Soft and Moist Homemade Milk Bread
Soft and Moist Homemade Milk Bread
Let’s Make Fluffy and Tender Milk Bread at Home!
Hello everyone! Today, I’ve brought you a recipe for incredibly soft and moist milk bread! Let’s get started right away.
Main Ingredients- 321g Bread Flour (High-gluten flour) – The essential ingredient that provides the chewy texture of the bread.
- 214g Milk – The key ingredient that makes the bread soft and moist. Warming the milk slightly helps the yeast activate better than using cold milk.
- 26g Butter – Adds richness and helps make the dough tender. Using butter specifically for baking is recommended. Make sure to soften it at room temperature beforehand until pliable.
- 6g Instant Dry Yeast – The leavening agent that makes the bread rise. Using fresh yeast ensures a good rise.
- 17g Sugar – Feeds the yeast, aiding fermentation, and adds a subtle sweetness to the bread.
- Pinch of Salt – Balances the flavor and helps strengthen the gluten structure for a better dough consistency. Be careful not to add too much.
Cooking Instructions
Step 1
First, prepare all your ingredients meticulously, which is the most crucial first step in bread making. In particular, it’s important to take the butter out of the refrigerator at least 30 minutes to an hour before baking, allowing it to soften at room temperature until it’s easily pressed with a finger. This prepared butter will mix smoothly into the dough and add richness.
Step 2
Warm milk plays a very important role in promoting yeast activity. Heat the milk in the microwave for about 30 seconds until lukewarm. Be careful not to make it too hot, as this can kill the yeast. Aim for a temperature that feels warm to the touch (around 35-40°C or 95-105°F).
Step 3
Add the instant dry yeast and sugar to the lukewarm milk. Stir gently to combine, then let it sit for about 10 minutes. This resting period allows the yeast to become active. After 10 minutes, you should see a foamy layer on the surface of the milk, which indicates the yeast is alive and ready to work. Proceed to the next step with confidence.
Step 4
Now it’s time to start kneading the dough. In a large bowl, combine the bread flour, the activated yeast and milk mixture, and the salt. It’s a good practice to mix the salt with the flour first, rather than letting it come into direct contact with the yeast. As you begin to mix the ingredients, the dough will start to come together.
Step 5
Once the ingredients have come together into a shaggy mass in the bowl, begin kneading the dough thoroughly. You can knead by hand or use a stand mixer. If kneading by hand, stretch and fold the dough repeatedly for about 10-15 minutes until it becomes smooth and elastic, developing the gluten. Sufficient kneading is key to achieving a good texture.
Step 6
When the dough has formed a cohesive mass, add the softened butter that you prepared earlier. The dough might feel a bit sticky or wet at this stage, but don’t worry! Continue kneading until the butter is fully incorporated and the dough becomes smooth and glossy. This process helps to make the bread exceptionally tender. Knead for another 10 minutes or so.
Step 7
Transfer the smoothly kneaded dough to a bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm, draft-free place (around 25-30°C or 77-86°F). This first fermentation is complete when the dough has doubled in size. This typically takes about 1 to 1.5 hours, depending on your environment.
Step 8
This is what the dough looks like after the first rise. To check if it’s ready, gently poke the dough with a floured finger. If the indentation remains and the dough has visibly doubled (or more) in volume, the fermentation is successful. You should also notice a pleasant, yeasty aroma.
Step 9
Gently turn the risen dough out onto a lightly floured work surface or baking mat. Lightly press down on the dough to deflate it, releasing the trapped gases. Then, using a bench scraper or knife, divide the dough into 4 equal portions. Try to make each portion as close in weight as possible for even baking.
Step 10
Take one portion of the dough, gently press out any remaining gas, and use a rolling pin to shape it into a long rectangle. Avoid rolling it too thin. Aim for a rectangle approximately 20 cm (about 8 inches) in length and uniform in thickness.
Step 11
Fold about one-third of the top edge of the elongated dough down towards the center. Then, fold the bottom third up to meet the top edge, creating a three-fold (like folding a letter). This technique helps create layers and contributes to a softer texture.
Step 12
Now, roll up the folded dough tightly, starting from the folded edge and rolling it towards the open edge, similar to rolling a Swiss roll or sushi. Pinch the final seam firmly with your fingers to seal it completely, ensuring the dough doesn’t unravel during baking.
Step 13
Turn the rolled dough seam-side down. This creates a neat appearance and helps secure the seam. Place the shaped dough into your prepared bread pan (loaf pan), ensuring the seam side is at the bottom.
Step 14
While the dough is undergoing its second proofing in the pan, preheat your oven. Set the oven temperature to 200°C (390°F) and preheat for about 20 minutes. A properly preheated oven is essential for even baking and a good oven spring.
Step 15
Once the dough has completed its second proof and reached about 80-90% of the height of the pan, gently brush the top surface with milk. Brushing with milk will give the bread crust a beautiful golden-brown color and add extra moisture. Use a pastry brush for an even coating.
Step 16
Here’s the dough after you’ve brushed the top with milk. This step not only enhances the crust’s appearance, giving it a lovely sheen and golden hue, but also contributes to a softer, more tender texture. Think of it as a final touch-up before baking.
Step 17
Place the dough-filled pan into the preheated oven. Reduce the oven temperature to 180°C (350°F) and bake for approximately 23 minutes. Avoid opening the oven door frequently during baking, as this can cause the bread to collapse or bake unevenly. The bread is ready when the crust is a beautiful golden-brown color.
Step 18
As soon as the bread comes out of the oven, while it’s still warm, you can optionally brush the top with a sugar syrup. This adds a lovely shine and a touch of sweetness to the crust. While this step enhances the flavor and appearance, the bread will be delicious even without it. Brushing while warm allows the syrup to melt and absorb easily.
Step 19
Carefully remove the freshly baked bread from the pan. Place the loaf on a wire rack to cool completely. Slicing the bread while it’s still hot can cause it to become dense or gummy. Allow it to cool for at least 30 minutes before slicing to enjoy the perfectly soft crumb. Now it’s time to savor your delicious, soft, homemade milk bread!
