Soft Milk Bread

Soft Milk Bread


DifficultyIntermediate

I love this milk bread recipe. It makes the softest, fluffiest, white bread – perfect for sandwiches! 

It’s very similar to fluffy Japanese milk bread just without the tangzhong. I love the shaping technique I think it makes it look straight out of a bakery.

With only 6 ingredients and only a few hours proving time, it’s quick and simple to make.

I’ve topped mine with sesame seeds which makes me feel like it’s straight out of a bakery!

Follow my video and step-by-step recipe to make this soft and fluffy bread.

Want more bread recipes? Check out my bread 101 video and recipes.


 


 

Ingredients


 500 g Bread Flour
 10 g Salt
 30 g Sugar
 5 g Instant Yeast
 350 g Whole Milk
 50 g Unsalted Butter, Soft
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Method


1

Add all the ingredients except the butter into a stand mixer fitted with the dough hook attachment. Knead until combined at a low speed for about 2-3 minutes.

2

Add in the soft butter and continue to knead on a medium low speed until the dough is smooth and the gluten is nicely developed.

3

Cover with a tea towel and proof for 1 hour.

4

Cut the dough into three equal pieces and shape them into balls. Cover them with a tea towel for 30 minutes.

5

Roll each ball into a pitta shape then fold it in on itself in thirds. Turn the dough 90 degrees and then roll it into a tight log, pinching the seams to seal it. Place the three logs of dough into a loaf pan and cover. Proof for 1 hour.

6

Egg wash the proofed dough and sprinkle some sesame seeds on top.

7

Bake in the oven at 200C (non fan assisted) until a nice deep golden brown colour - about 35/40 minutes.

Ingredients

 500 g Bread Flour
 10 g Salt
 30 g Sugar
 5 g Instant Yeast
 350 g Whole Milk
 50 g Unsalted Butter, Soft
Shop the equipment

Directions

1

Add all the ingredients except the butter into a stand mixer fitted with the dough hook attachment. Knead until combined at a low speed for about 2-3 minutes.

2

Add in the soft butter and continue to knead on a medium low speed until the dough is smooth and the gluten is nicely developed.

3

Cover with a tea towel and proof for 1 hour.

4

Cut the dough into three equal pieces and shape them into balls. Cover them with a tea towel for 30 minutes.

5

Roll each ball into a pitta shape then fold it in on itself in thirds. Turn the dough 90 degrees and then roll it into a tight log, pinching the seams to seal it. Place the three logs of dough into a loaf pan and cover. Proof for 1 hour.

6

Egg wash the proofed dough and sprinkle some sesame seeds on top.

7

Bake in the oven at 200C (non fan assisted) until a nice deep golden brown colour - about 35/40 minutes.

Soft Milk Bread