Ever bought supermarket milk bread and thought, “Why is this so pillowy soft?” Spoiler: it’s not magic—it’s just lots of milk and butter. Welcome to your new favorite milk bread recipe, because who doesn’t want bakery-quality fluff in their kitchen? Cue the swoon.
Picture this: you pull a loaf out of the oven, slice it, and hear that soft whoosh of the crumb. That’s the sound of success. This milk bread recipe delivers that dreamy texture with simple ingredients and just enough sass to make you feel like a flour wizard. Ready to flex your baking skills?
Why this milk bread recipe is awesome
This loaf is a superhero because it’s:
- Ultra-soft, slightly sweet, with a buttery crust—a toast dream.
- Beginner-friendly—no fancy techniques, just knead, rise, bake.
- Perfect for everything—sandwiches, breakfast French toast, honey toast—you name it.
- Lasts days—stays soft even when store bread feels like shoe leather.
Ingredients
- 3 cups (360g) bread flour
- 2 Tbsp granulated sugar
- 1 tsp salt
- 2¼ tsp active dry yeast (1 packet)
- 1 cup warm milk (105–115°F)
- ¼ cup heavy cream (or extra milk)
- ¼ cup unsalted butter, softened, plus extra for brushing
- 1 large egg, room temperature
- Optional: 1 tsp honey for extra shine
Key substitutions:
- Dairy-free? Use almond milk + coconut oil.
- Whole wheat? Replace 1 cup flour with whole wheat for nutty flavor.
- Gluten-free? Use a 1:1 GF blend and add 1 tsp xanthan gum.
Tools & kitchen gadgets used
- Large mixing bowl – roomy and welcoming
- Whisk & rubber spatula – smooth mixing
- Kitchen scale or measuring cups – precision FTW
- Stand mixer with dough hook (optional) – for easy kneading
- 9×5″ Pullman loaf pan (classic shape)
- Bench scraper – tidy dough handling
- Pastry brush – buttery finish
- Kitchen towel or plastic wrap – cozy rise cover
- Cooling rack – vital for texture
(Affiliate picks: stand mixer, loaf pan, measuring set.)
Step‑by‑Step Instructions
Step 1: Combine flour, sugar, salt, and yeast in bowl.
Step 2: Mix warm milk, cream, egg, and butter until smooth.
Step 3: Add wet to dry; stir until shaggy dough forms.
Step 4: Knead by hand (8 min) or mixer (5 min) until elastic.
Step 5: Shape into ball, place in greased bowl, cover, let rise until doubled (~1 hr).
Step 6: Punch down, shape into log, place in loaf pan seam-side down.
Step 7: Cover and rise 45 min–1 hr until domed above pan.
Step 8: Preheat oven to 350°F (175°C). Brush top with butter and honey (optional).
Step 9: Bake 30–35 min until golden and hollow when tapped.
Step 10: Brush again with butter, cool 10 min in pan, then finish on rack.
Calories & Nutritional Info (per slice, 12 slices)
- Calories: ~220
- Carbs: 28g
- Protein: 5g
- Fat: 9g
- Sugar: 4g
- Fiber: <1g
- Nutritional note: Contains dairy, moderate calories—perfect treat.
Common Mistakes to Avoid
Hot milk kills yeast—keep it <115°F.
Underkneading = gummy crumb—knead until elastic.
Skipping second rise—loaf will be dense and short.
Brushing before baking—burnt crust alert.
Slicing too soon—wait for cooling or risk messy slices.
Variations & Customizations
Honey‑Oat Milk Bread: Add ¼ cup oats + 2 Tbsp honey; top with oats.
Matcha‑Swirl: Add 1 Tbsp matcha to dough or swirl with matcha + sugar paste.
Garlic‑Herb Twist: Mix minced garlic + chopped herbs (rosemary, thyme) into dough for savory loaf.
Chocolate Chip Bread: Fold in ½ cup chocolate chips for dessert toast delight.
FAQ Section
- Can I use instant yeast?
Yes—just mix into dry ingredients; no proofing needed. - Can I make buns?
Definitely—divide into 12 portions, bake 18–22 min. - How to store?
Use cloth bag; avoid plastic for crisp crust. Toast to refresh. - Can I freeze it?
Freeze whole or sliced loaf up to 3 months; thaw and toast. - Is it dairy-free?
Yes—swap with plant milk and coconut oil. - Whole wheat alternative?
Replace 1 cup with whole wheat; loaf will be denser. - Can I add seeds?
Yes—knead in ¼ cup seeds like chia or flax.
Final Thoughts
You’ve just read your ticket to bakery-level softness in your kitchen—no preservatives, no cardboard. This milk bread recipe is your secret sauce for unforgettable toast, sandwiches, French toast, and floor-fall-worthy crumb. Bake it, spread with butter, and show those store-bought loaves who’s boss. Tag me in your crumb shots—I’m living for that fluff.