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Milk Bread

This Milk Bread is SO SOFT and pillowy! Slightly sweet with a tender crumb, it’s perfect for sandwiches, toast, or enjoying fresh out of the oven.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Bread
Cuisine: American
Keyword: Easy, Homemade, Soft, Sweet, Yeast Bread
Servings: 8 servings

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

Instructions

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 to activate the yeast.

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.

Knead the Dough

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

Incorporate the Butter

  • Add room temperature butter pieces to the dough and knead until fully incorporated and dough is elastic and slightly tacky.

First Rise

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

Shape the Loaf

  • Punch down the risen dough to release air. Turn onto floured surface and shape into a rectangle. Roll tightly into a log, seal the seam, and place seam-side down in a greased loaf pan.

Second Rise

  • Cover loaf with plastic wrap and let rise again until dough rises above rim of pan, about 30-45 minutes.

Preheat Oven

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

Bake the Bread

  • Bake the loaf in preheated oven for 30-35 minutes until golden brown and sounds hollow when tapped. Optionally, sprinkle flaky sea salt on top before baking.

Cool and Serve

  • Remove loaf from oven and cool in pan for 10 minutes. Transfer to cooling rack to cool completely before slicing. Enjoy!

Equipment

  • Large Mixing Bowl
  • Stand mixer (optional)
  • Loaf Pan
  • Plastic Wrap
  • Cooling Rack

Notes

  • Store cooled bread in an airtight container at room temperature for up to 3 days or freeze slices for up to 3 months.
  • If dough is too sticky, add flour gradually until manageable.
  • Use gluten-free flour or non-dairy milk substitutes for allergy-friendly versions.
  • Cover loaf with foil halfway through baking if crust browns too quickly.
  • Check yeast freshness if dough does not rise properly.