Oh yes 😍 Easy Milk Bread—soft, pillowy, slightly sweet, and perfect for sandwiches, toast, or just slathered in butter. Here’s a simple version you can make at home without fuss.
🥛 Easy Milk Bread
Makes 1 loaf (about 8 slices)
Ingredients
- 2¼ tsp active dry yeast (1 packet)
- ½ cup warm milk (110°F / 45°C)
- 3 tbsp sugar
- 2½ cups all-purpose flour (plus extra for kneading)
- 1 tsp salt
- 2 tbsp unsalted butter, softened
- 1 large egg
Instructions
1️⃣ Activate yeast
- In a small bowl, mix warm milk, sugar, and yeast
- Let sit 5–10 minutes until foamy
2️⃣ Make the dough
- In a large bowl, combine flour and salt
- Add yeast mixture, egg, and butter
- Mix until a sticky dough forms
3️⃣ Knead
- Turn dough onto a lightly floured surface
- Knead 8–10 minutes until smooth and elastic
- Place in a greased bowl, cover, let rise 1–1½ hours until doubled
4️⃣ Shape & second rise
- Punch down dough
- Shape into a loaf and place in a greased 9×5-inch loaf pan
- Cover and let rise 30–45 minutes until puffy
5️⃣ Bake
- Preheat oven to 350°F (175°C)
- Optional: brush top with milk or egg wash for shine
- Bake 25–30 minutes, until golden and sounds hollow when tapped
6️⃣ Cool
- Let cool completely on a wire rack before slicing
🔥 Pro Tips
- Soft, warm milk is key to activating yeast
- Don’t over-flour—dough should stay slightly sticky
- For extra soft crust, brush with melted butter as soon as it comes out of the oven
- You can double the recipe for a larger loaf
Variations
- 🥖 Sweet milk bread: add 1 tsp vanilla extract and 1–2 tbsp honey
- 🧄 Garlic milk bread: brush with garlic butter before baking
- 🥛 Rich and fluffy: replace 2 tbsp of milk with cream
If you want, I can give you a super-fluffy, bakery-style Japanese milk bread recipe using the tangzhong method, which makes it extra soft and cloud-like 😍
Do you want me to do that?
