Description
A soft, fluffy milk bread recipe made effortlessly in a bread machine, perfect for toasting or sandwiches.
Ingredients
- 3/4 cup 2% low-fat milk (warm)
- 1/4 cup water (room temperature)
- 60 g unsalted butter (melted)
- 1 egg
- 1 tsp sea salt
- 365 g unbleached bread flour
- 50 g sugar
- 2 Tbsp milk powder
- 7 g instant yeast
Instructions
- Start by melting the unsalted butter in the microwave at 50% power for 20 to 25 seconds until fully melted.
- Warm the 3/4 cup of 2% low-fat milk to a bath water temperature.
- Add the warm milk, room temperature water, melted butter, and egg into the bread machine’s bread pan and incorporate the sea salt.
- In a separate bowl, mix the dry ingredients: combine the 365 g of unbleached bread flour and 50 g of sugar, then add this to the pan over the wet ingredients.
- Create a well in the center of the dry ingredients and add the 7 g of instant yeast and sprinkle with the 2 Tbsp of milk powder.
- Place the bread pan into the bread machine and set for a full Basic Dough cycle (about 1 hour and 50 minutes).
- Once the cycle finishes, gently punch the dough down and transfer it to a lightly floured surface; divide into two equal parts and knead for a few moments.
- Shape each dough piece into a rectangle about 12 inches long and 4 to 5 inches wide, then roll into a log.
- Lightly butter the inside of your bread pan, position the logs side by side, and let rise in a warm area for about 30 minutes.
- Bake according to your machine’s instructions, until golden brown.
Notes
Store your milk bread in a zip-top bag after it cools to keep it fresh. Can be frozen for longer storage.
