Milk Bread Recipe

Sweet milk bread.

Photo of home baked milk bread
Home baked milk bread

This recipe yields a milk bread loaf of about 450 g.

Ingredients

  • All-purpose flour, 300 g
  • Powdered milk (skim), 18 g
  • Instant dry yeast, 3/4 tsp
  • Salt, 6 g
  • Water, 180 ml
  • Granulated sugar, 6 g
  • Unsalted butter (room temperature), 6 g

Directions

  1. In a bowl, mix together flour, powdered milk, sugar, and salt, then add the yeast and mix well
  2. Add the water to the flour mixture and mix with the dough hook attachment of the stand mixer at speed 1 until all ingredients combine into a ball
  3. Cover with cling film and leave to rest for about 15 minutes
  4. Knead the dough at speed 2 for 3-5 minutes until smooth
  5. Add the butter and continue to knead for another 3-5 minutes until the dough is soft and supple but not sticky
  6. The internal dough temperature should register about 27 C on an instant-read thermometer
  7. Cover with cling film and let rise at room temperature until doubled in size
  8. Transfer the dough onto a lightly floured work surface and gently press to release most of the air
  9. Pre-shape the dough into a ball, cover with cling film, and leave to rest for about 20 minutes
  10. Shape the dough into a tight oblong ball and put into a greased 20 cm x 10 cm rectangular bread tin, cover with cling film, and let rise at room temperature until nearly doubled
  11. Bake in a preheated oven at 180 C for about 30 minutes
  12. Cover with aluminum foil in case the top of the bread gets too dark
  13. The internal bread temperature should register over 90 C on an instant-read thermometer
  14. Carefully remove the bread from the bread tin and place on a wire rack to cool for at least 2 hours
  15. If desired, glaze the top of the bread with a little melted butter while still warm

How to serve

Serve with butter, cheese, peanut butter, or jam.