This super soft Milk Bread is an easy homemade milk bread you can make yourself. Learn how to make milk bread with this easy recipe. Since this bread is sweet, it is totally addictive to use a sandwich bread with jam or nutella.
I have baked quite some bread at home, like this Tomato Basil Loaf, Cheesy Garlic Herb Pull Apart Monkey Bread, Obi Non (Vegan Uzbek Flatbread), Garlic Breads, baking a soft bread loaf is an experience on its own!
For the whole process it involves, I always prefer to make spiced breads as the sandwich bread we get off bakery is very good. However there are always times when I wish I baked my own bread. So this soft milk bread is a great bread to bake!
You will love this easiest focaccia bread as well!
Jump to:
Ingredients
I made this bread using bread flour, however you can use all purpose flour instead as well.
This bread loaf is a the basic soft bread you can bake. So the recipe uses yeast, milk and butter for the softness
Instructions
For the Yeast mixture
Take the warm Milk, sugar and dried yeast in a bowl, let it sit for 10 mins.
For the Dough
Take the flour and other ingredients in the kitchenaid processor.
Run on speed 1 with the dough hook attached.
Add the yeast mix and run on speed 2 for the dough to get well mixed.
When the dough comes together, add the soft butter and knead again.
Remove from the processor, knead for 10 minutes on the counter.
Transfer to a bowl and cover with cling wrap.
Leave it aside for an hour, once it doubles to size, punch down.
Remove to the working sheet, dust well and roll to a 2 inch thick disc.
Starting from your end, start rolling upward into a thick log.
Grease the baking loaf pan with butter and place the rolled log of dough.
Cover and leave it aside for 30 minutes.
I used a 210mm x 110mm loaf pan.
Once the dough has risen up, bake in preheated 190°C oven for 20 ~ 25 minutes.
Once the bread is baked, brush the top with melted butter for the loaf to turn soft.
Let it sit for at least 10 minutes before slicing with a serrated knife.
Substitutions you can make
Since this is a milk bread, replacing with wheat flour will yield a tougher bread. So you should be prepared to have a chewy bread if you are going to use wheat flour instead of all purpose flour.
If you are looking for a vegan option, then this Coconut Buns | Eggless Pani Popo makes a good choice. You can replace the milk powder in it for a non-dairy powder that are commercially available.
Variations you can make
Apart from just enjoying this super soft milk bread as such, you can give a twist by add chocolate to it. This Yeasted Chocolate Babka from Poland is a great choice. You can use this recipe to give the twist.
Or if you want use different Jam flavours to create new taste.
Equipment
If you have KitchenAid, you can use it for kneading the dough.
Baking Loaf for the bread.
I used the baking sheet that makes cleaning very easy.
Storage
This bread stores good at room temperature for a day. However, if the bread stays without anybody eating it that is.
You can store it in fridge for a couple of days if you want to store it.
Expert Tips
Adding soft butter once the dough is done, makes the dough very soft and pliable.
Transfer to the counter top or use a kneading sheet so that you can knead it properly.
Recipe
How to Make Milk Bread
Ingredients
For the Yeast mixture
- 165 ml Warm Milk
- 1 teaspoon Caster Sugar about 5g
- 1 teaspoon Instant Dried Yeast about 3g
For the Dough
- 1.5 cup bread flour 220g
- 1 tablespoon Caster Sugar 15g
- 1 teaspoon Salt 2g
- 1 tablespoon Milk Powder
- 1 tablespoon Soften Butter 15g unsalted
Instructions
For the Yeast mixture
- Take the warm milk, sugar and dried yeast in a bowl, let it sit for 10 mins.
For the Dough
- Take the flour and other ingredients in the KitchenAid processor.
- Run the processor on speed 1 with the dough hook attached.
- Add the yeast mix and run on speed 2 for the dough to get well mixed.
- When the dough comes together, add the soft butter and knead again.
- Remove from the processor, knead for 10 minutes on the counter.
- Transfer to a bowl and cover with cling wrap.
- Leave it aside for an hour, once it doubles to size, punch down.
- Remove to the working sheet, dust well, and roll to a 2-inch thick disc.
- Starting from your end, start rolling upward into a thick log.
- Grease the baking loaf pan with butter and place the rolled log of dough.
- Cover and leave it aside for 30 minutes.
- I used a 210mm x 110mm loaf pan.
- Once the dough has risen up, bake in preheated 190°C oven for 20 ~ 25 minutes.
- Once the bread is baked, brush the top with melted butter for the loaf to turn soft.
- Let it sit for at least 10 minutes before slicing with a serrated knife.
Nutrition
Homemade Milk Bread
Radha says
Lovely, soft, fluffy, and delicious bread! I would love to have this everyday for breakfast!
Rafeeda - The Big Sweet Tooth says
I have been wanting to bake bread but somehow something is holding me back. Your bread is really tempting me a lot... So soft it looks...