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If you’ve ever dreamed of bread that’s impossibly soft, slightly sweet, and beautifully golden on top, then milk bread is the one to bake. This pillowy loaf gets its tender texture from milk and butter, which give it a rich, delicate flavor unlike any other bread. Whether you’re making morning toast, a cozy sandwich, or simply tearing off a warm piece straight from the oven, milk bread never disappoints.
Originating in Asia and now beloved around the world, milk bread is known for its cloud-like crumb and buttery aroma. What makes it special is the gentle balance of sweetness and richness — it’s indulgent yet simple, comforting yet elegant. The dough rises high and bakes into a soft, golden loaf that stays fresh longer than most breads, making it perfect for both weekday breakfasts and weekend baking projects.
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I love making this bread and freezing it so I always have bread. My family, and in particular my father, always loved fresh baked bread. So when they came over, I’d always break out loaves that I made. That being said, baking milk bread at home is easier than you might think. The secret lies in patience and care — letting the dough rise fully and shaping it gently before baking. When it emerges from the oven, the scent alone is enough to make anyone smile. Spread it with butter, drizzle with honey, or turn it into the fluffiest French toast you’ve ever had.
Why you’ll Love this Recipe
Unlike rustic artisan breads that focus on hearty crusts and chewy interiors, milk bread celebrates lightness and comfort. Its delicate sweetness and buttery aroma make every bite feel like a little indulgence. The magic lies in its enriched dough — milk adds moisture and a velvety texture, while butter and sugar give it a golden color and just the right amount of sweetness. This combination not only makes the bread taste amazing but also helps it stay soft for days after baking.
So, if you’re looking for a loaf that’s soft, sweet, and endlessly versatile, give milk bread a try. Whether you bake it for your family, for a special breakfast, or simply to fill your home with that irresistible aroma, this bread is sure to become one of your favorite recipes.
Once you try homemade milk bread, it’s hard to go back to store-bought loaves. It’s not just bread — it’s a warm, tender reminder of comfort and care baked into every slice.
The Secret to Its Softness
The key to traditional milk bread’s signature softness lies in the dough’s moisture and gentle kneading. Some recipes even use the tangzhong or yudane method — a cooked mixture of flour and milk (or water) — to lock in hydration and keep the bread fluffy for longer.
This simple step creates an almost feathery crumb, making the bread irresistibly light. For this recipe, we will not be using tangzhong method but focus on the moisture content and folding technique to achieve similar texture. This recipe also uses dry milk powder.
If you’ve ever struggled with dense or dry homemade loaves, milk bread might just change your baking game. The dough is forgiving and smooth to work with, and once you see it rise and bake into a golden dome, you’ll feel like a true artisan baker.
Bread Pans
Another important part of making milk bread is the pan you use. I love the copper colored bread pans. Lighter pans will help control browning as darker pans absorb more heat and therefore cook faster.
This is not to say that you cannot use darker pans, but you will have to pay more attention to when the bread is done as it may bake quicker.
You can also basic loaf pans if that is all you have. However, you will not get the signature bread loaf shape.
Delicious Ways to Enjoy Milk Bread
One of the best things about milk bread is its versatility. You can enjoy it in countless ways:
- Classic toast: Spread with butter, honey, or jam for a comforting breakfast.
- Sandwiches: Use it for egg salad, cucumber, grilled cheese, or even peanut butter and jelly — the softness makes every sandwich special.
- French toast: Its rich texture soaks up custard perfectly, resulting in the fluffiest, most luxurious French toast imaginable.
- Bread pudding: Transform slightly stale slices into a cozy, custardy dessert.
No matter how you serve it, milk bread adds a touch of homemade warmth to every meal.
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Milk Bread
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Equipment
- Hand or Stand mixer fitted with dough hooks
Ingredients
- 500 g warm water 2 cups
- 40 g Sugar 3 ½ tbsp
- 16 g salt 4 tsp
- 42 g Honey 2 tbps
- 2 packets active dry yeast 14g
- 700 g Bread flour 5 ½ cups
- 40 g Milk Powder 1/3 cup
- 50 g softened butter 3 1/3 tbps, plus a bit extra for greasing pans
Instructions
- In a medium bowl, combine warm water, sugar, salt, and honey. Stir until honey and sugar dissolves. Sprinkle over yeast. Stir until dissolves. Let stand until foamy.
- In a larger bowl, combine flour and milk powder. Stir until combined.
- Pour yeast mixture into flour mixture. Stir until a shaggy dough forms. Dough will be sticky, but do not add additional flour. If by hand, Pour dough our onto bench and begin kneading for 2 mins. Spread dough out and add softened butter to center of dough. Cover butter with dough then use bench scraper to cut butter into dough. Keep kneading until dough is a lot less sticky and pass window pane test*. This should take 10-15 minutes.
- If using Mixer: In a stand mixer with dough hook attachment, mix dough for 2 mins, then add in softened butter. Continue to mix until dough is less sticky and passes the window pane test*(See notes).
- Grease a large bowl. Add dough to bowl. Cover and let rise in warm place for 40 minutes. Dough should have doubled.
- Once dough is proofed, punch dough down. Get your kitchen scale and weigh dough. Cut dough into 6 equal pieces by weight. Roll pieces into balls. Cover and let rest on bench for about 15 minutes.
- Prepare 2 bread pans by greasing them with softened butter. Grease the lids also, if you are making square loaves.
- To make loaves, take a dough ball. Roll it out into a rectangle. Take one side and fold to the center, then folds the other side onto that fold to make a letter fold. Take the top two edges and fold towards the center. Then roll the dough towards yourself to make a roll. Do this for the remaining dough balls. There should be 3 rolls per loaf pan.
- Cover the pan with plastic wrap the let rise in warm place for an hour. 30 mins before the bread is done rising in pans, preheat your oven to 400°F.
- When dough is 70-80% the height up the pan add your lids if you are making the square bread. At the end of the second rise and if you are not using lids, spray the top of bread with water.
- Bake at 400°F for 20-30 minutes and until golden. (Always check half way through as ovens vary)
- Enjoy!!
