Milk bread recipe

Milk Bread recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This milk bread recipe is a delightful treat that will leave you craving for more. With its soft and fluffy texture, it's perfect for breakfast or as a snack any time of the day. The recipe is simple yet yields impressive results, making it great for beginner bakers. The combination of milk and butter gives this bread a rich and creamy flavor that pairs well with various toppings. Get ready to enjoy homemade goodness with this milk bread recipe!

Keywords: milk bread, soft and fluffy, breakfast, snack, homemade

Milk bread recipe details

Milk bread recipe, recipe Rating: 4.4
Number of votes:96 

Ingredients

750 g	strong white bread flour plus a little extra for dusting
2 tsp	salt
75 g	butter, at room temperature, cut into small pieces
2 ½ tsp	dried quick acting or easy mix yeast, use easy mix only in bread machine
1 tbsp	golden caster sugar
300 ml	milk
150 ml	water

Instructions

If making in bread machine, add ingredients in the order suggested by its manufacturer. Set for Bread and Bake cycles and set preferred crust colour, if possible. If you are to dust the loaf with flour, do so at or near the end of the final rise and resting period.

Preheat oven to Gas Mark 7, 220°C, 425°F. Lightly grease and flour a 2lb, 900g-1kg loaf tin.

If making by hand, place flour in a large bowl and add salt. Add the butter and rub in between fingers until flour assumes a breadcrumb-like appearance.

Warm milk and water in a saucepan, or microwave on high in a jug for about 2 minutes.

Add to flour mix and stir in. Mix to a dough with a wooden spoon, until it leaves the sides of the bowl quite clean. Tip out onto lightly floured surface and stretch and knead dough for about 10 minutes, when it should be smooth and quite elastic. Roll the top end towards centre and roll bottom end over the top, of a size sufficient to fit the tin.

Place loaf carefully into tin, folded side down, and loosely cover with greased cling film. Leave in a warm place to rise for about 25 minutes or until the dough has more or less reached to top of the tin. Discard the film and dust top of loaf with a little extra flour. Bake for about half an hour until well risen and golden brown.

Cool in the tin for about 20 minutes. Remove from tin and continue to cool on a wire rack. Serve whilst still warm.

Alternatively you may use the recipe to make bread rolls (makes 4-8 according to preferred size). Divide the dough and roll each portion into a ball between your hands. Place on baking tray, smoother side up, cover with oiled cling film as before and allow to double in size. Remove film, dust lightly with flour and bake for about 20-25 minutes until risen and golden. Cool on baking tray for about 15 minutes and transfer to wire rack. Serve warm.

Preparation time:
ca. 20 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a