refrigerator overnight after the first rise.
- This bread is best served warm and can be reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg