I make this soft milk bread when I want a loaf with a light, fluffy texture and a tender crumb. It has a beautiful bakery-style shape, slices well for sandwiches, and tastes especially comforting when I serve it warm with a little butter.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g bread flour
10 g salt
30 g sugar
5 g instant yeast
350 g whole milk
50 g unsalted butter, soft
1 egg, for egg wash
Sesame seeds, for topping
Directions
I start by adding the bread flour, salt, sugar, instant yeast, and whole milk to a stand mixer fitted with a dough hook. I knead everything on low speed for 2 to 3 minutes until the dough comes together.
Next, I add the soft butter and continue kneading on medium-low speed until the dough becomes smooth and the gluten is well developed. This step helps me get the soft and stretchy texture that makes the loaf so tender.
I cover the dough with a tea towel and let it proof for 1 hour. Once it has risen, I divide it into 3 equal pieces and shape each piece into a ball. Then I cover them again and let them rest for 30 minutes.
After resting, I roll each ball into an oval, fold it into thirds, turn it 90 degrees, and roll it into a tight log. I pinch the seams to seal each one, then place the 3 logs into a loaf pan. I cover the pan and let the dough proof for another 1 hour.
When the dough is fully proofed, I brush the top with egg wash and sprinkle sesame seeds over it. I bake the bread at 200°C in a non-fan-assisted oven for about 35 to 40 minutes, until the top is deep golden brown.
Servings and timing
I get 10 servings from this recipe.
I usually need about 20 minutes for prep time, 40 minutes for baking time, and around 3 hours and 30 minutes in total when I include the proofing and resting time.
Variations
I sometimes leave off the sesame seeds when I want a more classic plain milk bread. I also like brushing the top with just egg wash for a glossy finish without extra topping.
For a slightly sweeter loaf, I add a little more sugar. When I want a richer flavor, I use a bit more butter, although I try not to overdo it so the bread keeps its light texture.
I also enjoy turning this dough into smaller rolls instead of one loaf. That variation works well when I want soft dinner rolls or sandwich buns.
Storage/Reheating
I store the bread in an airtight container or a well-sealed bag at room temperature for up to 3 days. This helps me keep the crumb soft and fresh.
For longer storage, I slice the loaf and freeze it. When I want some later, I thaw the slices at room temperature or warm them straight from the freezer.
To reheat, I place slices in a toaster or warm them in the oven for a few minutes. When I want that fresh-baked feel again, I heat the loaf gently until it is just warm.
FAQs
Can I make this bread without a stand mixer?
I can make this dough by hand, but I need to knead it longer to develop the gluten properly. I keep working the dough until it becomes smooth, elastic, and less sticky.
Why is my milk bread not as soft as expected?
I usually find that the texture depends on proper kneading, enough proofing time, and not adding too much flour. I also make sure not to overbake the loaf, because that can dry it out.
Can I use all-purpose flour instead of bread flour?
I can use all-purpose flour, but I usually get a slightly less chewy and structured loaf. Bread flour gives me the best rise and the soft, bakery-style texture I want.
How do I know when the bread is fully baked?
I look for a deep golden brown top and a loaf that feels set and hollow-sounding when lightly tapped. I also make sure the loaf is not pale, because that usually means it needs more time.
Can I make the dough ahead of time?
I can prepare the dough ahead and let it rise in the refrigerator for a slower proof. I find that this can help with flavor, but I still let the dough come closer to room temperature before baking.
Conclusion
I love making this soft milk bread because it is simple, comforting, and consistently delicious. The loaf comes out fluffy, tender, and beautiful every time, which makes it one of my favorite homemade bread recipes. Whether I slice it for sandwiches or enjoy it warm on its own, I always find it worth the effort.
📖 Recipe:
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Soft Milk Bread
- Total Time: 3 hours 30 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This soft milk bread is light, fluffy, and tender with a rich milky flavor, perfect for sandwiches or enjoying warm with butter.
Ingredients
500 g bread flour
10 g salt
30 g sugar
5 g instant yeast
350 g whole milk
50 g unsalted butter, soft
1 egg (for egg wash)
Sesame seeds (for topping)
Instructions
- Add bread flour, salt, sugar, instant yeast, and whole milk to a stand mixer fitted with a dough hook. Knead on low speed for 2–3 minutes until combined.
- Add the soft butter and continue kneading on medium-low speed until the dough is smooth and elastic.
- Cover the dough and let it proof for 1 hour.
- Divide the dough into 3 equal pieces and shape into balls. Cover and rest for 30 minutes.
- Roll each ball into an oval, fold into thirds, turn 90 degrees, and roll into a tight log. Seal the seams.
- Place the logs into a loaf pan, cover, and proof for another 1 hour.
- Brush with egg wash and sprinkle sesame seeds on top.
- Bake at 200°C (non-fan oven) for 35–40 minutes until deep golden brown.
Notes
Skip sesame seeds for a plain classic milk bread.
Add more sugar for a sweeter loaf.
Use slightly more butter for richer flavor, but avoid excess to maintain light texture.
Shape into rolls instead of a loaf for dinner rolls or buns.
Store in an airtight container at room temperature for up to 3 days.
Freeze sliced bread for longer storage and thaw or reheat as needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
