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Milk Bread Loaf

Milk Bread Loaf

This Milk Bread Loaf recipe produces an irresistibly soft, fluffy, and slightly sweet bread with a tender crumb and pillowy texture. Perfect for beginners and seasoned bakers alike, it transforms simple ingredients into a versatile loaf ideal for toast, sandwiches, snacks, and more.

Ingredients

Scale

Dry Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast (1 packet)

Wet Ingredients

  • 1 cup whole milk, warmed to 110°F (43°C)
  • 1 large egg
  • 4 tablespoons unsalted butter, softened

Instructions

  1. Activate the Yeast: Begin by warming your milk to about 110°F (43°C), then stir in the yeast and a pinch of sugar. Let this sit for 5 to 10 minutes until it froths up, signaling your yeast is active.
  2. Mix the Dough: In a large bowl, combine the flour, sugar, and salt. To this, add the activated yeast mixture, egg, and softened butter. Mix until the dough starts to come together.
  3. Knead Until Smooth: Turn the dough onto a floured surface and knead for about 10 minutes, or until it becomes smooth, elastic, and slightly tacky, which helps develop the gluten for structure.
  4. First Rise: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Shape the Loaf: Gently punch down the dough to release air, then shape it into a loaf form. Place it into a greased loaf pan, smooth the surface, and cover again for the second rise.
  6. Second Rise: Allow the dough to rise for another 45 minutes until it nearly doubles, ensuring a fluffy and airy texture.
  7. Bake to Golden Perfection: Preheat your oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes, or until the crust is golden brown and sounds hollow when tapped.
  8. Cool and Enjoy: Remove the loaf from the pan and let it cool on a wire rack to prevent sogginess. Once cooled, slice and enjoy fresh.

Notes

  • Use room temperature ingredients for even mixing and optimal yeast activity.
  • Don’t over-knead; stop when dough is smooth and elastic to maintain a tender crumb.
  • Find a warm, draft-free spot for rising to speed up the process.
  • Brush the loaf with milk before baking for a soft, lightly browned crust.
  • Cool completely before slicing to avoid gummy texture inside.

Nutrition

Keywords: milk bread, soft bread, homemade loaf, fluffy bread, pillowy bread, yeast bread, breakfast bread, sandwich bread