Milk bread is a soft, fluffy, and slightly sweet bread that’s perfect for sandwiches or simply enjoying with butter. It’s a popular bread in many countries, often known for its tender texture due to the milk and butter used in the dough. Here’s a simple recipe for homemade milk bread:
Ingredients:
- 3 cups all-purpose flour (plus extra for dusting)
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup warm milk (about 110°F or 43°C)
- 2 tablespoons unsalted butter (melted)
- 1 egg (for the dough)
- 1 tablespoon honey (optional, for a slightly sweeter bread)
- Butter (for brushing on top, optional)
Instructions:
- Prepare the dough:
- In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.
- Make a well in the center and add the warm milk, melted butter, egg, and honey (if using).
- Mix the ingredients until a dough begins to form.
- Knead the dough:
- Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If it’s too sticky, you can add a little more flour, but try not to add too much.
- Alternatively, you can use a stand mixer with a dough hook, kneading for about 6-7 minutes on medium speed.
- First rise:
- Place the dough in a lightly greased bowl, covering it with a clean kitchen towel or plastic wrap.
- Let it rise in a warm area for about 1 hour, or until it doubles in size.
- Shape the dough:
- Once the dough has risen, punch it down to release the air. Transfer it to a floured surface.
- Shape the dough into a loaf by rolling it into a tight cylinder, or divide it into smaller portions and arrange them in a greased loaf pan for a pull-apart bread effect.
- Place the shaped dough into a greased 9×5-inch loaf pan or divide it into individual smaller pans if desired.
- Second rise:
- Cover the dough again and let it rise for another 30-45 minutes, or until it’s puffed up and almost doubled in size.
- Bake the bread:
- Preheat your oven to 350°F (175°C).
- If you want a glossy finish, brush the top of the dough with a little milk or an egg wash (beat an egg and brush over the dough).
- Bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. An internal thermometer should read 190°F (88°C) when done.
- Cool and serve:
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Tips:
- Make it soft: You can also add a tablespoon of milk powder to the flour mixture for an even softer texture.
- Flavor variations: You can add a little vanilla extract for extra flavor or even a handful of raisins or nuts for added texture.
- Storage: Store the milk bread in an airtight container or wrapped in plastic wrap for up to 3-4 days at room temperature. You can also freeze the bread for up to a month.
Enjoy your freshly baked milk bread with butter, jam, or as a base for sandwiches!