Description
Milk Bread is a soft, fluffy, and slightly sweet bread with a light texture, made using milk as a primary ingredient to create a moist crumb. This bread has a rich, tender crumb with a mild sweetness and a delicate, soft crust that makes it perfect for sandwiches, toast, or enjoying on its own.
Ingredients
Scale
For the Dough:
- 3 cups (360g) all-purpose flour
- 3 tablespoons (36g) sugar
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
- 1 cup (240ml) warm milk (around 110°F/45°C)
- 2 tablespoons unsalted butter (softened)
- 1 large egg
- 1/4 cup (60ml) warm water (only if activating dry yeast)
For the Milk Soak (for brushing the top):
- 1/4 cup (60ml) milk
- 1 tablespoon butter (melted)
Instructions
Prepare the Yeast:
- Activate the yeast (if using active dry yeast): In a small bowl, combine the warm milk with the sugar and yeast. Stir to dissolve and let it sit for 5-10 minutes until it becomes frothy. If using instant yeast, skip this step and add the yeast directly to the dry ingredients.
2. Mix Dry Ingredients:
- In a large bowl, combine the all-purpose flour, salt, and sugar. Create a well in the center for the wet ingredients.
3. Add Wet Ingredients:
- Add the egg, butter, and the yeast mixture (or instant yeast) to the well of the dry ingredients. Mix until a rough dough begins to form.
4. Knead the Dough:
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth, soft, and elastic. If using a stand mixer, knead on medium speed for about 5-7 minutes with a dough hook. Add more flour a little at a time if the dough is too sticky, but be careful not to add too much.
5. First Rise (Bulk Fermentation):
- Place the dough in a lightly greased bowl and cover with a damp cloth or plastic wrap. Allow it to rise in a warm area for about 1 to 1.5 hours, or until it has doubled in size.
6. Punch Down and Shape:
- Once the dough has risen, punch it down to release air. Transfer the dough to a lightly floured surface.
- Shape the dough into a smooth rectangle. Fold the edges inward, then roll it tightly into a log shape. Seal the seam by pinching it together.
7. Second Rise (Proofing):
- Place the shaped dough into a greased 9×5-inch loaf pan. Cover it loosely with plastic wrap or a damp cloth and allow it to rise for 45 minutes to an hour until the dough is just above the rim of the pan.
8. Preheat the Oven:
- While the dough is rising, preheat your oven to 350°F (175°C).
9. Bake the Bread:
- Once the dough has risen, brush the top with a little milk and melted butter to give it a shiny, golden finish.
- Bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If needed, you can tent the bread with foil during the last few minutes of baking to avoid over-browning.
10. Cool the Bread:
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
Notes
1. Flour Type:
- All-purpose flour works best for this recipe, as it gives the bread a soft texture. Avoid using bread flour unless you want a chewier, denser loaf. If you use whole wheat flour, you may need to adjust the liquid content, as it absorbs more moisture.
2. Yeast:
- Instant yeast is preferred because it doesn’t require activation, and it works faster. If you use active dry yeast, make sure to activate it with warm milk before using. The milk should be around 110°F (45°C) – too hot, and it may kill the yeast, too cool, and it won’t activate properly.
3. Milk Temperature:
- When using warm milk for the dough, ensure it is not too hot. Aim for about 110°F (45°C) to avoid killing the yeast. If it’s too cool, the dough will rise slowly.
4. Kneading:
- The dough should be smooth and elastic after kneading. If the dough sticks to your hands, add a little flour, but do so sparingly. A slightly sticky dough will yield softer bread.
- If using a stand mixer, knead on medium speed for about 5-7 minutes, or until the dough pulls away from the sides of the bowl.
5. Rising Time:
- The dough needs to rise until it has doubled in size during the first rise and should just rise above the rim of the pan during the second rise. Rising times may vary depending on the room temperature, so be patient and allow the dough to rise sufficiently.
6. Shaping:
- When shaping the dough, make sure to roll it tightly to avoid large air pockets. Pinch the seams to seal the dough properly. This helps the bread bake evenly and results in a smooth, uniform loaf.
7. Oven Temperature:
- Every oven is different, so keep an eye on your bread as it bakes. If the top is browning too quickly, cover it loosely with aluminum foil to prevent burning while allowing the bread to finish baking.
8. Cooling:
- Let the bread cool completely before slicing for the best texture. If you slice it while it’s still hot, the crumb may become gummy, and the loaf could lose its soft, airy texture.
9. Storing:
- To keep your milk bread fresh, store it in a bread box or wrap it in a clean kitchen towel. You can also place it in an airtight container at room temperature for up to 3-4 days.
- If you’d like to keep it longer, freeze the bread. Slice it first for easy thawing, and wrap it tightly in plastic wrap and foil before freezing. You can thaw the slices individually or the whole loaf as needed.
10. Variations:
- Sweet Milk Bread: You can increase the sugar to 4 tablespoons if you prefer a sweeter flavor, or even add a little vanilla extract.
- Toppings: For a touch of sweetness and flavor, try sprinkling the top of the dough with a little sugar or cinnamon before baking. You can also add raisins or other dried fruits to the dough for a different twist.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Category: Baked Goods
- Cuisine: Japan
Nutrition
- Serving Size: Per Serving
- Calories: 150 kcal
- Sugar: 5g
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
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