This Easy Milk Bread is soft and slightly sweet. It’s delicious with butter and jam for breakfast, it will make an exceptional sandwich for lunch, or serve it up in place of dinner rolls at supper.
I love Asian milk bread, from the soft texture to the milky taste. I can probably live on this stuff alone if we ever run out of food. It is not as rich as Brioche, so it feels more like an everyday bread. And this specific Easy Milk Bread recipe I’m sharing with you today is not enriched with egg. So it is easier if you want to cut the recipe in half for an even smaller batch.
Recipe Tips and Tricks
- Always check that the active dry yeast is working properly before continuing with the recipe to ensure success. If the yeast mixture doesn’t puff up when bloom, it is best to redo this step until you get an activated yeast mixture. Otherwise, your dough will not rise.
- Rising time can vary, depending on the environment: temperature, humidity, barometric pressure. The dough will rise faster in warmer weather compared to colder weather, in higher altitude compared to lower altitude, etc. But it will rise, it will just take time and patience.
- For this fun loaf shape, I divided the dough into 8 equal portions before putting them together in the loaf pan. However, if you want to skip this step, simply shape the dough into 1 large loaf and allow to rise as usual.
- The simple syrup is optional for this recipe, but it will give your bread a beautiful shiny appearance and extra sweetness.
This Easy Milk Bread is so versatile. You can eat it with butter and jam along side your morning coffee, or use it to mop up egg yolk from your breakfast sunny side up for that sweet and salty flavor. You can cut the loaf up into thin slices and use it to make an exceptional sandwich for lunch, or simply pull the portions apart and serve as dinner rolls for supper. Whichever way you decide to eat this milk bread, I hope you will enjoy it as much as I did!
More Delicious Yeasted Bread Recipes
Easy Milk Bread Recipe
Easy Milk Bread
- ½ cup heavy cream
- ½ cup whole milk
- ¼ cup granulated sugar
- 1 teaspoon active dry yeast
- ¾ tsp kosher salt
- 2 cup all-purpose flour + 2 tablespoon (reserved)
- Extra flour for rolling
- 1 whole egg
- 1 tablespoon whole milk
Simple syrup (optional)
- 1 teaspoon granulated sugar
- 1 teaspoon hot water
- Add cream and milk to a small sauce pan and bring to a simmer, turn off heat and transfer to a stand mixer mixing bowl.
- Dissolve the sugar in the hot milk mixture using a whisk or spatula. Let it cool down to below 110°F.
- Sprinkle active dry yeast over the liquid surface and let it bloom for 10 - 15 minutes, the mixture should puff up.
- Add 2 cup of flour along with the salt to the liquid mixture.
- Knead with the dough hook on speed 2 until the dough comes together.
- If the dough is too wet, add the reserved flour, 1 tablespoon at at time, and continue kneading. The dough should still be wet but not too tacky.
- Grease a large bowl with cooking spray, butter or oil.
- Dump the dough out onto a lightly flour counter top and knead into a ball.
- Place the dough into the prepared bowl and let rise in a warm place for 2 - 3 hours until at least double in size.
- Dump the risen dough out onto a lightly flour counter top, divide into 8 equal portions and shape into balls.
- Grease a loaf pan and line the bottom with a piece of parchment paper, allowing the excess to hang over the sides.
- Arrange the balls of dough in the loaf pan and let it rise in a warm place for 2 -3 hours until double or triple in size.
- Preheat the oven to 350°F.
- Beat one egg with a tablespoon of whole milk to make egg wash.
- Lightly brush egg wash all over the risen dough.
- Bake at 350°F for 24 minutes until the top is golden brown.
- Dissolve 1 teaspoon of sugar in 1 teaspoon of boiling water to make a quick simple syrup.
- Immediately brush the top of the bread with simple syrup as soon as it comes out of the oven for shine and sweetness.
This recipe was adapted from The Woks of Life’s Milk Bread.