Soft Milk Bread Loaf
Homemade Milk Bread Recipe
Introducing a recipe for wonderfully moist and soft milk bread, perfect for making at home. It boasts a slightly crisp crust and a chewy, tender interior, making it delightful with jam or butter. This detailed guide is designed for even beginner bakers to achieve success.
Main Ingredients- 150g warm milk
- 35g egg (approx. 1 medium egg at room temperature)
- 30g sugar
- 360g bread flour (high-gluten flour)
- 35g unsalted butter (softened)
- 4.5g instant yeast
- 10g honey or corn syrup
- 5g salt
Cooking Instructions
Step 1
In a bowl, combine 150g of warm milk and 35g of room-temperature egg. Whisk them together gently. (Ensure the milk is not too hot; it should feel comfortably warm to the touch.)
Step 2
Add 30g of sugar and 5g of salt to the milk and egg mixture. (To prevent direct contact, place the sugar and salt on separate sides of the bowl.)
Step 3
Incorporate 4.5g of instant yeast and 10g of honey (or corn syrup). (Mixing the yeast and honey first can help activate the yeast for better dough development.)
Step 4
In a separate mixing bowl, add 360g of bread flour. Combine it with the wet ingredients using a spatula or your hands until a rough dough forms. Knead lightly for about 5 minutes, just until no dry flour remains.
Step 5
Once the dough comes together, add 35g of softened butter, cut into small pieces. Begin kneading more vigorously. Stretch and fold the dough, continuing to knead for about 10 minutes to develop gluten. The dough should become smooth and elastic.
Step 6
Place the kneaded dough in a greased bowl, cover tightly with plastic wrap, and poke a few small holes in the wrap with a toothpick or skewer. Place the bowl in a proofing box (or a warm oven), along with a small dish of warm water to create humidity. Let it undergo its first rise for 1 hour. (Example: Use Wizwell F1 mode for 1 hour.)
Step 7
After the first rise, the dough should have doubled in size. Gently turn the dough out onto a lightly floured surface. Divide it into 3 equal portions, shape each into a ball, cover with plastic wrap, and let it rest at room temperature for 15 minutes. (This is called bench rest and helps relax the gluten.)
Step 8
Grease your loaf pan thoroughly with butter or oil. Gently deflate the rested dough portions by pressing them lightly. Shape them as desired (e.g., roll into a log after folding it into thirds, or form into a round shape) and place them into the prepared loaf pan. (Fill the pan about 60-70% full with dough.)
Step 9
Cover the loaf pan with plastic wrap, making a few small holes. Return it to the proofing box (or warm oven) for the second rise, lasting 1 hour. (Example: Use Wizwell F2 mode for 1 hour.)
Step 10
About midway through the second rise, prepare the egg wash. In a small bowl, whisk together the remaining portion of the egg (from the 35g measured earlier) with an equal amount of milk (1:1 ratio).
Step 11
Once the second rise is complete, gently brush the top of the dough with the prepared egg wash. (This will give the bread a beautiful golden-brown color as it bakes.)
Step 12
Bake in a preheated oven at 180°C (350°F) for 26-28 minutes, reducing the temperature to 160°C (320°F) after preheating. If the top starts to brown too quickly, you can cover it loosely with aluminum foil. Bake until golden brown and the loaf sounds hollow when tapped on the bottom.
