Description
This Milk Bread recipe yields a soft, tender, and subtly sweet loaf perfect for sandwiches or enjoying on its own. Made with simple ingredients like milk, sugar, yeast, and butter, this bread features a fluffy crumb and golden crust, achieved through a two-step rising process and oven baking.
Ingredients
Scale
Main Ingredients
- 4 cups all-purpose flour (500g)
- 1 cup whole milk (240ml)
- 1/4 cup sugar (50g)
- 2 1/4 tsp active dry yeast (7g)
- 1 tsp salt (6g)
- 1/4 cup unsalted butter, melted (60g)
Instructions
- Activate Yeast: In a bowl, combine warm milk and sugar. Sprinkle yeast over the top and let it sit for about 5 minutes until frothy, signaling the yeast is active.
- Combine Dry Ingredients: In a separate mixing bowl, whisk together flour and salt. Create a well in the center and add the frothy yeast mixture along with the melted butter.
- Mix and Knead Dough: Mix the ingredients until you form a shaggy dough. Transfer to a floured surface and knead for about 10 minutes until the dough is smooth and elastic, which develops gluten for structure.
- First Rise: Place the dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour, which allows fermentation and volume increase.
- Shape the Loaf: Punch down the risen dough to release gases, then flatten and roll it tightly into a loaf shape for a uniform crumb.
- Second Rise: Place the shaped loaf in a greased loaf pan, cover it again, and let it rise until nearly doubled, about another hour for an airy texture.
- Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30-35 minutes until golden brown on top, indicating it’s fully cooked with a soft crumb and crisp crust.
Notes
- Use warm milk (not hot) to activate yeast properly without killing it.
- Kneading develops gluten, which is essential for bread structure; avoid under-kneading.
- Ensure the dough is covered during rising to prevent drying out.
- Check bread doneness by tapping the bottom—it should sound hollow.
- Allow the bread to cool completely before slicing to maintain its texture.
