Ultra-Soft Homemade Milk Bread Loaf (Beginner Friendly)

Warm the milk until it is lukewarm (about 105-115°F). Pour the milk into a large bowl and stir in the sugar and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy.

In a separate bowl, whisk together the bread flour and salt.

Add the beaten egg and softened butter to the yeast mixture. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. It should pass the windowpane test.

Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Gently punch down the risen dough. Divide the dough into three equal pieces. Roll each piece into a smooth log shape.

Place the three logs side-by-side in a greased 9×5 inch loaf pan.

Cover the pan loosely and let the dough proof for a second time for 45 to 60 minutes, or until the dough has nearly doubled and crests over the top of the pan.

Preheat your oven to 350°F (175°C). Brush the top of the dough lightly with the egg yolk wash.

Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F.

Remove the bread from the oven and immediately turn it out onto a wire rack to cool completely before slicing.