Easy Milk Bread Loaf

I’ve created a wonderfully soft and fluffy milk bread loaf that’s slightly sweet, incredibly tender, and absolutely perfect for toast or sandwiches. This simple homemade bread is comforting and reliable, with a light, golden crust and pillowy crumb that I always enjoy fresh from the oven.

Why You’ll Love This Recipe

I love how this bread turns out so soft and delicate without being complicated. The enriched dough, made with milk and butter, gives a luxurious texture and mild flavor. It’s ideal for both sweet and savory toppings, and the process is straightforward enough for any home baker to follow.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• bread flour

• sugar

• instant yeast

• cold milk

• cold water

• salt

• unsalted butter

• extra butter for brushing

directions

1. I combine bread flour, sugar, instant yeast, milk, and water in the bowl of my stand mixer. I mix just until a shaggy dough forms, then let it rest for 30 minutes.

2. After resting, I add the salt and knead for a minute before gradually adding the butter. I continue kneading until the dough is smooth and elastic, about 7–10 minutes.

3. I shape the dough into a ball, place it in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.

4. Once risen, I divide the dough into three equal pieces, shape them into balls, and let them rest under a towel for 15 minutes.

5. I roll each ball into an oval, then roll each into a log. I repeat this process once more after another 15-minute rest.

6. I place the shaped logs into a greased and lightly floured loaf pan and cover again. I let it rise for 1 to 1.5 hours, until the dough fills most of the pan.

7. While the dough proofs, I preheat my oven to 375°F.

8. I bake the loaf for 30–35 minutes, covering with foil halfway through if it’s browning too quickly.

9. After baking, I remove it from the pan immediately and brush the top with melted butter. I let it cool on a wire rack for at least 15 minutes before slicing.

Servings and timing

• Servings: Makes about 12 slices

• Prep time: 30 minutes active

• Proofing and resting time: around 3 hours total

• Bake time: 30–35 minutes

• Total time: about 4 hours including resting and baking

Variations

• I sometimes replace part of the milk with cream for a richer loaf.

• I add a spoonful of honey for extra sweetness.

• I shape the dough into individual rolls for soft dinner buns.

• I sprinkle sesame or poppy seeds on top for added texture.

storage/reheating

I keep the loaf in an airtight bag or container at room temperature for up to 3 days. For longer storage, I slice and freeze it. When I want a piece, I toast it straight from frozen or let it thaw and warm it gently in the oven or toaster.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, I can substitute it, though the texture may be a bit softer and less structured. Bread flour gives a chewier, taller loaf.

Why use cold milk and water in the dough?

Cold ingredients help prevent the dough from overheating during kneading, which improves the final texture and makes handling easier.

Do I need a stand mixer for this recipe?

While I prefer using one for ease, I can knead the dough by hand—it just takes a little longer to achieve that smooth, elastic feel.

How do I know when the dough has proofed enough?

I look for it to rise just below the rim of the pan and gently spring back when I poke it lightly with my finger.

Can I double this recipe for two loaves?

Yes, I double all ingredients and divide the dough into two pans. I ensure there’s enough space in the oven for even baking.

Conclusion

This easy milk bread loaf is one of my go-to baking projects when I want something soft, fresh, and versatile. It fills the kitchen with the comforting aroma of freshly baked bread and delivers a loaf that’s perfect for any meal or snack. Making it from scratch is always worth it.

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