HomeBaking Milk Bread

Milk Bread

Posted in : Baking on by : Sheila Tags: , , , , , , , ,

This bread is a revelation! Milk bread is so incredibly soft and light it’s crazy. It stays fresh for a few more days than regular bread – not that I’ve had it stick around long enough to see how long exactly! It doesn’t dry out as quickly as regular bread which, from what I understand, is because of the cooked starter that is added in to the dough.

I saw a video of someone making this and had to try it…the cook pushed down on the buns when they were cooked and the spring back was amazing!

This is only a little bit more involved than regular bread and only takes a little bit more time. The ingredients are still pretty basic, but there’s milk and an egg as well as the usual culprits.

If you have a food scale, it is much more precise than using cup measures – I got my food scale from Amazon for $20 and I use it all the time.



  • 22 grams (2-1/2 TB) flour
  • 1/4 cup water
  • 1/4 cup milk (don’t use skim, but any other will work)


  • 330 grams flour (2-1/2 cups)
  • 1 packet of yeast or 2 tsp or 7 grams
  • 1 tsp of salt
  • 50 grams sugar (3.5 TB)
  • 1/2 cup milk – warmed up
  • 1 egg
  • 60 grams unsalted butter (4 TB)
  • the starter from above

*In theory, you are supposed to take the egg and the butter out and bring them to room temperature before you start….I didn’t.

In a small saucepan, heat up the flour, water and milk for the starter on medium. Do not walk away! Whisk every few seconds for the first couple of minutes, then after about 2 minutes, whisk constantly until it has thickened enough to start coming together and leaves whisk marks in the starter.

Take it off the heat and let it start to cool.

In a big mixing bowl or the bowl of your stand mixer, mix the flour, sugar, yeast and salt together. You don’t have to use the mixer to do this, a spoon or your hands will do the job just fine and with less dust.

Warm up the second amount of milk (listed in the “dough” section) in a small pot or in the microwave. You want warm, not hot – hot will kill the yeast.

Add the warm milk, starter and egg to the dry ingredients and turn the mixer on low. Let it mix/knead for 5 minutes.

Drop in the softened butter and mix/knead for another 10 minutes. Start slow, but move the speed up to medium after 2 or 3 minutes. When it’s done, the dough should be smooth and should stick to your finger a little bit – enough to pull but not enough to come away on your finger. Tacky, not sticky.

Butter, spray or line your baking pan. You have to proof your dough so you need a bowl that is big enough to hold double the dough amount. I just spray the mixer bowl and put the dough back in that to proof.

Cover the dough and put the bowl somewhere warmish. I proof in my oven. I turn it on to 100F, let it come up to temperature then turn off the heat and let it be. It holds the heat and gives the yeasty beasties and lovely place to grow.

When the dough has doubled in size, punch it down and either make it into a loaf or into buns. I made buns. Put the formed dough into the prepared baking pan and let it rise again until doubled.

Preheat the oven to 350F once the dough is ready and bake for about half an hour. When done, if you tap on the top, it should sound hollow.

Take it out and let it cool – I brushed some milk over the top for fun.

Serve however you like. So soft!

I make this milk bread now as my go to for dinner buns. If you make them a little bigger, they make incredibly good hamburger buns, as well.

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