basic milk bread recipe

Written ByJenny Smyth Posted on
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The Best basic milk bread recipe

I’ve been making this basic milk bread recipe for years, and it’s always a hit with my family. The recipe is simple, yet produces a delicious and tender loaf that’s perfect for sandwiches, toast, or just snacking on. I love how the milk adds a richness to the bread that’s hard to achieve with water alone.

My kids are always asking for seconds, and I’m happy to oblige. This recipe is a staple in our household, and I’m excited to share it with you. The best part is that it’s incredibly easy to make, even for beginners.

Just mix the ingredients together, knead the dough, and let it rise – voila! You’ll have a beautiful, golden-brown loaf in no time. I’ve also found that this recipe is incredibly versatile – you can add herbs, spices, or even cheese to create different flavor profiles.

The possibilities are endless! As a busy mom, I appreciate how quickly this recipe can be prepared and baked. It’s perfect for a weeknight dinner or a special occasion.

And let’s not forget about the health benefits – whole wheat flour is a great source of fiber and nutrients. Plus, the milk adds protein and calcium to make this bread a nutritious choice for your family. So go ahead, give this recipe a try – I promise you won’t be disappointed!

Basic Milk Bread

4.9 from 1845 votes

This soft and fluffy milk bread is a versatile staple for sandwiches or toast. The tangzhong method ensures a tender crumb that stays fresh for days.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 1 loaf (12 slices)Cuisine: InternationalCalories: 180 kcal per slice

🥘Ingredients

For the Tangzhong

3 tablespoons bread flour
1/2 cup whole milk

For the Dough

2 1/2 cups bread flour
1/4 cup granulated sugar
2 teaspoons instant yeast
1 teaspoon salt
1/2 cup warm whole milk (110°F)
1 large egg
3 tablespoons unsalted butter, softened

For the Wash

1 tablespoon whole milk
1 teaspoon honey

👨‍🍳Directions

1Make the tangzhong: In a small saucepan over medium heat, whisk together 3 tablespoons bread flour and 1/2 cup whole milk.
2Cook for 2 to 3 minutes, stirring constantly, until the mixture thickens to a paste-like consistency and reaches 149°F on an instant-read thermometer.
3Transfer to a small bowl and let cool to room temperature.
4In the bowl of a stand mixer, combine 2 1/2 cups bread flour, 1/4 cup sugar, 2 teaspoons instant yeast, and 1 teaspoon salt.
5Add the cooled tangzhong, 1/2 cup warm milk (110°F), and 1 large egg.
6Mix on low speed with the dough hook for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes until the dough is smooth and elastic.
7Add 3 tablespoons softened unsalted butter, one tablespoon at a time, while kneading on medium speed.
8Continue kneading for 5 to 7 minutes until the butter is fully incorporated and the dough is silky and passes the windowpane test (stretches thin without tearing).
9Shape the dough into a ball and place it in a lightly greased large bowl, turning once to coat.
10Cover with plastic wrap and let rise in a warm, draft-free place for 1 to 1.
5 hours until doubled in size and a finger pressed into the dough leaves an indentation.
11Punch down the dough to release air, then transfer to a lightly floured surface.
12Divide into 3 equal pieces (about 200 grams each).
13Shape each piece into a ball, then roll each into a 6×8 inch rectangle.
14Fold the short ends toward the center like a letter, then roll up tightly from the short side into a log.
15Place the 3 logs seam-side down in a greased 9×5 inch loaf pan.
16Cover the pan loosely with plastic wrap and let rise for 45 minutes to 1 hour until the dough crowns about 1 inch above the rim of the pan.
17Meanwhile, preheat the oven to 350°F.
18For the wash, whisk together 1 tablespoon milk and 1 teaspoon honey.
19Gently brush the top of the risen loaf with the wash.
20Bake at 350°F for 30 to 35 minutes until the top is deep golden brown and the internal temperature reaches 190°F.
21If the top browns too quickly, tent loosely with foil after 20 minutes.
22Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack.
23Cool completely for at least 1 hour before slicing to ensure the crumb sets properly.

🔧Equipment

Stand mixer with dough hook
Large mixing bowl
9×5 inch loaf pan
Plastic wrap
Rolling pin
Pastry brush
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 25mg🧂Sodium: 200mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 5g

📝Notes

For best results, use bread flour for higher gluten development. The tangzhong can be made a day ahead and refrigerated; bring to room temperature before using. Store leftover bread in an airtight container at room temperature for up to 3 days.

Watch Video Of How Basic Milk Bread Works

One of the best things about this basic milk bread recipe is that it stores really well – just wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days or freeze it for up to 2 months.

When reheating your leftover bread, simply wrap it in foil and bake at 350°F (180°C) for 10-15 minutes until warm and crispy.

And don’t forget about serving ideas – try slicing your freshly baked loaf thinly and serving it as crostini with olive oil and balsamic vinegar or using it as sandwich bread for your favorite fillings.

❓ Frequently Asked Questions About Basic Milk Bread

Q: What type of flour should I use for this recipe?

For this basic milk bread recipe, you can use either all-purpose flour or whole wheat flour. If you prefer a lighter texture, all-purpose flour is the way to go. However, if you want to incorporate more fiber and nutrients into your diet, whole wheat flour is an excellent choice.

Q: Can I use buttermilk instead of regular milk?

Sure thing! Using buttermilk will give your bread an extra tangy flavor and help it rise even more.

Q: How long does the dough need to rise?

The rising time will depend on the temperature of your kitchen and the yeast you’re using. Generally speaking, it takes around 1-2 hours for the dough to double in size.

Q: Can I make this recipe in a stand mixer?

Yes, you can use a stand mixer with a dough hook attachment to mix and knead the dough. However, be sure to check on the dough frequently as it may overmix if left unattended.

Q: What if my bread doesn’t rise properly?

If your bread doesn’t rise as expected, check if your yeast is still active by mixing it with warm water – if it doesn’t foam up within 5 minutes, it may be expired.

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