Milk Bread is a soft and fluffy bread that’s perfect for sandwiches, toast, or enjoying on its own. With its slightly sweet flavor and tender crumb, this bread is a favorite in many households. This recipe is straightforward and results in two delicious loaves.
Ingredients:
- 1/4 cup warm water
- 1 tablespoon dry yeast
- 2 cups milk at room temperature
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 2 tablespoons softened butter
- 6 cups bread flour
Instructions:
- Activate the Yeast:
- In a large mixing bowl, mix the warm water with the dry yeast. Let it sit for about 5 minutes until it becomes frothy.
- Combine Wet Ingredients:
- Add the room temperature milk, brown sugar, salt, and softened butter to the yeast mixture. Stir until well combined.
- Incorporate Flour:
- Gradually add 4 cups of bread flour to the wet mixture, stirring to combine. The dough will be sticky at this stage.
- Knead the Dough:
- Turn the dough out onto a floured work surface. Knead for about 10 minutes, gradually adding the remaining flour until the dough is smooth and elastic.
- First Rise:
- Place the dough in a greased bowl. Cover it with a cloth and let it rest in a warm place for 1 hour, or until it has doubled in size.
- Punch Down and Knead Again:
- Punch down the dough to release any air bubbles. Knead on the work surface for an additional 5 minutes.
- Shape and Second Rise:
- Divide the dough into 2 equal parts. Shape each part into a loaf and place them in greased loaf pans. Cover with a cloth and let them rest for 45 minutes, or until they have doubled in size again.
- Bake:
- Preheat your oven to 180°C (350°F). Bake the loaves for 40 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Cool:
- Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before slicing.
Helpful Tips:
- Ensure that the milk is at room temperature to help the yeast activate properly.
- If the dough is too sticky during kneading, add a little more flour, but be careful not to add too much, as this can make the bread dense.
- For a shinier crust, brush the tops of the loaves with a little melted butter immediately after baking.
Serving Suggestions:
- Enjoy fresh slices with butter or jam.
- Use for making sandwiches or toast.
- Serve alongside soups or stews for a comforting meal.
FAQs:
1. Can I use whole wheat flour instead of bread flour?
Yes, you can substitute whole wheat flour, but the texture will be denser. You may need to adjust the liquid content slightly.
2. How do I store leftover bread?
Store in an airtight container or bread box at room temperature for up to 3 days. For longer storage, you can freeze the bread.
3. Can I add mix-ins like raisins or nuts?
Yes, you can add mix-ins during the kneading stage. Just be sure not to overdo it, as too many add-ins can affect the bread’s texture.
Servings:
- This recipe yields 2 loaves, each serving approximately 8-10 slices.
Time of Preparation and Cooking:
- Preparation Time: 25 minutes
- Kneading Time: 15 minutes
- Rising Time: 1 hour 45 minutes
- Cooking Time: 40 minutes
- Total Time: 3 hours
Enjoy this delightful homemade Milk Bread, perfect for any occasion!
Recipe Card
Milk Bread
Milk Bread is a soft and fluffy bread that’s perfect for sandwiches, toast, or enjoying on its own. With its slightly sweet flavor and tender crumb, this bread is a favorite in many households. This recipe is straightforward and results in two delicious loaves.
Ingredients
- – 1/4 cup warm water
- – 1 tablespoon dry yeast
- – 2 cups milk at room temperature
- – 1 tablespoon brown sugar
- – 1 teaspoon salt
- – 2 tablespoons softened butter
- – 6 cups bread flour
Instructions
Activate the Yeast:
- – In a large mixing bowl, mix the warm water with the dry yeast. Let it sit for about 5 minutes until it becomes frothy.
Combine Wet Ingredients:
- – Add the room temperature milk, brown sugar, salt, and softened butter to the yeast mixture. Stir until well combined.
Incorporate Flour:
- – Gradually add 4 cups of bread flour to the wet mixture, stirring to combine. The dough will be sticky at this stage.
- Knead the Dough:
- – Turn the dough out onto a floured work surface. Knead for about 10 minutes, gradually adding the remaining flour until the dough is smooth and elastic.
First Rise:
- – Place the dough in a greased bowl. Cover it with a cloth and let it rest in a warm place for 1 hour, or until it has doubled in size.
Punch Down and Knead Again:
- – Punch down the dough to release any air bubbles. Knead on the work surface for an additional 5 minutes.
Shape and Second Rise:
- – Divide the dough into 2 equal parts. Shape each part into a loaf and place them in greased loaf pans. Cover with a cloth and let them rest for 45 minutes, or until they have doubled in size again.
Bake:
- – Preheat your oven to 180°C (350°F). Bake the loaves for 40 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool:
- – Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before slicing.