Milk Bread

Milk Bread, with its soft, pillowy texture and slightly sweet flavor, is a beloved staple in many cultures. This delightful bread is perfect for sandwiches, toasting with butter, or simply enjoying on its own. The secret to its tender crumb lies in the combination of heavy cream, honey, and a touch of dry milk powder. If you’ve ever wanted to create a loaf that rivals your favorite bakery, this Milk Bread recipe is your ticket to success.

Why This Recipe is a Keeper

This Milk Bread recipe is a keeper for several reasons. First, it’s incredibly versatile. You can use it for breakfast, lunch, or dinner, and it pairs beautifully with both sweet and savory toppings. Second, the addition of heavy cream and honey lends a unique flavor and richness that you won’t find in ordinary bread. Lastly, the texture is simply irresistible—each slice is soft, fluffy, and begging for a spread of jam or a drizzle of honey.

What Goes In

To make this delicious Milk Bread, you will need the following ingredients:

• 5 1/3 cups bread flour, divided, plus more for surface
• 1 cup heavy cream
• 1/3 cup honey
• 3 tablespoons nonfat dry milk powder
• 2 tablespoons active dry yeast, from about 3 envelopes
• 2 tablespoons kosher salt
• 3 large eggs
• 1/2 stick unsalted butter, cut into pieces, room temperature (4 tablespoons)
• Nonstick vegetable oil spray
• Flaky sea salt for topping

Equipment at a Glance

Before you start baking, make sure you have the following equipment on hand:

• Large mixing bowl: To combine the ingredients.
• Stand mixer (optional): For kneading the dough efficiently.
• Loaf pan: A standard 9×5 inch loaf pan works perfectly.
• Plastic wrap: To cover the dough while it rises.
• Cooling rack: For letting the bread cool after baking.

Build Milk Bread Step by Step

Step 1: Prepare the Yeast Mixture

In a small bowl, combine 1/3 cup of the warm heavy cream (about 110°F) with the active dry yeast. Allow it to sit for about 5-10 minutes until foamy. This step ensures that your yeast is active and ready to help the dough rise.

Step 2: Mix the Ingredients

In a large mixing bowl, whisk together 4 cups of the bread flour, nonfat dry milk powder, honey, and kosher salt. Make a well in the center and add the yeast mixture, the remaining cream, and the eggs. Mix until a shaggy dough forms.

Step 3: Knead the Dough

If using a stand mixer, attach the dough hook and knead the dough on medium speed for about 8-10 minutes, adding the remaining flour gradually until the dough is smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for about 10-12 minutes.

Step 4: Incorporate the Butter

Once the dough is smooth, add the room temperature butter pieces. Knead until the butter is fully incorporated and the dough is elastic and slightly tacky.

Step 5: First Rise

Lightly grease a large bowl with nonstick vegetable oil spray. Place the dough in the bowl, cover it with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.

Step 6: Shape the Loaf

Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and shape it into a rectangle. Roll it tightly into a log, ensuring the seam is sealed. Place the log seam-side down in a greased loaf pan.

Step 7: Second Rise

Cover the loaf with plastic wrap and let it rise again until it has risen above the rim of the pan, about 30-45 minutes.

Step 8: Preheat the Oven

Preheat your oven to 350°F (175°C) while the dough is rising.

Step 9: Bake the Bread

Once the loaf has risen, bake it in the preheated oven for 30-35 minutes until golden brown and sounds hollow when tapped. If desired, sprinkle flaky sea salt on top just before baking for an added touch.

Step 10: Cool and Enjoy

Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing. Enjoy your homemade Milk Bread with your favorite spreads or as part of a delicious meal!

Allergy-Friendly Substitutes

If you have dietary restrictions or allergies, here are some substitutes you can consider:

• Gluten-free flour: Use a 1:1 gluten-free baking blend in place of bread flour.
• Non-dairy milk: Replace heavy cream with a non-dairy alternative like coconut cream or almond milk, adjusting the quantity as needed.
• Maple syrup: Swap honey for maple syrup if you prefer a vegan option.
• Egg substitute: Use flax eggs or applesauce instead of eggs for a vegan version.

Missteps & Fixes

Baking can be tricky, and sometimes things don’t go as planned. Here are some common missteps and how to fix them:

• Dough too sticky: If your dough is too sticky to handle, gradually add more flour, a tablespoon at a time, until it reaches the desired consistency.
• Yeast not activating: If your yeast doesn’t foam, it may be expired. Always check the expiration date and use warm water, not hot.
• Dense bread: If your bread turns out dense, it may not have risen long enough or the flour may have been over-measured. Always spoon flour into the cup and level it off.
• Burnt crust: If the crust is browning too quickly, cover the loaf loosely with aluminum foil halfway through baking.

Best Ways to Store

To keep your Milk Bread fresh and delicious, consider the following storage methods:

Store the cooled bread in an airtight container or a resealable plastic bag at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a single layer, then transfer to a freezer bag. It can be stored in the freezer for up to 3 months. Simply thaw at room temperature or toast slices directly from the freezer.

Common Qs About Milk Bread

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture may not be as chewy and the bread may not rise as high. Bread flour has a higher protein content, which helps create a better structure.

How do I know when my bread is done baking?

The bread is done when it is golden brown and sounds hollow when tapped on the bottom. An internal temperature of about 190°F (88°C) is also a good indicator.

Can I make this bread in advance?

Yes, you can prepare the dough the night before, let it rise, and then refrigerate it overnight. In the morning, take it out, shape it, let it rise again, and then bake.

What can I do with leftover Milk Bread?

Leftover Milk Bread can be used for French toast, sandwiches, or even bread pudding. Its rich flavor makes it perfect for a variety of delicious dishes.

Reader Favorites

If you’re looking for more baking inspiration, check out these reader favorites:

• Sally’s Baking Addiction – Discover delightful dessert recipes.
• Pinch of Yum – Explore wholesome and delicious meal ideas.
• Minimalist Baker – Find easy and quick recipes, perfect for busy cooks.

Time to Try It

Now that you have this comprehensive Milk Bread recipe, it’s time to roll up your sleeves and get baking! This bread is not only a joy to make but also a delight to share with family and friends. Just imagine the aroma wafting through your kitchen as it bakes—pure bliss! Whether you savor it fresh out of the oven or toast it for breakfast, you’re in for a treat.

With its soft texture and sweet flavor, Milk Bread is sure to become a favorite in your home. So gather your ingredients, follow the steps, and enjoy every slice of this delectable creation! Happy baking!