Soft Milk Bread
Soft Milk Bread
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
Method
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.
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.
Cover with a tea towel and proof for 1 hour.
Cut the dough into three equal pieces and shape them into balls. Cover them with a tea towel for 30 minutes.
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.
Egg wash the proofed dough and sprinkle some sesame seeds on top.
Bake in the oven at 200C (non fan assisted) until a nice deep golden brown colour - about 35/40 minutes.
Ingredients
Directions
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.
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.
Cover with a tea towel and proof for 1 hour.
Cut the dough into three equal pieces and shape them into balls. Cover them with a tea towel for 30 minutes.
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.
Egg wash the proofed dough and sprinkle some sesame seeds on top.
Bake in the oven at 200C (non fan assisted) until a nice deep golden brown colour - about 35/40 minutes.
no need to knead the dough? just like it? thank you
Hey! Yes you need to knead 🙂 First you want to knead the butterless dough for 2-3 minutes, then add your butter and knead until the dough is smooth. Hope this helps!
If I use salted butter instead, what would you recommend for the amount of salt added? Thank you.
I would leave it out! As the butter already had salt
I tried this recipe and its amazing. I dont have a stand mixer so i knead with my hands. It took a little extra time and effort but it was worth it. Thank you
So glad Ellie!!
What is the temperature for an oven with a fan?
Reduce it by 15c
After adding all ingredients, and then butter…how long to knead in mixer before it’s ready for first proof? The dough is still very sticky and not passing window pane test. Is that okay? And it’s not totally smooth.
If you remove it from the bowl, rest it covered with a tea towel for 5m, then knead again briefly by hand it should be smooth
Hi,
If I don’t get Bread flour, will All purpose flour give the same result? Or what can be added with APF for the desired result?
You can use AP but it is not ideal as the protein content is too low
Hi Matt, does milk temperature matter? Is cold fine? Thanks!
yes!
How can i make bread flour at home?
You need to buy it, it can’t be made
What bread flour do you use? Can I use T55 instead of the bread flour?
Yes that’s a good protein level!