Soft Milk Bread is a wonderfully fluffy and slightly sweet bread that’s made with milk for added richness and softness. Perfect for sandwiches, toast, or just enjoying with butter. It’s easy to make, and the result is a delightfully soft, pillowy loaf!
Soft Milk Bread
Ingredients:
- 2 1/2 cups (300g) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup (240ml) warm milk (about 110°F/43°C)
- 2 tablespoons unsalted butter, melted
- 1/4 cup (60ml) warm water
- 1 egg (optional, for richness)
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Stir until the sugar dissolves and let it sit for 5-10 minutes, or until it becomes frothy. This shows the yeast is activated.
2. Mix the Dough:
- In a large mixing bowl, combine the flour and salt.
- Make a well in the center and pour in the activated yeast mixture, warm milk, and melted butter.
- If using, add the egg here as well.
- Mix everything together until a dough forms.
3. Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. You can also use a stand mixer with a dough hook for this step.
- If the dough is too sticky, add a little more flour, but be careful not to add too much.
4. First Rise:
- Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap.
- Let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
5. Shape the Dough:
- Once the dough has risen, punch it down to release air bubbles.
- Turn it out onto a floured surface and shape it into a loaf. You can roll it into a cylinder shape and place it into a greased 9×5-inch loaf pan, or shape it into a round loaf for a more rustic look.
6. Second Rise:
- Cover the dough again and let it rise for another 30-45 minutes, or until it has risen just above the top of the loaf pan (or is puffy if free-form).
7. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
8. Bake the Bread:
- Once the dough has finished rising, place it in the oven and bake for 25-30 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
- If you want a soft crust, you can brush the top with some butter right after baking.
9. Cool and Slice:
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips:
- Milk Options: You can use whole milk, 2% milk, or even a plant-based milk (like almond milk) for a dairy-free option.
- Richer Texture: For an even richer flavor and softer texture, you can add a little more butter (about 3 tablespoons) to the dough.
- Storage: Store leftover bread in an airtight container or wrapped in plastic wrap for up to 3 days. It can also be frozen for up to 1 month.
This Soft Milk Bread has the perfect balance of tenderness and lightness, with a slightly sweet flavor that makes it versatile enough for a variety of uses, from sandwiches to toast with jam. Enjoy!