Print

Milk Bread Loaf

Milk Bread Loaf
Print Recipe

Milk Bread Loaf is a soft, fluffy homemade bread with a tender crumb and subtle sweetness from milk and butter. This versatile loaf offers a golden, slightly chewy crust and stays fresh for days, making it perfect for toast, sandwiches, or sweet treats like French toast and bread pudding. Easy enough for beginners yet satisfying for experienced bakers, it fills your kitchen with the warm aroma of fresh-baked bread.

Ingredients

Scale

Basic Ingredients

  • 2 cups (480 ml) warm milk (about 110°F/43°C)
  • 3 ½ cups (440 g) bread flour
  • ¼ cup (50 g) granulated sugar
  • 2 ¼ tsp (1 packet or 7 g) active dry yeast
  • 4 tbsp (56 g) unsalted butter, melted
  • 1 tsp salt
  • 1 large egg

Optional Variations

  • For whole wheat twist: Substitute half the bread flour with whole wheat flour
  • Dairy-free option: Use almond or oat milk and plant-based butter substitute
  • Herb infusion: Add 1-2 tsp chopped rosemary or thyme to dough
  • Sweetened variant: Add 1 tsp cinnamon and ½ cup raisins
  • Gluten-free adaptation: Use gluten-free flour blend and 1 tsp xanthan gum

Instructions

  1. Prepare the Dough: Warm the milk slightly to around 110°F (43°C) to activate the yeast. In a large bowl, combine warm milk with sugar and yeast. Let it sit until frothy, about 5-10 minutes. Gradually add bread flour, egg, melted butter, and salt while mixing until the dough begins to form.
  2. Knead for Softness: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Proper kneading develops gluten, which is key to the bread’s soft and fluffy texture.
  3. First Rise: Place the dough in a greased bowl and cover it with a clean cloth. Leave it in a warm spot to rise until doubled in size, generally 1 to 1.5 hours.
  4. Shape the Loaf: Gently punch down the risen dough. Divide it into equal portions and roll each into a smooth ball. Place the balls seam-side down in a buttered loaf pan, leaving a little space between each.
  5. Second Rise: Cover the shaped dough again and allow it to rise until nearly doubled in size, about 45 minutes to 1 hour.
  6. Bake to Golden Perfection: Preheat oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until the crust is golden and the bread sounds hollow when tapped.
  7. Cool and Enjoy: Remove the loaf from the pan and cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set.

Notes

  • Milk temperature matters: Keep milk warm but not hot to activate yeast without killing it.
  • Knead thoroughly for optimal gluten development and the signature soft crumb.
  • Don’t rush rising – allow dough to fully double in size for great fluffiness.
  • Using a loaf pan ensures nice shape and a perfect crust.
  • Cool bread completely before slicing to avoid collapsing the crumb.

Nutrition

Keywords: Milk Bread, Soft Bread, Fluffy Bread, Homemade Bread, Japanese Milk Bread, Sandwich Bread

Find it online: https://sophiespace.com/milk-bread-loaf/