Description
A soft, slightly sweet milk bread loaf with a tender crumb and golden crust, perfect for sandwiches, toast, or a cozy snack.
Ingredients
- 500 g bread flour (about 3¾ cups)
- 40 g granulated sugar (3 tablespoons)
- 1½ teaspoons instant yeast
- 225 g cold water (a little less than 1 cup)
- 115 g cold milk (½ cup)
- 9 g sea salt (1½ teaspoons)
- 25 g unsalted butter (1¾ tablespoons), plus extra for coating and brushing
Instructions
- In a large mixing bowl, whisk together the bread flour, sugar, instant yeast, and sea salt until evenly distributed.
- Pour the cold milk and cold water into the dry mix. Stir with a spoon or spatula until a rough, shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for about 10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- Add the unsalted butter in small pieces. Continue kneading until each piece is fully absorbed and the dough becomes glossy and supple.
- Lightly grease a clean bowl, place the dough inside, and cover with a clean cloth. Let it rise in a warm spot for about 1 hour, or until doubled in size.
- Gently deflate the dough, shape it into a loaf, and place it into a greased loaf pan.
- Cover the pan and let the dough rise again for about 30 minutes, until puffy.
- Preheat the oven to 180°C (350°F) while the dough finishes rising.
- Brush the top with melted butter just before baking.
- Bake for 25–30 minutes until the top is golden brown and sounds hollow when tapped.
- Let the loaf rest in the pan for a few minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For dairy-free: use plant-based milk and vegan butter. To make whole-wheat: replace up to 100 g of the bread flour with whole-wheat flour.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American