Milk Bread Recipe
You've never had homemade bread like this Milk Bread Recipe! It's soft, fluffy, and delicious!
Ingredients
Instructions
Bread starter:
Add 1/2 cup water to a saucepan. Add 1/3 cup bread flour and whisk until smooth. There should be no lumps.
Add 1/2 cup milk and whisk.
Heat the mixture over medium heat, whisking constantly, until it becomes thick.
Pour the mixture into a bowl and cover the bowl with plastic wrap. Let the plastic wrap touch the surface of the mixture so that it doesn't form a skin on top.
Let the starter cool to room temperature.
Milk Bread Dough Mix
Pour 1/2 cup lukewarm milk into a mixing bowl. Dissolve 1 teaspoon of the sugar in the liquid, and then sprinkle the yeast over the milk. Mix carefully until combined.
Let the mixture stand for 10-20 minutes to activate the yeast. You should start to notice bubbles and a frothy surface.
Once the yeast starts to activate, add the rest of the sugar, the starter, egg, and flour.
Mix with a spatula to combine and create a raggedy-looking dough.
Put the dough hook attachment onto a mixer, and knead the dough for about 5 minutes on low. Be aware that the dough will be sticky, but as you knead it, it will become less sticky.
Once 5 minutes has passed, add the butter in 3-4 increments. Mix for about 20 seconds between in addition. Be sure to scrape down the sides of the bowl as well during the process.
After all the butter has been added, turn the mixer speed to medium and knead for 5-7 minutes. Scrape the bowl again. The dough should become smooth during this timeframe and pull away from the bowl sides.
Put the dough onto a lightly floured surface and make it into a ball. Once done, add the dough ball to a lightly greased bowl and cover with plastic wrap.
Put the bowl in a warm place and let it double in size. This typically takes about 1-2 hours.
Form the Milk Bread Loaf
Prepare the loaf pan once the dough is proofed.
Use a 4 1/2 X 9-inch loaf pan. Add butter and flour on the sides and bottom. You can also use a nonstick cooking spray and flour that lightly.
Put the dough onto a lightly floured surface and press out the excess air.
Divide the dough into 4 sections that are equal.
Roll out each portion into a 6-inch square.
Fold the opposite corners into the middle and then roll or shape each piece into a smaller loaf shape.
Once the dough has been rolled, fold the pointed edge in and pinch the seam. This will seal it.
Put the rolled dough into the prepared loaf pan with the seam side facing down. Keep in mind that there will be four rolls added to the bread pan.
Repeat with all the dough and place them into the pan.
Cover the pan with plastic wrap and let it proof in a warm place to double in size. This will take 1-2 hours. The dough should stop right below the top of the pan.
Baking the Bread
Preheat the oven to 350 degrees.
Brush the top of the proofed bread with an egg white and 1 Tbsp of water. This will give the top a glossy look. You can also use milk if you don't want a shiny look.
Put the pan in the oven and bake for 30-35 minutes.
If the bread starts to brown too much, add a piece of foil on top to stop it from burning.
Bake the bread until the internal temperature is 190-205 degrees.
Remove the pan from the oven and let it cool for a few minutes.
Take it out of the pan and have it finish cooling on a cooling rack.
Nutrition
- Serving Size
- 1 g
- Calories
- 193 kcal
- Carbohydrate Content
- 30 g
- Protein Content
- 6 g
- Fat Content
- 5 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 28 mg
- Sodium Content
- 50 mg
- Fiber Content
- 1 g
- Sugar Content
- 6 g
- Unsaturated Fat Content
- 2 g
