Bake at home · Loaf bread
Soft Milk Bread Loaf
A tender, lightly enriched loaf for toast and sandwiches, made with familiar kitchen ingredients.
Prep25 minutes
Cook32 minutes
Total2 hours 42 minutes
Yield1 loaf (about 10 slices)
Ingredients
Volume measures are approximate; weighing flour gives the most consistent result.
- 500 g all-purpose flour (about 4 cups, spooned and levelled)
- 7 g instant yeast (about 2 1/4 teaspoons)
- 30 g sugar (about 2 tablespoons plus 1 teaspoon)
- 9 g fine salt (about 1 1/2 teaspoons)
- 1 large egg (about 50 g without shell)
- 180 ml lukewarm milk (3/4 cup)
- 60 ml lukewarm water (1/4 cup; add gradually)
- 40 g softened butter (about 3 tablespoons)
- 5 ml milk (1 teaspoon), for brushing, optional
Ingredients for Soft Milk Bread Loaf
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Method
- Combine flour, yeast, sugar and salt in a large bowl.
- Whisk the egg with the milk and water. Pour into the dry ingredients and mix until a rough dough forms.
- Knead for 8 minutes, then knead in the softened butter a little at a time. Continue until smooth and stretchy, about 5–7 more minutes.
- Cover the dough and leave it in a warm place for 60–75 minutes, until roughly doubled.
- Gently press out large air pockets, shape into a log and place seam-side down in a greased 9-by-5-inch loaf pan.
- Cover and proof for 35–45 minutes, until the dough rises near the rim. Meanwhile heat the oven to 180°C (350°F).
- Brush the top with a little milk if desired. Bake for 30–32 minutes, until golden and the loaf sounds hollow when tapped.
- Cool in the pan for 10 minutes, then transfer to a rack and cool fully before slicing.
Helpful tips
- Add the water gradually; flour absorbs liquid differently depending on the room and how it is measured.
- Wait until fully cool before slicing for neater pieces and a set crumb.
Common mistakes
- Adding butter before the dough has started to develop can make kneading slower; work it in after the first knead.
- Cutting a hot loaf can squash the soft middle. Let it cool on a rack.
Frequently asked questions
Can I use only milk instead of milk and water?
You can use milk for the full liquid amount, but add it gradually because flour and milk thickness vary. The dough should feel soft, not soupy.
How do I know the loaf is baked?
The top should be golden and the loaf should sound hollow when tapped. If you have a food thermometer, the centre should be about 90–95°C.
How should I store milk bread?
After it cools completely, keep it in a sealed bread bag or container at room temperature and use within a few days, or freeze slices.