Easy and Spongy Milk Bread Recipe

 

Here's a simple and spongy Milk Bread recipe that's soft, fluffy, and perfect for sandwiches or toast!

Ingredients:

• 3 cups (375g) all-purpose or bread flour
• 2 tbsp (30g) sugar
• 1 tsp salt
• 2 ¼ tsp (1 packet) instant yeast
• ¾ cup (180ml) warm milk (about 110°F/43°C)
• 1 egg
• 2 tbsp (30g) unsalted butter, softened

Instructions:

1. Activate the Yeast (if using active dry yeast)

• If using instant yeast, you can skip this step.
• If using active dry yeast, mix the warm milk, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until foamy.

2. Make the Dough

• In a large bowl, whisk together the flour, sugar, and salt.
• Add the yeast mixture (or instant yeast), egg, and softened butter.
• Mix and knead the dough by hand (10 minutes) or with a mixer (5-7 minutes) until smooth and elastic.

3. First Rise

• Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

4. Shape the Bread

• Punch down the dough and shape it into a loaf.
• Place it in a greased loaf pan. Cover and let it rise again for 30-45 minutes.

5. Bake

• Preheat your oven to 350°F (175°C).
• Brush the top with milk or an egg wash (1 egg + 1 tbsp milk) for a golden crust.
• Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.

6. Cool & Enjoy

• Let it cool in the pan for 10 minutes, then transfer to a wire rack.
• Slice and enjoy with butter, jam, or as a sandwich bread!

Would you like a variation, like a slightly sweeter version or one with a softer, enriched texture like Japanese milk bread (Shokupan)?