Homemade Milk Bread

Homemade Milk Bread Recipe: Soft, Fluffy, and Delicious

 

There’s nothing quite like a freshly baked loaf of bread, and homemade milk bread is one of the best. This soft and fluffy bread is perfect for toasting, making sandwiches, or simply enjoying on its own. The best part? It’s incredibly easy to make, even if you’re a beginner baker.

 

 

 

➔ You’ll need :

 

▢2/3 cup heavy cream (160 ml, at room temperature)

▢1 cup milk (plus 1 tablespoon; total 250 ml, at room temperature)

▢1 large egg (at room temperature)

▢1/3 cup sugar (75 grams)

▢1/2 cup cake flour (tap measuring cup to avoid air pockets; 70 grams)

▢3 1/2 cups bread flour (tap measuring cup to avoid air pockets; about 500 grams)

▢1 tablespoon active dry yeast (11 grams)

▢1 1/2 teaspoons salt (7 grams)

▢Egg wash (whisk together 1 egg with 1 teaspoon water)

▢Simple syrup (optional: 2 teaspoons of sugar, dissolved in 2 teaspoons hot water)

 

 

➔ Step-by-Step Guide to Making it :

 

 

In the bowl of a mixer, add ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt.

 

Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.

 

If you’re in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together.

If you don’t have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.

 

After 15 minutes of kneading, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for at least 1 hour, or until the dough has doubled in size.

We proof the dough in our oven (We turned on our oven’s rapid proof setting for 5 minutes, turned the oven off, and then closed the oven door).

 

In the meantime, grease two baking vessels on all sides with butter, such as 2 standard loaf pans or even a loaf pan and a 9-inch round cake pan.

After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles.

 

Dump the dough on a lightly floured surface, and cut it in half. You can make a loaf with one half of the dough by cutting it into 3 pieces and placing them in the loaf pan.

 

With the other half of the dough, cut it into eight equal pieces and make buns. You can really shape the dough however you like. Once shaped, let the dough proof for another hour.

 

Position a rack in the middle of the oven, and preheat to 350° F/175°C. Brush the risen dough with egg wash.

 

Bake the loaves for 23-25 minutes. Remove from the oven and brush the buns with sugar water to give them a great shine, sweetness, and color.

 

➔ Tips:

 

1- Make sure your water and milk are at the correct temperature. If they’re too hot, they’ll kill the yeast, and if they’re too cold, the yeast won’t activate.

 

2- Don’t over-knead the dough. It should be smooth and elastic, but if you knead it for too long, the bread will be tough.

 

3- Let the bread cool completely before slicing. If you cut into it too soon, the bread may be gummy and not fully cooked.

 

➔ Homemade milk bread is a versatile and delicious bread that’s perfect for any occasion. Whether you’re making sandwiches or enjoying it on its own, this bread is sure to be a hit. Give it a try and impress your family and friends with your baking skills!

 

 

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