Description
Fluffy Milk Bread
Ingredients:
3 cups (375 g) bread flour
1/4 cup (50 g) sugar
1 tsp salt
2 1/4 tsp (7 g) instant yeast
1/2 cup (120 ml) warm milk
1/4 cup (60 ml) warm water
1 egg
1/4 cup (60 g) unsalted butter, softened
For Brushing:
1 tbsp milk or melted butter
Instructions:
1. Activate Yeast:
In a small bowl, combine warm milk, water, and yeast. Let it sit for 5 minutes until frothy.
2. Mix Dough:
In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and egg. Mix until a dough forms.
3. Knead Dough:
Add the softened butter and knead the dough for 8-10 minutes until smooth and elastic.
4. First Rise:
Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours until doubled in size.
5. Shape Dough:
Punch down the dough, divide it into portions, and shape them into balls or rolls. Place them in a greased loaf pan.
6. Second Rise:
Cover and let the dough rise again for 30-40 minutes until it reaches the top of the pan.
7. Bake:
Preheat the oven to 350°F (175°C). Brush the dough with milk or melted butter and bake for 20-25 minutes until golden brown.
8. Cool:
Let the bread cool before slicing.
Step-by-Step Guide
Follow these detailed instructions for perfect milk bread every time. After activating your yeast, mix the dry ingredients in your stand mixer bowl. Add the yeast mixture and egg, then mix with a dough hook on low until combined. Gradually add the softened butter in small pieces while the mixer runs. Increase speed to medium and knead for a full 8-10 minutes; the dough should become very smooth, tacky but not sticky, and pull away from the bowl’s sides. For the first rise, ensure your bowl is lightly oiled and your damp cloth fully covers it in a warm, draft-free spot. To shape, after punching down, divide the dough into 8 equal portions. Roll each into a tight, smooth ball by tucking the edges underneath, then place them seam-side down in two rows in a standard 9×5 inch loaf pan.
Serving Suggestions
This versatile bread is perfect for both sweet and savory applications. Serve it warm with a generous spread of high-quality butter and fruit preserves for breakfast or afternoon tea. Use it for exceptional French toast or bread pudding due to its rich, tender crumb. For savory options, it makes the ultimate sandwich bread, especially for delicate fillies like egg salad or cucumber tea sandwiches. Lightly toasted slices are excellent with avocado, soft cheeses, or simply dipped into a creamy soup.
How-to Summary
In brief: Activate yeast in warm milk and water. Mix with dry ingredients and an egg to form a dough. Knead in softened butter until smooth and elastic. Let the dough rise until doubled. Punch down, shape into balls, and place in a loaf pan. Allow a second rise until the dough reaches the pan’s rim. Brush with milk or butter and bake at 350°F (175°C) for 20-25 minutes until golden. Cool completely before slicing.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Use the same amount but ensure you fully dissolve it in the warm liquid (110°F) and wait 5-10 minutes for activation before adding to the flour.
My dough didn’t double in size. What happened? The liquid may have been too hot, killing the yeast, or your environment is too cold. Ensure liquids are just warm to the touch (not hot) and place the bowl in a warm spot, like an oven with the light on.
Can I make this bread by hand? Absolutely. Mix ingredients in a bowl with a wooden spoon, then turn out onto a floured surface. Knead by hand for 12-15 minutes until the dough passes the “windowpane test.”
How do I store milk bread? Store in a bread bag or airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months; toast slices directly from frozen.
Why is my bread dense? This is usually due to under-kneading, which doesn’t develop enough gluten, or over-proofing, which collapses the structure. Ensure you knead fully and watch the dough size, not just the clock, during rises.
Common Mistakes to Avoid
Avoid using milk or water that is too hot, as it will kill the yeast. Do not skip the step of softening the butter; cold butter won’t incorporate properly. Resist the urge to add extra flour during kneading if the dough is slightly sticky—it will become less tacky as the gluten develops. Do not slice the bread while it’s warm, as this will compress the crumb and make it gummy. Finally, avoid over-baking, which dries out the loaf; it’s done when golden brown and sounds hollow when tapped.
Conclusion
Mastering this fluffy milk bread recipe is a rewarding baking achievement. Its soft, tender texture and subtly sweet flavor make it a household favorite that far surpasses store-bought versions. By following the detailed steps, avoiding common pitfalls, and using the serving suggestions, you can consistently produce a professional-quality loaf. This bread’s perfect balance of simplicity and technique makes it an essential recipe for any home baker’s repertoire. Enjoy the process and the delicious results.