Ingredients
For the Dough:
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3 ½ cups (450g) all-purpose or bread flour
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¼ cup (50g) sugar
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2 ¼ tsp (1 packet) instant yeast
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1 tsp salt
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1 large egg
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1 cup (240ml) warm whole milk
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¼ cup (60ml) heavy cream
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4 tbsp (56g) unsalted butter, softened
Optional Egg Wash:
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1 egg + 1 tbsp milk, beaten
Instructions
1. Mix the Dough
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In a large mixing bowl, combine the flour, sugar, and yeast (add salt away from yeast at first).
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In a separate bowl, whisk together warm milk, cream, and egg.
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Add wet mixture to dry and mix until a shaggy dough forms.
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Knead for 10–15 minutes by hand or 8 minutes with a stand mixer until smooth.
2. Add the Butter
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Gradually knead in the softened butter.
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Continue kneading until the dough becomes silky and elastic. It should pass the windowpane test.
3. First Proof
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Place the dough in a greased bowl.
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Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Shape the Dough
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Gently deflate and divide the dough into 3 or 4 portions.
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Flatten each into a rectangle, roll up like a jelly roll, and place seam side down into a greased loaf pan.
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Cover and let rise again for 30–45 minutes.
5. Bake
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Preheat oven to 350°F (175°C).
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Brush the top with egg wash for a shiny, golden crust.
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Bake for 25–30 minutes until golden and sounds hollow when tapped.
6. Cool
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Let the loaf cool in the pan for 10 minutes.
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Then transfer to a wire rack to cool completely before slicing.
Benefits of Homemade Milk Bread
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Healthier: No preservatives or additives
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Budget-Friendly: Cheaper than store-bought artisan loaves
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Emotionally Comforting: Soft texture and sweet aroma trigger feel-good memories
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Nutrient-Rich: Thanks to milk, butter, and egg
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Incredibly Versatile: From sandwiches to desserts