Easy and Spongy Milk Bread is soft, fluffy, and slightly sweet, making it perfect for sandwiches, toast, or even enjoying on its own with butter. This simple recipe yields a light, spongy loaf with a rich milk flavor.
Ingredients:
- 3 cups all-purpose flour (plus extra for dusting)
- 2 tablespoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup warm milk (about 110°F/43°C)
- 1/2 cup warm water
- 2 tablespoons unsalted butter, softened
- 1 egg (for the dough)
- 1 tablespoon milk (for brushing on top, optional)
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk, warm water, and sugar. Stir to dissolve the sugar.
- Sprinkle the yeast over the liquid and let it sit for 5-10 minutes, until it becomes frothy. If the yeast doesn’t foam, it may be expired, and you’ll need to try again with new yeast.
- Prepare the Dough:
- In a large mixing bowl, combine the flour and salt. Make a well in the center.
- Once the yeast mixture is frothy, pour it into the well along with the egg and softened butter.
- Mix everything together with a wooden spoon or your hands until a dough forms.
- Knead the Dough:
- Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes, until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment.
- If the dough is too sticky, add a little flour, a tablespoon at a time. If it’s too dry, add a little more water or milk.
- First Rise:
- Place the dough in a lightly oiled bowl and cover it with a clean towel or plastic wrap.
- Let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
- Shape the Dough:
- After the dough has risen, punch it down to release any air bubbles.
- Shape the dough into a log, or into the shape of your loaf pan. (If using a standard 9×5-inch loaf pan, just tuck the ends of the dough under to fit.)
- Place the shaped dough into a greased loaf pan, and cover it with a towel again.
- Second Rise:
- Let the dough rise for another 30-45 minutes, or until it puffs up and fills the loaf pan.
- Preheat the Oven:
- While the dough is rising, preheat your oven to 350°F (175°C).
- Bake the Bread:
- Before baking, you can brush the top of the dough with a little milk for a golden finish.
- Place the loaf in the oven and bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool the Bread:
- Remove the bread from the pan and allow it to cool on a wire rack for at least 10 minutes before slicing.
Tips:
- For extra softness, you can add a tablespoon of milk powder or a little bit of cornstarch to the flour mixture.
- If you prefer a slightly sweeter bread, you can increase the sugar to 3 tablespoons.
Enjoy your Easy and Spongy Milk Bread with your favorite spread or as a delicious sandwich base!