Milk Bread
Milk Bread
Ingredients
- 250 g all-purpose flour
- 30 g granulated sugar
- 4 g salt
- 5 g instant yeast
- 150 ml warm milk, up to 160 ml, adjust slightly if needed
- 30 g butter, softened, up to 35 g
- as needed milk, for brushing
- as needed sesame seeds, for sprinkling
Instructions
- 1
In a medium bowl, combine the warm milk, granulated sugar, and instant yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the dry ingredients.
⏱️ 2 min
- 3
Pour the activated yeast mixture into the well of the flour mixture. Mix with a spoon or your hands until a soft dough forms and all the flour is incorporated.
⏱️ 3 min
- 4
Transfer the dough to a clean, lightly floured surface. Knead the dough for 5 to 6 minutes until it starts to become smoother.
⏱️ 6 min
- 5
Add half of the softened butter to the dough and continue kneading until the butter is fully incorporated. Then, add the remaining butter and knead until the dough is smooth, elastic, and no longer sticky. This process should take an additional 7-9 minutes.
⏱️ 9 min
- 6
Lightly grease a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 7
Once doubled, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into equal portions, each weighing approximately 55-60 grams. Roll each portion into a smooth, tight ball.
⏱️ 10 min
- 8
Arrange the shaped dough balls on a baking sheet lined with parchment paper, leaving some space between them. Cover the baking sheet with plastic wrap or a damp cloth and let the dough balls proof for a final 45 minutes, or until they are nicely puffed up.
⏱️ 45 min
- 9
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 10
Just before baking, gently brush the tops of the puffed dough balls with milk and sprinkle with sesame seeds, if desired.
⏱️ 2 min
- 11
Bake in the preheated oven for 15 to 18 minutes, or until the milk bread is golden brown on top and cooked through.
⏱️ 18 min•🌡️ 180
- 12
Remove from the oven and let cool slightly on a wire rack before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Milk Bread
- 250 g all-purpose flour
- 30 g granulated sugar
- 4 g salt
- 5 g instant yeast
- 150 ml warm milk, up to 160 ml, adjust slightly if needed
- 30 g butter, softened, up to 35 g
- as needed milk, for brushing
- as needed sesame seeds, for sprinkling
Instructions
- 1
In a medium bowl, combine the warm milk, granulated sugar, and instant yeast. Stir gently and let it sit for 5 to 10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the dry ingredients.
⏱️ 2 min - 3
Pour the activated yeast mixture into the well of the flour mixture. Mix with a spoon or your hands until a soft dough forms and all the flour is incorporated.
⏱️ 3 min - 4
Transfer the dough to a clean, lightly floured surface. Knead the dough for 5 to 6 minutes until it starts to become smoother.
⏱️ 6 min - 5
Add half of the softened butter to the dough and continue kneading until the butter is fully incorporated. Then, add the remaining butter and knead until the dough is smooth, elastic, and no longer sticky. This process should take an additional 7-9 minutes.
⏱️ 9 min - 6
Lightly grease a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 7
Once doubled, gently punch down the dough to release the air. Transfer the dough to a lightly floured surface and divide it into equal portions, each weighing approximately 55-60 grams. Roll each portion into a smooth, tight ball.
⏱️ 10 min - 8
Arrange the shaped dough balls on a baking sheet lined with parchment paper, leaving some space between them. Cover the baking sheet with plastic wrap or a damp cloth and let the dough balls proof for a final 45 minutes, or until they are nicely puffed up.
⏱️ 45 min - 9
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 10
Just before baking, gently brush the tops of the puffed dough balls with milk and sprinkle with sesame seeds, if desired.
⏱️ 2 min - 11
Bake in the preheated oven for 15 to 18 minutes, or until the milk bread is golden brown on top and cooked through.
⏱️ 18 min•🌡️ 180 - 12
Remove from the oven and let cool slightly on a wire rack before serving.
⏱️ 5 min