Fluffy and Moist: Mastering the Soft Milk Bread Recipe
This soft milk bread recipe creates a beautifully golden loaf with a rich, tender crumb that stays moist for days. Using a blend of bread flour, milk, cream, egg, and butter, the dough bakes into a pillowy loaf that’s perfect for toasting, sandwiches, or enjoying on its own. With detailed instructions and simple ingredients, this beginner-friendly recipe ensures consistent, bakery-style results every time.
Ingredients
- 2 ½ cups bread flour
- 3 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- ½ cup warm milk
- ¼ cup heavy cream
- 1 large egg
- 2 tbsp unsalted butter, softened
Instructions
In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast.
Add warm milk, heavy cream, and egg. Mix until a rough dough forms.
Knead the dough until it becomes smooth and elastic, about 8–10 minutes.
Add softened butter and continue kneading until fully incorporated and the dough is smooth and stretchy.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place until doubled in size (about 1 to 1.5 hours).
Punch down the dough and divide it into equal portions. Shape each piece into a ball or roll as desired.
Place shaped dough into a greased loaf pan or baking dish. Cover and let it rise again until nearly doubled.
Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown and the bread sounds hollow when tapped.
Remove from the oven and cool on a wire rack before slicing.
Notes
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Use bread flour for the best texture.
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Warm the milk slightly to activate the yeast — avoid overheating.
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Knead well until the dough becomes smooth and elastic.
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Incorporate butter only after gluten has developed.
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Don’t rush the proofing steps — they’re crucial for a soft, fluffy rise.
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For extra softness, consider using the tangzhong method in future batches