This soft milk bread is light, fluffy, and tender with a rich milky flavor, perfect for sandwiches or enjoying warm with butter.

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)

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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.

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.