Homemade Milk Bread
Simple homemade milk bread dough
A soft, enriched milk bread dough that creates a tender, slightly sweet loaf perfect for sandwiches or toast.
Equipment
Ingredients
Dough
sugar (dry)
1 tsp
milk (lukewarm)
150 ml
dry yeast (dry)
1 tsp
all-purpose flour (dry)
250 g
salt (dry)
0.5 tsp
milk powder (dry)
15 g
butter (softened)
2 tbsp
milk (room_temperature)
1 tbsp
Instructions
Activate the yeast
Combine lukewarm milk with sugar and dry yeast. Let the mixture sit until it becomes frothy.
Mix dry ingredients
In a large bowl, combine the flour, salt, and milk powder (if using).
Add butter
Cut the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
Form the dough
Add the activated yeast mixture to the dry ingredients and mix until a shaggy dough forms.
Knead the dough
Turn the dough out onto a lightly floured surface and knead vigorously for 15 minutes until smooth and elastic.
First rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size (about 1-2 hours).
Original recipe
Storage
Store baked bread in an airtight container. Dough can be frozen after first rise for up to 1 month.
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