Soft, Fluffy, Bakery-Style Loaf
This easy milk bread recipe gives you the dreamy, cloud-soft loaf you love from bakeries—right at home. It uses a simple dough enriched with milk and butter, creating a tender crumb and lightly sweet flavor that’s perfect for breakfast, sandwiches, or toasting. The dough is forgiving, beginner-friendly, and comes together without any complicated techniques, making it ideal for busy home bakers who still want something special. Whether you’re baking for a cozy weekend brunch or prepping lunches for the week, this milk bread delivers fluffy perfection every time. Keywords: milk bread, soft bread recipe.
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Rise Time: 1 hour 30 minutes
- Cook Time: 25–28 minutes
- Total Time: ~2 hours 20 minutes
- Servings: 1 loaf (10–12 slices)
📝 Ingredients List
- 3 cups all-purpose flour
- 3 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 1 cup warm milk (110°F)
- 1 large egg (room temperature)
- 3 tbsp unsalted butter, softened
- 2 tbsp milk (for brushing)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:
- Large mixing bowl
- Wooden spoon or spatula
- Measuring cups & spoons
- Stand mixer with dough hook (optional but helpful)
- Small saucepan (optional for warming milk)
- Loaf pan (9×5″)
- Clean kitchen towel or plastic wrap
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, salt, and instant yeast.
- Add liquids: Pour in the warm milk and egg. Stir until a shaggy dough forms.
- Knead the dough: Add softened butter and knead by hand (10–12 minutes) or with a mixer (7–8 minutes) until smooth, soft, and slightly tacky. The dough should stretch without tearing. ✨
- First rise: Shape into a ball, place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled.
- Shape the loaf: Punch down the dough and divide into 3–4 equal pieces. Roll each into an oval, fold like a letter, then roll into a log. Place logs side-by-side in your loaf pan.
- Second rise: Cover and let rise again for 30–40 minutes until puffy.
- Bake: Brush the top with milk and bake at 350°F (175°C) for 25–28 minutes, until lightly golden.
- Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a rack. The bread should feel incredibly soft and pillowy. 😍
💡 Pro Tips
- Want extra softness? Add 1 tbsp of milk powder to the dry ingredients.
- Storage: Keeps 3–4 days in an airtight container; freeze slices up to 2 months.
- No egg option: Replace the egg with ¼ cup milk.
- Sandwich ready: For straight-edged slices, bake with a lid in a Pullman pan.