Milk bread is a soft, fluffy, and slightly sweet bread that’s perfect for breakfast, sandwiches, or as a side with any meal. With its light texture and subtle sweetness, it’s a beloved recipe in many households. This milk bread loaf recipe uses simple ingredients and yields a tender loaf with a soft crumb that’s perfect for toasting or enjoying with a spread.

Why You’ll Love This Recipe

Milk bread is incredibly soft and airy, thanks to the use of milk in the dough. The bread has a subtle sweetness that pairs well with butter, jam, or any other topping. It’s perfect for all occasions, from enjoying a slice with your morning coffee to making delicious sandwiches. The process may take a little time, but the result is absolutely worth the wait. Whether you’re a bread-baking novice or a seasoned pro, this recipe guarantees a delicious loaf every time.

Milk Bread Loaf Recipe

Ingredients

3 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon instant yeast
1/2 cup whole milk (warm)
1/4 cup water (warm)
1/4 cup unsalted butter (melted)
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk powder (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, mix together the flour, sugar, salt, and instant yeast. If using milk powder, add it in as well.
In a separate bowl, whisk together the warm milk, warm water, melted butter, egg, and vanilla extract.
Make a well in the dry ingredients and pour the wet ingredients into the center. Mix everything together with a wooden spoon until a dough starts to form.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise for 1 to 1.5 hours, or until doubled in size.
After the dough has risen, punch it down to release the air. Turn it out onto a floured surface and shape it into a loaf by rolling it out and folding the edges inward. Then, roll it up tightly.
Grease a 9×5-inch loaf pan and place the shaped dough inside. Cover the pan with a cloth and let it rise for another 30-45 minutes, or until the dough rises just above the edge of the pan.
Preheat the oven to 350°F (175°C).
Once the dough has risen, place it in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe yields one loaf, which can serve about 8 slices. The total time for making this bread is approximately 3-4 hours, including rising and baking times.

Variations

Herb Milk Bread: Add dried herbs like rosemary or thyme into the dough for a savory twist.
Sweet Milk Bread: Sprinkle some cinnamon or nutmeg into the dough for a sweet, spiced version.
Whole Wheat Milk Bread: Swap half of the all-purpose flour with whole wheat flour for a slightly denser loaf with a nuttier flavor.
Milk Bread Rolls: Instead of making a loaf, divide the dough into smaller portions and shape them into rolls.

Storage/Reheating

Storage: Store the milk bread in an airtight container or bread box at room temperature for up to 3-4 days. If you want to keep it longer, you can wrap it in plastic wrap and freeze it for up to a month.
Reheating: To reheat, wrap the bread in foil and place it in a preheated oven at 350°F (175°C) for about 10 minutes. Alternatively, you can toast slices of the bread in a toaster for a warm, crispy treat.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works perfectly in this recipe, though bread flour will give the loaf a slightly chewier texture.

Can I make this bread without a stand mixer?

Absolutely! You can knead the dough by hand on a floured surface. Just be sure to knead it for about 8-10 minutes until it becomes smooth and elastic.

What can I substitute for milk powder?

If you don’t have milk powder, you can omit it entirely, as it’s optional. The bread will still turn out fine without it.

Can I use almond milk or oat milk instead of whole milk?

Yes, you can substitute almond milk or oat milk if you’re dairy-free. The texture and flavor will be slightly different, but still delicious.

Do I have to let the dough rise twice?

Yes, letting the dough rise twice is essential for developing the soft, airy texture that makes milk bread so special. If you skip this step, the bread might turn out denser.

Can I freeze the dough before baking?

Yes, you can freeze the dough after the first rise. Shape it into a loaf, cover it tightly, and freeze for up to 3 months. When you’re ready to bake, allow it to thaw and rise before baking.

Can I add raisins or dried fruit to the dough?

Yes, you can add raisins, dried cranberries, or other dried fruits into the dough for a fruity twist.

How do I know when the bread is done baking?

The bread is done when the top is golden brown, and it sounds hollow when tapped on the bottom. You can also check the internal temperature, which should be around 190°F (88°C).

Can I make this bread without eggs?

Yes, you can make eggless milk bread by omitting the egg and using a flaxseed or chia seed egg substitute instead.

How do I make the crust softer?

To make a softer crust, brush the top of the loaf with butter as soon as it comes out of the oven.

Conclusion

Milk bread is a comforting, soft loaf that’s perfect for any time of day. Whether you’re toasting it for breakfast or using it to make delicious sandwiches, this recipe delivers a soft, tender texture and a subtly sweet flavor that everyone will enjoy. With just a few ingredients and a little patience, you can make your own homemade milk bread that rivals store-bought versions. Happy baking!

Jane