Directions
Milk bread has a tender, soft texture and a subtle sweetness that sets it apart from other breads. It’s so light and airy that it literally melts in your mouth, making it a favorite among children.
Perfect for toast and sandwiches, it pairs beautifully with butter and jam.
The main difference from traditional breads is the liquid – here only milk is used instead of water.
Additionally, an egg can be added to the dough, giving it a richer, smoother flavor.
Milk bread requires no long kneading.
The dough is only shaped before the first rise, and baking at 170°C (340°F) ensures a soft texture with a gentle golden crust.
Ingredients 
- 390 g all-purpose flour
- 255 ml lukewarm milk (~40°C / 104°F)
- 7 g dry yeast (1 packet)
- 15 g softened butter (1 tbsp)
- 1 medium egg
- 25 g sugar
- 8 g salt (1 tsp)
Preparation 
- In one bowl, mix flour with salt.
- In another bowl, combine lukewarm milk and sugar until dissolved, then add beaten egg and dry yeast. Let sit 5 minutes to activate – good yeast will create bubbles.
- Add softened butter and combine with flour roughly using a wooden spoon. Cover with plastic wrap and let rise in a warm place (~25°C / 77°F) for 1 hour.
- Transfer dough to a floured surface, shape into a ball, brush lightly with oil, and let rest 10 minutes.
- Shape into a long oval without adding extra flour, place into a greased loaf pan. Cover and let rise until doubled, about 30–45 minutes.
- Dust lightly with flour before baking. Bake at 170°C (340°F) for 30 minutes.
- Remove from pan and cover with a cloth to keep soft.
Total time from flour to bread: ~2 hours, with one shaping and two proofings.
Result: perfectly soft, aromatic, and delicate bread that wins you over from the very first bite.
