Soft and Moist Milk Bread
Homemade Soft and Moist Milk Bread Recipe
Experience a slightly crisp crust and an incredibly soft, milky interior with this homemade milk bread! It’s an easy-to-make classic that everyone will love.
Dough Ingredients- 600g Bread Flour
- 12g Active Dry Yeast
- 10g Salt
- 25g Sugar
- 1 Large Egg (room temperature)
- 400g Milk (lukewarm)
- 60g Butter (room temperature, softened)
Cooking Instructions
Step 1
In a large bowl, combine the bread flour, sugar, salt, and active dry yeast. Place the yeast and salt on opposite sides of the bowl to prevent direct contact. Create a well in the center and add the lukewarm milk and room temperature egg. Mix with a spatula or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smoother and more elastic. (This develops the gluten.) Once the dough starts to smoothen, add the softened room temperature butter. Continue kneading for another 10-15 minutes until the butter is fully incorporated and the dough is no longer sticky, becoming smooth and elastic.
Step 2
Shape the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap. Let it undergo its first rise (bulk fermentation) in a warm place (around 27-30°C or 80-85°F) for 1 hour and 30 minutes, or until it has doubled in size. You can also place the bowl over a larger bowl of warm water to create a warm environment. To test if it’s ready, gently poke the dough with a floured finger; if the indentation remains, the first rise is complete.
Step 3
Gently punch down the risen dough to release the gases. Turn it out onto a clean work surface and divide it into 6 equal portions. Shape each portion into a smooth ball and cover them with a damp cloth or plastic wrap. Let them rest for 15 minutes (bench rest). This resting period relaxes the gluten, making the dough easier to shape.
Step 4
This step is optional for added butter flavor. If you wish, flatten each dough ball with a rolling pin, spread a thin layer of softened butter over it, and then roll it up tightly. This will infuse the bread with extra buttery goodness, but the bread will still be delicious without this step.
Step 5
Place the shaped dough balls (either plain or butter-rolled) into a greased loaf pan. Fill the pan about two-thirds full. Cover the pan with a damp cloth or plastic wrap and let it undergo its third rise (proofing) in a warm place for about 30 minutes, or until the dough has risen to about 80-90% of the pan’s capacity.
Step 6
Preheat your oven to 180°C (350°F). Once the dough is properly proofed, carefully place the loaf pan into the preheated oven. Bake for approximately 25 minutes. If the top of the bread starts browning too quickly, you can loosely cover it with aluminum foil. The bread is ready when it’s golden brown and sounds hollow when tapped on the bottom.
Step 7
Remove the baked bread from the pan and transfer it to a wire rack to cool completely. Congratulations, you’ve made delicious milk bread with a crispy crust and a wonderfully soft, moist crumb! Enjoy it as is, or with your favorite spreads like jam or butter.
