Easy Milk Bread Recipe

Here’s a simple and easy Milk Bread recipe! Milk bread is soft, slightly sweet, and perfect for sandwiches or simply enjoying with butter and jam. This recipe yields a soft, fluffy loaf with a tender crumb. Let’s get started!

Easy Milk Bread Recipe

Ingredients:

• 3/4 cup (180 ml) warm milk (about 110°F / 45°C)

• 2 tablespoons sugar

• 1 teaspoon active dry yeast

• 3 cups (360g) all-purpose flour

• 1/2 teaspoon salt

• 2 tablespoons unsalted butter, softened

• 1 egg (optional, for added richness)

• 1/4 cup (60 ml) warm water (optional, to adjust dough consistency)

• 1 tablespoon milk (optional, for brushing on top before baking)

Instructions:

1. Activate the Yeast:

   • In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and stir. Let it sit for about 5-10 minutes, or until the yeast becomes bubbly and frothy. This indicates that the yeast is active.

2. Mix the Dough:

   • In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and the softened butter.

   • If using an egg, beat it lightly and add it to the dough mixture. Stir everything together until a sticky dough forms. If the dough seems too dry, add a little warm water, one tablespoon at a time, until it comes together into a soft dough.

3. Knead the Dough:

   • Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook on low speed for about 5-7 minutes.

   • If the dough is too sticky, sprinkle a little more flour, but be careful not to add too much.

4. First Rise (Bulk Fermentation):

   • Place the dough in a lightly greased bowl, turning it so it is coated in oil. Cover with a clean kitchen towel or plastic wrap.

   • Let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.

5. Shape the Dough:

   • Once the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface and shape it into a loaf by flattening the dough into a rectangle and rolling it up tightly. Pinch the seam at the bottom to seal it.

   • Place the shaped loaf into a greased 9×5-inch loaf pan.

6. Second Rise (Proofing):

   • Cover the loaf pan with a towel or plastic wrap and let it rise for about 30-45 minutes, or until it puffs up and the dough reaches just above the rim of the pan.

7. Preheat the Oven:

   • Preheat your oven to 350°F (175°C) while the dough is proofing.

8. Egg Wash (Optional):

   • For a slightly golden and shiny crust, brush the top of the loaf with a little milk or a beaten egg (mixed with a tablespoon of milk). This step is optional, but it gives the loaf a nice appearance and soft texture.

9. Bake the Bread:

   • Once the loaf has risen, place it in the preheated oven and bake for 25-30 minutes, or until the top is golden brown, and the loaf sounds hollow when tapped on the bottom.

   • The internal temperature should be around 190°F (88°C) if you want to check for doneness with a kitchen thermometer.

10. Cool:

• Remove the loaf from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Tips for Easy Milk Bread:

• Flour: If you want a fluffier loaf, you can use bread flour instead of all-purpose flour, as it has more protein and will create a chewier texture.

• Storage: This bread is best enjoyed within 2-3 days but can be stored in an airtight container at room temperature. You can also freeze slices for longer storage.

• Richer Flavor: If you prefer a richer flavor, you can add a little more butter, up to 4 tablespoons, or substitute some of the milk with cream.

This Easy Milk Bread is soft and slightly sweet, perfect for breakfast or as a sandwich base. The texture is light and tender, making it a delicious and versatile addition to any meal!