Soft and Fluffy Homemade Milk Bread
Easy Milk Bread Recipe for Beginners (Hand Kneaded) by Angimom’s Sweet Home
You can easily make delicious, soft milk bread at home! Enjoy a delightful baking session with Angimom’s recipe. The aroma and chewy texture of freshly baked bread are simply irresistible.
Dough Ingredients- 250g Bread Flour (High-gluten flour)
- 20g Sugar
- 4.5g Salt
- 5g Instant Dry Yeast
- 15g Butter, softened at room temperature
- 27g Egg (approx. 1/2 large egg)
- 160g Milk, lukewarm
- 1 Corn Bread Pan (21.5cm x 9.5cm x 9.5cm)
Cooking Instructions
Step 1
First, sift the 250g of bread flour through a fine-mesh sieve. This helps to prevent lumps and incorporates air, making the dough softer and lighter.
Step 2
Make three wells in the sifted flour. Place sugar in one, salt in another, and instant dry yeast in the third, ensuring they don’t touch each other. Direct contact can hinder yeast activity.
Step 3
Add about 80% of the lukewarm milk (around 40°C or 104°F) to the mixture. Gradually add more milk as needed while mixing, until the dough just starts to come together. Be careful not to use milk that is too hot, as it can kill the yeast.
Step 4
Add the 27g of egg and mix everything with a spatula or your hands until it forms a cohesive shaggy mass. It might still be quite sticky at this stage.
Step 5
Once the dough has somewhat clumped together in the bowl, transfer it to a clean work surface or baking mat. Begin kneading. Push, fold, and turn the dough repeatedly to develop the gluten structure.
Step 6
When the dough starts to become smoother and more cohesive, add the 15g of softened butter. Continue kneading, tearing and incorporating the butter into the dough until it’s fully blended and no longer greasy.
Step 7
With the butter incorporated, continue kneading by slapping the dough down onto the work surface, stretching it, and folding it over. Repeat this process for about 15-20 minutes until the dough is smooth, elastic, and passes the windowpane test.
Step 8
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp kitchen towel. Let it proof in a warm place (25-32°C or 77-90°F) for about 1 hour, or until it has roughly doubled in size.
Step 9
The dough should have visibly increased in volume, becoming about twice its original size. When you gently poke it with a floured finger, the indentation should remain. It will feel wonderfully light and airy.
Step 10
Gently punch down the risen dough on your work surface to release the accumulated gases. This process, called ‘punching down,’ redistributes the yeast and carbon dioxide, preparing it for a second, more active fermentation.
Step 11
After punching down, lightly stretch and fold the dough to help strengthen the gluten network, creating a more stable structure for the final loaf.
Step 12
Divide the dough into three equal portions. For this bread pan size, aim for approximately 150g per piece.
Step 13
Shape each portion of dough into a smooth ball. This helps to create an even texture and makes the final shaping process easier.
Step 14
Cover the dough balls with plastic wrap or a damp cloth and let them rest at room temperature for 10-15 minutes. This ‘bench time’ allows the gluten to relax, making the dough easier to shape.
Step 15
After the bench rest, gently flatten each dough ball with a rolling pin to release any remaining large air bubbles. Fold the top and bottom edges towards the center, then roll it up tightly from one end to the other, like a jelly roll. Pinch the seam firmly to seal it.
Step 16
Place the shaped dough rolls into your buttered corn bread pan. The seam side should be facing down. Fill the pan about 70% full.
Step 17
Prepare for the second proofing by placing the bread pan inside a larger container or styrofoam box with a cup of hot water. Cover the entire setup and let it proof for about 40 minutes in a warm environment.
Step 18
The dough is ready for baking when it has risen to about 1-2 cm above the rim of the pan. The surface should look smooth and feel slightly springy to the touch.
Step 19
Brush the top of the risen dough evenly with an egg wash (1 egg beaten with 1 teaspoon of water). This will give the crust a beautiful golden-brown color and a glossy finish.
Step 20
Bake in a preheated oven at 170-180°C (338-356°F) for 15-20 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.
Step 21
Immediately remove the baked bread from the pan and let it cool completely on a wire rack. Freshly baked bread can be gummy if sliced too soon, so allow it adequate cooling time.
Step 22
Look at that amazing crumb, like shredded chicken breast! You can absolutely make this beautiful milk bread by hand. Give this recipe a try and experience the joy of homemade bread. You’ve got this! Enjoy baking!