HomemadeBaking
Make soft, fluffy milk bread at home with just 7 simple ingredients. Perfect for sandwiches or toast, ready in about 2 hours.
Milk bread is the secret to the softest homemade loaves. The dough stays tender thanks to a bit of milk and butter.
You'll know it's ready when it springs back lightly when poked. Underproofed dough stays dented, overproofed collapses.
Why You'll Love This Recipe
About the Ingredients
3 cups (360g) bread flour
Bread flour gives better structure. All-purpose works but the bread won't rise as high.
½ cup (120ml) warm milk
Whole milk adds richness. Heat to about 110°F (43°C) – warm but not hot to touch.
½ cup (120ml) warm water
Same temperature as the milk. Too hot kills the yeast.
2 tbsp sugar
Feeds the yeast. Honey or maple syrup work too.
3 tbsp softened butter
Makes the crumb tender. Margarine can substitute in a pinch.
1 tbsp active dry yeast
Check the expiration date. Old yeast won't rise properly.
1 tsp salt
Balances the sweetness. Add after mixing other ingredients to protect the yeast.
Step-by-Step Instructions
1. Mix the liquids
Combine warm milk, water, sugar and yeast in a large bowl. Wait 5 minutes until foamy to prove the yeast is active.
2. Make the dough
Stir in flour and salt, then softened butter. Mix until a shaggy dough forms.
3. Knead thoroughly
Turn onto a floured surface and knead 8-10 minutes until smooth and elastic. Add flour as needed to prevent sticking.
4. First rise
Place in a greased bowl, cover with a towel, and let rise in a warm spot until doubled, about 1 hour.
5. Shape the loaf
Punch down dough, shape into a loaf, and place in a greased 9×5 inch pan. Cover and let rise 30-45 minutes until puffy.
6. Bake the bread
Bake at 375°F (190°C) for 30-35 minutes until golden brown and hollow-sounding when tapped. Cool before slicing.
Pro Tips
How to Store HomemadeBaking
Refrigerator
Keep wrapped at room temp 2 days or refrigerate 5 days
Freezer
Slice and freeze up to 3 months in airtight bags
Reheating
Toast slices or warm whole loaf wrapped in foil at 300°F (150°C) 10 minutes
Frequently Asked Questions
Q: Can I make this without a stand mixer?
Absolutely. Kneading by hand works fine – it just takes about 10 minutes of active kneading until the dough becomes smooth and elastic.
Q: Why didn't my bread rise?
Likely dead yeast or liquid that was too hot. Always proof yeast first if unsure. The liquid should feel warm but not hot to your wrist.
Q: Can I use all-purpose flour?
Yes, but the bread won't rise as high. Bread flour has more protein for better gluten development.
Q: How do I know when it's done baking?
The crust should be golden brown and the loaf sounds hollow when tapped on the bottom. An internal thermometer should read 190°F (88°C).
There's nothing like the smell of fresh bread filling your home. This simple recipe proves homemade baking doesn't have to be complicated.
Easy Homemade Baking – Fluffy Milk Bread in 2 Hours Recipe
Make soft, fluffy milk bread at home with just 7 simple ingredients. Perfect for sandwiches or toast, ready in about 2 hours.
🧂 Ingredients
- 3 cups (360g) bread flour
- ½ cup (120ml) warm milk
- ½ cup (120ml) warm water
- 2 tbsp sugar
- 3 tbsp softened butter
- 1 tbsp active dry yeast
- 1 tsp salt
📋 Instructions
- 1Mix the liquids — Combine warm milk, water, sugar and yeast in a large bowl. Wait 5 minutes until foamy to prove the yeast is active.
- 2Make the dough — Stir in flour and salt, then softened butter. Mix until a shaggy dough forms.
- 3Knead thoroughly — Turn onto a floured surface and knead 8-10 minutes until smooth and elastic. Add flour as needed to prevent sticking.
- 4First rise — Place in a greased bowl, cover with a towel, and let rise in a warm spot until doubled, about 1 hour.
- 5Shape the loaf — Punch down dough, shape into a loaf, and place in a greased 9×5 inch pan. Cover and let rise 30-45 minutes until puffy.
- 6Bake the bread — Bake at 375°F (190°C) for 30-35 minutes until golden brown and hollow-sounding when tapped. Cool before slicing.
