Milk Bread is a soft, fluffy, and slightly sweet bread that is perfect for any occasion. It’s the kind of bread that melts in your mouth and pairs beautifully with butter, jam, or even just on its own. This bread is inspired by classic Asian-style milk bread, known for its tender crumb and delightful texture. Whether you’re looking for a simple breakfast loaf or a bread that’s perfect for sandwiches, this recipe will not disappoint.
The addition of milk creates a richness that takes it to another level, and it’s surprisingly easy to make. If you’ve been searching for the ultimate homemade loaf that’s both satisfying and versatile, you’ve found it!
Kitchen Equipment Needed:
- Large mixing bowl
- Measuring cups and spoons
- Digital kitchen scale (optional, but recommended)
- Whisk
- Dough scraper
- Stand mixer with dough hook (optional)
- 9×5-inch loaf pan
- Clean kitchen towel or plastic wrap
- Oven
Ingredients
For the Dough:
- 3 cups (360g) all-purpose flour
- 2 ½ teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- ¾ cup (180ml) whole milk, warmed (110°F/45°C)
- 2 tablespoons unsalted butter, softened
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Directions:
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
- Add the egg and warmed milk. Mix until a shaggy dough forms.
- Knead the dough by hand or with a stand mixer on medium speed for 8-10 minutes, until smooth and elastic. Add the softened butter in small pieces and continue kneading until fully incorporated.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1-1½ hours, or until it doubles in size.
- Punch down the risen dough to release air. Turn it out onto a lightly floured surface. Roll the dough into a rectangle, then roll it tightly into a log to fit the loaf pan.
- Place the shaped dough into a greased 9×5-inch loaf pan. Cover the pan and let the dough rise again in a warm place for 45-60 minutes, or until it reaches just above the edge of the pan.
- Preheat your oven to 350°F (175°C). Brush the top of the loaf with the egg wash (whisk together the egg and milk).
- Bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
2 hours 30 minutes
Nutrition (Per Slice, Approximate):
- Calories: 150
- Carbohydrates: 25g
- Protein: 4g
- Fat: 4g
- Fiber: 1g
- Sodium: 200mg
Expert Tips
- Check Dough Consistency: If the dough is too sticky, add 1 tablespoon of flour at a time. If too dry, add a teaspoon of milk.
- Use Warm Milk: Ensure the milk is lukewarm (not hot) to help activate the yeast.
- Create a Warm Rising Environment: Place the dough in a turned-off oven with the light on or near a bowl of warm water.
- Soft Butter: Make sure the butter is soft but not melted for easy incorporation.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to proof the yeast first in the warmed milk with a teaspoon of sugar for 5-10 minutes until foamy.
Can I make this bread without a stand mixer?
Absolutely! Knead the dough by hand for about 10 minutes until smooth and elastic.
Can I freeze the bread?
Yes, wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Storing & Reheating
Room Temperature: Store in an airtight container or bag for up to 3 days.
Refrigerator: Not recommended, as refrigeration can dry out bread.
Reheating: To refresh, wrap the bread in foil and warm in a 300°F (150°C) oven for 10 minutes.
Substitutions & Variations
Milk Alternatives: Use almond milk or oat milk for a dairy-free version.
Sweetness: Add 1-2 tablespoons of honey for a touch of natural sweetness.
Flour: Substitute half of the all-purpose flour with bread flour for extra chewiness.
Toppings: Sprinkle sesame seeds or oats on top before baking for added texture.
Easy Milk Bread Loaf
Equipment
- - Large mixing bowl
- Measuring cups and spoons
- - Digital kitchen scale (optional, but recommended)
- Whisk
- - Dough scraper
- - Stand mixer with dough hook (optional)
- - 9x5-inch loaf pan
- - Clean kitchen towel or plastic wrap
- - Oven
Ingredients
- #### For the Dough:
- - 3 cups 360g all-purpose flour
- - 2 ½ teaspoons instant yeast
- - 2 tablespoons granulated sugar
- - 1 teaspoon salt
- - 1 large egg
- - ¾ cup 180ml whole milk, warmed (110°F/45°C)
- - 2 tablespoons unsalted butter softened
- #### For the Egg Wash:
- - 1 large egg
- - 1 tablespoon milk
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
- Add the egg and warmed milk. Mix until a shaggy dough forms.
- Knead the dough by hand or with a stand mixer on medium speed for 8-10 minutes, until smooth and elastic. Add the softened butter in small pieces and continue kneading until fully incorporated.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1-1½ hours, or until it doubles in size.
- Punch down the risen dough to release air. Turn it out onto a lightly floured surface. Roll the dough into a rectangle, then roll it tightly into a log to fit the loaf pan.
- Place the shaped dough into a greased 9x5-inch loaf pan. Cover the pan and let the dough rise again in a warm place for 45-60 minutes, or until it reaches just above the edge of the pan.
- Preheat your oven to 350°F (175°C). Brush the top of the loaf with the egg wash (whisk together the egg and milk).
- Bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
Leave a Reply