How to Make Soft Milk Bread with just 7 Ingredients | Step-by-Step Guide

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Bread making is an art that has been perfected over centuries, and milk bread is a prime example of this baking mastery. The unique process of making milk bread involves the incorporation of milk, which not only adds a rich, creamy flavour but also contributes to the bread's signature soft and tender texture. Additionally, the use of milk instead of water enhances the bread's moisture content and creates a delicate, velvety crumb. There's something truly magical about transforming basic ingredients into warm, fragrant loaves of bread that nourish both body and soul. From complete ingredients to frequently asked questions, consider this your roadmap to bread-making success. For a step-by-step guide, you can also watch the video below:



Ingredients

  • 500g of bread flour
  • 20g of yeast
  • 1 egg
  • 70g of butter
  • 50ml of condensed milk
  • 50g of sugar
  • 5g of salt

Baking Tools

  • 1 whisk
  • 2 bread pans
  • 1 large bowl with a cover
  • 1 rolling pin
  • 1 stand mixer (optional)

Method

  1. First, we will proof our yeast to ensure that it is still active. To proof the yeast, add 20ml of warm water to a bowl, add the yeast, and stir the mixture. Add 5g of sugar and stir once again. 
  2. Place the mixture in an airtight container, cover it and place in a warm environment. Leave the mixture for seven minutes only. 
  3. The mixture will have risen and created some bubbles. Add the bread flour to the mixture, egg, milk, salt, and the remaining sugar and mix it thoroughly. Knead the dough for ten minutes if you are using your hand but you can use a stand mixer if you have one.
  4. After the ingredients have been thoroughly combined, add the butter and knead some more until the dough is very elastic and slightly stickier than before. 
  5. Next, oil the bowl, place the dough in it, seal the bowl, and place it in a warm environment.  
  6. Leave the dough to rise for 60 minutes.
  7. Then deflate the dough and bring it out of the bowl. Divide it into two. Use a rolling pin to flatten the dough and fold it to fit into the two oiled bread pans. Cover once more and leave to rise for another forty minutes. 
  8. Next, set the oven to 180° Celsius (or 356° F) and preheat it for 3 minutes.
  9. Place the bread in the oven and allow to bake for 35 minutes. 
  10. Bring out the bread, place on a wire rack and leave to cool. Your soft milk bread is ready!



Tips

  • For best results, use whole milk or 2% milk at room temperature. Nonfat or skim milk may cause dry bread.
  • Instant yeast provides a boost of leavening power that's perfect for soft milk bread. Don't substitute active dry yeast in this recipe.
  • Kneading develops the gluten structure. Resist adding more flour during kneading. The dough will become smooth and elastic after 5-7 minutes.
  • Let the dough rise until doubled in size before baking. This helps develop flavor and create that soft, airy texture.
  • Bake until the crust is a nice golden brown. An instant-read thermometer should register 190°F internally when done.
  • Cool completely before slicing for clean cuts and the best texture. Resist cutting into the loaf while still warm!


What sets bread making apart from other cooking endeavours is its blend of science and artistry. Unlike many recipes that require precise measurements, bread making often invites experimentation and intuition. From kneading the dough to shaping the loaves, each step offers an opportunity for personal expression. Moreover, the process of fermentation – where yeast transforms sugars into carbon dioxide and alcohol – lends depth of flavor and character to the finished product. In essence, bread making is a testament to the transformative power of simple ingredients and human ingenuity.

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