Ingredients
- 375 g all-purpose flour or bread flour (approximately 3 cups)
- 240 ml warm milk (1 cup)
- 7 g instant yeast (2¼ teaspoons)
- 30 g sugar (2 tablespoons)
- 45 g unsalted butter, softened or melted and cooled (3 tablespoons)
- 1 large egg, at room temperature
- 6 g salt (approximately 1 teaspoon)
- 1 tablespoon milk, for brushing
- 1 tablespoon melted butter, for brushing after baking (optional)
Ingredient tips: Use whole milk for a richer, softer loaf. The milk should feel comfortably warm, not hot. If using salted butter, slightly reduce the added salt.
A Closer Look at the Key Ingredients
Flour. All-purpose flour gives a soft, tender loaf, while bread flour has more protein and creates a slightly taller, chewier crumb. Either works well in this recipe. Since there is no kneading, a soft, slightly sticky dough is exactly what you want.
Warm milk. Milk is what makes this a milk bread. Its proteins, fats, and natural sugars soften the crumb, enrich the flavor, and help the crust brown evenly. The milk should feel comfortably warm, not hot, because excessive heat can damage the yeast.
Instant yeast. Instant yeast can be stirred directly into the milk. If you only have active dry yeast, let it stand with the milk and sugar for 5 to 10 minutes until foamy before adding the other ingredients.
Sugar. Just 2 tablespoons feeds the yeast and adds a subtle sweetness without making the bread taste like cake. It also helps the crust turn golden.
Butter. Butter enriches the dough, tenderizes the crumb, and adds that unmistakable bakery flavor. You can use it softened or melted and cooled. Unsalted butter lets you control the salt.
Egg. The egg adds richness, color, and structure. A room-temperature egg blends more smoothly into the milk mixture than a cold one.
Salt. Salt strengthens the dough, balances the sweetness, and brings out the flavor of the milk and butter. Do not skip it.
Milk and butter for brushing. A light brush of milk before baking encourages a soft, lightly golden crust, and the melted butter brushed on after baking adds shine, aroma, and extra softness.
Instructions
Pour the warm milk into a large mixing bowl. Add the sugar and instant yeast, then stir gently.
Add the egg and softened butter, mixing until everything is combined. The butter does not need to disappear completely into the milk at this stage.
If using active dry yeast instead of instant yeast, let the milk, sugar, and yeast mixture stand for 5 to 10 minutes until foamy before adding the other ingredients.
Add the flour and salt to the bowl.
Using a wooden spoon or sturdy spatula, mix until all the flour is incorporated and a thick, sticky dough forms.
The dough should be soft and tacky rather than firm like traditional kneaded bread dough. If it seems unusually dry, add 1 teaspoon of milk at a time. If it is sticky, resist the temptation to add lots of extra flour.
No kneading is required. Simply make sure there are no dry patches of flour remaining.
Cover the bowl with plastic wrap or a clean kitchen towel.
Leave the dough in a warm, draft-free place for approximately 60 to 90 minutes, or until it has roughly doubled in size.
The rising time will depend on the temperature of your kitchen. In a cooler room, the dough may need longer. Watch the dough rather than the clock, and look for a noticeable increase in volume and a puffy, bubbly surface.
Lightly grease a loaf pan measuring approximately 23 × 13 cm (9 × 5 inches).
Lightly flour your work surface and gently transfer the dough onto it. Because the dough is soft, use a spatula or lightly greased hands to handle it.
Gently pat it into a rectangle. Fold the sides inward, then roll it into a log, pinching the seam closed.
Place the dough seam-side down in the prepared loaf pan.
For an even easier method, you can transfer the sticky dough directly into the pan with a spatula and smooth the top with damp or greased hands. The loaf may have a slightly more rustic shape, but it will still taste delicious.
Cover the pan loosely and let the dough rise for another 30 to 45 minutes, or until it looks puffy and approaches the top of the pan.
Meanwhile, preheat the oven to 180°C (350°F).
Avoid letting the dough rise too far beyond the rim, as overproofing can cause the loaf to collapse during baking.
Lightly brush the top of the loaf with milk for a soft, lightly golden crust.
Bake for 30 to 35 minutes, until the top is golden brown and the loaf is cooked through.
If the top browns too quickly, loosely cover it with aluminum foil for the remaining baking time.
For extra reassurance, the center of the loaf should reach approximately 88 to 93°C (190 to 200°F) when checked with a food thermometer.
Remove the bread from the oven and let it rest in the pan for 5 to 10 minutes.
Carefully transfer it to a wire rack. While the bread is still warm, brush the top with melted butter.
This final touch adds a beautiful sheen, a delicious buttery aroma, and an extra-soft crust.
Allow the loaf to cool for at least 30 to 45 minutes before slicing so the interior can set properly.