Description
Soft and Fluffy Milk Bread Recipe
Ingredients:
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 1/4 teaspoons (1 packet) instant yeast
1/2 cup warm milk
1/4 cup warm water
1 egg
1/4 cup unsalted butter, softened
Instructions:
In a bowl, mix warm milk, warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add flour, salt, and egg, then mix until combined. Knead for about 10 minutes until smooth. Add softened butter and continue kneading until fully incorporated. Cover and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough and shape it into a loaf. Place in a greased loaf pan, cover, and let rise again for 30 minutes.
Preheat oven to 350°F (175°C). Brush the top with a little milk and bake for 25-30 minutes until golden brown. Let cool before slicing. Enjoy!
Step-by-Step Guide
1. Activate the Yeast: In a large mixing bowl, combine the 1/2 cup warm milk, 1/4 cup warm water, 1/4 cup sugar, and the packet of instant yeast. Stir gently and let it sit for 5-7 minutes until the mixture becomes frothy, confirming the yeast is active.
2. Form the Dough: Add the egg, 3 cups of flour, and 1 teaspoon of salt to the yeast mixture. Using a stand mixer with a dough hook or by hand, mix until a shaggy dough forms.
3. Knead and Develop Gluten: Knead the dough on a lightly floured surface for about 8-10 minutes. The dough will be sticky at first but will become smooth and elastic as the gluten develops.
4. Incorporate the Butter: Add the 1/4 cup of softened unsalted butter to the dough, a little at a time, while continuing to knead. This may take another 5-7 minutes. The dough is ready when it passes the “windowpane test”—stretching a small piece thinly without tearing.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
6. Shape and Second Rise: Gently punch down the dough to release air. Shape it into a tight loaf by flattening it into a rectangle, then rolling it up tightly. Pinch the seam to seal. Place the loaf, seam-side down, into a greased 9×5 inch loaf pan. Cover and let rise for 30-45 minutes until it crests just above the pan rim.
7. Bake: Preheat your oven to 350°F (175°C). Brush the loaf top lightly with milk for a golden finish. Bake for 25-30 minutes until the top is deep golden brown and the loaf sounds hollow when tapped.
8. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This prevents a gummy texture.
Serving Suggestions
This versatile milk bread is perfect for both sweet and savory applications. Enjoy it simply toasted with a generous spread of butter and jam. Use it for exceptional French toast or bread pudding. For savory options, it makes the ultimate sandwich bread, holds up beautifully in a grilled cheese, or can be used for decadent breadcrumbs and croutons.
How-to Summary
Activate yeast in warm milk/water/sugar. Mix in flour, salt, and egg to form a dough. Knead until smooth, then incorporate softened butter. Allow the dough to rise until doubled. Punch down, shape into a loaf, and place in a pan for a second rise. Brush with milk and bake at 350°F for 25-30 minutes until golden. Cool completely before slicing.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. For active dry yeast, you must proof it in the warm liquid and sugar first. Use the same quantity, but do not mix it with the dry flour initially.
Why is my bread dense and not fluffy? This is often due to over-proofing (the yeast exhausted itself), under-proofing (not enough rise), or using old/inactive yeast. Ensure your liquids are warm, not hot, to avoid killing the yeast.
Can I make this dough ahead? Absolutely. After the first rise, punch down the dough, place it in a greased bowl, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature before shaping and proceeding with the second rise.
How do I store the baked bread? Store completely cooled bread in a plastic bag or bread box at room temperature for 2-3 days. For longer storage, slice and freeze in an airtight bag for up to 3 months.
Can I use bread flour? Yes. Bread flour has a higher protein content, which can yield a slightly chewier texture and taller loaf. All-purpose flour provides the classic soft and tender crumb.
Common Mistakes to Avoid
- Using hot liquid: This will kill the yeast. Ensure milk and water are warm to the touch (about 110°F).
- Skipping the cooling time: Slicing into warm bread releases steam and results in a gummy, dense texture.
- Inaccurate flour measurement: Fluff your flour before spooning it into the measuring cup and leveling it off. Too much flour makes dry, heavy bread.
- Not kneading enough: Inadequate kneading fails to develop the gluten network needed for the bread’s structure and fluffiness.
- Rushing the rises: Let the dough double in size visually. The second rise is crucial for a good final shape and texture.
Conclusion
Mastering this soft and fluffy milk bread recipe is a rewarding baking achievement. By following the detailed steps, avoiding common pitfalls, and understanding the science behind the process, you can consistently produce a professional-quality loaf at home. Its perfect texture and mild sweetness make it a family favorite for everything from breakfast toast to hearty sandwiches. Happy baking!