Milk Bread

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Compared to white bread, milk bread is softer and sweeter. Therefore, they are perfect for french toast, bread pudding, etc.  With only a handful of ingredients mostly pantry staples and a little bit of your time, you can make this fresh and delicious milk bread better than a store-bought alternative.

I love baking bread at home. It is an enjoyable experience. Making the dough from scratch, kneading, patiently waiting for the dough to rise, and baking all are incredibly relaxing and exciting activities. It’s an exquisite feeling when you slice a warm loaf of bread while inhaling the aroma of freshly baked bread.

Knowing that the delicious slice of milk bread in your hand is free of any preservatives makes the flavour of freshly baked bread even better. What a wonderful sensation right? Why would anyone want to return to the subpar store-bought bread, then? You won’t, I can assure you of that.

What ingredients are used in making of milk bread?

• Flour- Flour provides the characteristic structure and texture of flour. It also gives texture and flavour to the bread.
• Milk- Besides hydrating the flour to activate the gluten, milk helps in creating a softer texture and adds extra flavour to the bread.
• Yeast-It is a leavening agent that promotes the rise of the dough. Carbon dioxide is released when the dough rises which gets trapped in the gluten network established by flour and milk thus producing the distinctive texture of the bread.
• Butter–It keeps the bread tender and moist. Adds flavour and softens bread. However, alternative fats like margarine, flavourless oil, etc. can be used.
• Sugar- It is the food for yeast. White granulated sugar is used in this recipe.

How can I make milk bread loaf?

A) Proofing of yeast and mixing of ingredients

1. Proofing of yeast- Activate the yeast by mixing it with sugar and warm water. Let it sit for a few minutes till it becomes frothy and bubbly.
2. Mixing of ingredients- Mix all ingredients and frothy yeast to form a dough.

B) Kneading

3. Knead the dough to develop gluten. If kneading by hand it may take 8-10 minutes to develop gluten. For more easiness, you can employ a mixer. The dough will be tacky and smooth.

C) 1^st proofing of dough

4. Cover the dough with a cling film and allow it to rise. This process is done to develop yeast and gluten. Rest the dough till it is double in size. The rising of the dough depends upon temperature and humidity.

C) Shaping

5. Lightly punch the dough to release the excess air. Divide the dough into 4 portions and roll each portion to desired shape. Shaping is done to make sure the bread is baked uniformly and for aesthetic appearance.

D) 2^nd proofing

6. After the dough is shaped place them in the loaf pan, cover it with a lid or a tea towel and allow it to rise until it doubles in size. This step is done to ensure that the bread gets its distinct airy and light structure.

E) Baking

7. Bake the proofed dough in a preheated oven till the crust is golden brown.

8. After the bread is baked, immediately remove it from the pan and allow it to cool completely on the wire rack before slicing and serving.

Storage of homemade bread

Cover the bread with a tea towel or place the bread in a container or a plastic bag. At room temperature, it can stay fresh for 2-3 days. In the refrigerator, it can stay for 1 week without going stale. Place the bread in an airtight container or zip-lock bag and freeze for up to 3 months.

Things to remember while making milk bread

1. Yeast should be active. The success of bread depends upon yeast. So make sure your yeast is active.
2. Whether you are activating the yeast in milk or water make sure the liquid should be warm. Yeast will not activate if the liquid is too hot or cold.
3. When kneading, the dough might feel sticky. You can add a little bit of flour but make sure to not add too much otherwise your bread may end up denser.

Check out my other recipes:

White Bread

Banana Bread