Description
A pillowy-soft, slightly sweet milk bread loaf that’s easy to make at home—perfect for breakfast, sandwiches, or a cozy snack.
Ingredients
Scale
-
3 cups (375 g) all‑purpose or bread flour
-
3 tbsp (38 g) granulated sugar
-
1 tsp salt
-
1 tbsp instant yeast
-
¾ cup (180 ml) warm whole milk
-
1 large egg
-
¼ cup (57 g) unsalted butter, softened
Instructions
-
Whisk dry ingredients together.
-
Add warm milk and egg; mix into dough.
-
Knead until smooth, then knead in butter.
-
First rise: 1 hour, doubled.
-
Shape into loaf; second rise 40–60 minutes.
-
Bake at 350 °F (175 °C) for 25–30 minutes.
-
Cool 10 minutes in pan, then wire rack.
Notes
-
Measure flour by weight for best results.
-
Dough should be warm, soft, slightly tacky.
-
Use tangzhong for extra tenderness.
-
Store in a sealed bag; freeze slices for later.
- Prep Time: 20
- Cook Time: 35
- Category: Breakfast
- Method: Oven Baking
- Cuisine: Fusion