Perfect for Homemade Sandwiches, Toast, and Snacking
Few things rival the comfort of freshly baked milk bread—soft, airy, and lightly sweet with a tender crumb that practically melts in your mouth. This easy, reliable recipe delivers bakery-quality results at home, making it ideal for sandwiches, morning toast, or simply enjoying warm with a pat of butter. With straightforward steps and everyday ingredients, you’ll have a beautiful loaf that stays fluffy for days.
Why You’ll Love This Milk Bread
- Ultra-soft and spongy texture
- Versatile for sweet or savory uses
- Beginner-friendly method with clear steps
- Great keeping quality—stays tender longer than standard white bread
Ingredients
Dry Ingredients
- 4 cups bread flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2¼ teaspoons instant yeast
Wet Ingredients
- 1 cup warm milk (about 110°F / 45°C)
- ¼ cup unsalted butter, melted
- 1 large egg, beaten (for brushing)
Other
- Butter or oil, for greasing
Step-by-Step Instructions
1) Activate the Yeast
In a small bowl, combine the warm milk and instant yeast. Let stand for 5 minutes until foamy. (If it doesn’t foam, the yeast may be inactive.)
2) Mix the Dry Ingredients
In a large bowl, whisk together the bread flour, sugar, and salt until evenly combined.
3) Form the Dough
Make a well in the center of the dry ingredients. Pour in the yeast mixture and melted butter. Stir until a shaggy dough forms.
4) Knead
Turn the dough onto a lightly floured surface and knead for 10–12 minutes until smooth and elastic.
Tip: A stand mixer with a dough hook works well, too.
5) First Rise
Place the dough in a greased bowl, cover, and let rise in a warm, draft-free spot for 1–2 hours, or until doubled in size.
6) Shape
Punch down the dough. Divide into equal portions, shape into smooth balls, and arrange in a greased loaf pan with a little space between each piece.
7) Second Proof
Cover and let proof for 1–2 hours, until doubled and puffy.
8) Preheat
Preheat the oven to 350°F (175°C) about 15 minutes before baking.
9) Egg Wash
Gently brush the top of the loaf with beaten egg for a glossy finish. (Milk or cream works if you prefer an egg-free wash.)
10) Bake
Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped. Internal temperature should reach 190°F (88°C).
11) Cool & Enjoy
Cool briefly in the pan, then transfer to a wire rack to cool completely before slicing.
Variations to Try
- Sweet Milk Bread: Increase sugar to ½ cup—perfect for French toast or dessert slices.
- Savory Milk Bread: Reduce sugar to 1 tablespoon; add herbs or garlic powder.
- Whole Wheat: Replace up to half the bread flour with whole wheat flour (expect a slightly denser crumb).
- Cheese-Stuffed: Add shredded cheddar or mozzarella to the dough, or tuck cheese into each dough ball.
- Fruit-Infused: Fold in raisins, cranberries, or chopped dried apricots.
- Nutty: Add chopped walnuts, almonds, or pecans.
- Matcha or Chocolate: Mix 1–2 tablespoons matcha or cocoa powder into the dry ingredients.
Tips for Perfect Milk Bread
- Measure accurately: A kitchen scale improves consistency.
- Milk temperature matters: Too hot can kill yeast—aim for ~110°F (45°C).
- Knead well: Proper gluten development ensures a fluffy crumb.
- Be patient with proofing: Let the dough truly double for the best rise.
- Use a warm spot: An oven with the light on works great.
Storage & Freezing
- Room Temperature: Store airtight for 2–3 days.
- Refrigeration: Not recommended—it dries the bread.
- Freezing: Slice, wrap tightly, and freeze up to 2–3 months. Toast straight from frozen.
- Revive: Warm at 300°F (150°C) for 5–10 minutes or toast lightly.
Final Thoughts
Soft, spongy, and endlessly versatile, this homemade milk bread is a staple you’ll return to again and again. Whether stacked with sandwich fillings, toasted for breakfast, or enjoyed plain, it delivers comforting, bakery-fresh goodness—right from your kitchen. Happy baking! 🍞
