If you’re looking to make milk bread without any special equipment (like a stand mixer), here’s a simple recipe that you can make by hand or with a hand mixer. It’s perfect for beginners, and you’ll love the soft, pillowy texture!
🧾 Ingredients:
-
3 cups all-purpose flour
-
2 tablespoons sugar
-
1 teaspoon salt
-
2 teaspoons active dry yeast
-
1/2 cup warm milk (about 110°F / 43°C, not too hot)
-
1/2 cup warm water
-
2 tablespoons unsalted butter (softened)
-
1/2 cup full-fat milk (for the dough)
-
1 egg (for brushing)
👩🍳 Instructions:
1. Activate the Yeast:
-
In a small bowl, combine the warm water and 1 teaspoon sugar. Sprinkle the active dry yeast over the top. Stir and let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is activated.
2. Mix the Dough:
-
In a large bowl, combine the flour, sugar, and salt.
-
Add the activated yeast mixture (once it’s frothy), along with the 1/2 cup of warm milk and the butter.
-
Mix everything together until it forms a sticky dough. If the dough is too dry, add a little more milk, a tablespoon at a time.
3. Knead the Dough:
-
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If using a hand mixer with dough hooks, mix on medium speed for about 5 minutes.
-
The dough should feel soft and slightly tacky but not sticky.
4. First Rise:
-
Place the kneaded dough into a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise for about 1 to 1.5 hours, or until it doubles in size.
5. Shape the Dough:
-
After the dough has risen, punch it down gently to release any air bubbles.
-
Turn the dough onto a floured surface and divide it into 3 equal portions (for a traditional loaf shape).
-
Roll each portion into a ball, and then roll out each ball into a long rectangle. Fold it like an envelope (bring the sides over to the center), and then roll it up tightly from one edge to the other.
-
Place the three rolls into a greased 9×5-inch loaf pan, side by side. Cover it again and let it rise for 30-45 minutes, or until it has risen to fill the pan.
6. Preheat the Oven:
-
While the dough is rising, preheat your oven to 350°F (175°C).
7. Egg Wash:
-
Beat the egg in a small bowl and brush it over the top of the loaf before baking. This will give the bread a beautiful golden color when it bakes.
8. Bake the Bread:
-
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should read around 190°F (88°C).
-
If the top is browning too quickly, you can loosely cover the bread with aluminum foil during the last 10 minutes of baking.
9. Cool the Bread:
-
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
🍞 Tips for Perfect Milk Bread:
-
Milk Variety: For extra richness, you can use whole milk or even evaporated milk instead of regular milk.
-
Softness: The key to soft bread is a high hydration dough (meaning the dough is a bit wetter than usual) and giving it a good rise. Don’t skip the rise times!
-
Shaping: If you want a fluffier texture, make sure to roll the dough tightly while shaping. This helps create soft layers.
-
Storage: Milk bread stays soft for days. Store it in a plastic bag or wrapped in plastic wrap to keep it fresh longer.
This milk bread has a wonderfully soft, pillowy texture and a subtle sweetness that makes it perfect for just about anything. You can enjoy it with butter, jam, or use it for sandwiches! Would you like to try adding any specific flavors or fillings to this bread? Let me know! 😊
