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Here’s your ultimate Soft Milk Bread recipe—a buttery, pillowy loaf that’s perfect for toast, sandwiches, or just eating fresh out of the oven!
🥖 Soft Milk Bread (Pull-Apart Loaf) 🥛
Prep Time: 15 mins (+2 hrs rising) | Cook Time: 25-30 mins | Total Time: ~2.5 hrs
Makes: 1 standard loaf (9×5-inch)
Ingredients:
- 1 cup warm milk (240ml, ~110°F/43°C)
- 2 ¼ tsp active dry yeast (7g or 1 packet)
- ¼ cup sugar (50g)
- ¼ cup unsalted butter, melted (60g)
- 1 large egg, room temperature
- 3 ½ cups all-purpose flour (420g + extra for dusting)
- 1 tsp salt
Instructions:
1️⃣ Activate the yeast:
- In a bowl, whisk warm milk, yeast, and 1 tbsp sugar. Let sit for 5-10 mins until frothy.
2️⃣ Make the dough:
- Add melted butter, egg, remaining sugar, and salt to the yeast mixture. Mix well.
- Gradually add flour, 1 cup at a time, until a soft dough forms.
- Knead by hand (10 mins) or with a mixer (5-7 mins) until smooth and elastic.
3️⃣ First rise:
- Place dough in a greased bowl, cover, and let rise for 1-1.5 hrs until doubled.
4️⃣ Shape & second rise:
- Punch down dough and divide into 3 equal parts. Roll each into a log.
- Place logs side-by-side in a greased 9×5-inch loaf pan. Cover and rise for 30-45 mins until puffy.
5️⃣ Bake:
- Preheat oven to 350°F (175°C).
- Bake 25-30 mins until golden brown. If top browns too fast, tent with foil.
- Brush hot loaf with melted butter for extra softness.
🌟 Pro Tips:
- Fluffy texture: Use a kitchen scale for precise flour measurements (too much flour = dense bread).
- No-knead hack: Let the dough rest for 20 mins before kneading—it’ll be smoother!
- Variations:
- Dinner rolls: Shape into 12 balls and bake in a round pan.
- Sweet version: Add 1 tsp vanilla extract or a sprinkle of cinnamon sugar.
This bread stays soft for days and makes heavenly French toast! Serve warm with jam or as a sandwich loaf. 🍓🥪
Would you like adjustments (e.g., tangzhong method for extra fluffiness, or dairy-free)? 😊
