Here’s an easy and spongy milk bread recipe that’s perfect for beginners and results in a soft, fluffy loaf every time!
🍞 Easy and Spongy Milk Bread Recipe
Yields: 1 loaf (9×5 inch pan)
Prep Time: 20 mins (plus 1.5–2 hours rising)
Bake Time: 25–30 mins
🧂 Ingredients:
- 3 cups (360g) bread flour (or all-purpose flour)
- 2 tsp instant yeast
- 2 tbsp sugar
- 1 tsp salt
- 1 cup (240ml) warm milk (110°F / 43°C)
- 1 egg (room temperature)
- 2 tbsp unsalted butter (softened)
- Optional: extra milk or melted butter for brushing
📝 Instructions:
1.
Activate Yeast (if using active dry yeast)
If you’re using instant yeast, skip this step.
- Warm the milk and stir in the yeast and sugar. Let it sit for 5–10 minutes until foamy.
2.
Make the Dough
- In a large bowl (or stand mixer bowl), combine:
- Flour
- Salt
- Sugar (if not already added)
- Instant yeast (if not already activated)
- Add the warm milk, egg, and softened butter.
- Mix until a shaggy dough forms.
3.
Knead the Dough
- By hand: Knead for 10–12 minutes until smooth and elastic.
- With mixer (dough hook): Knead on medium speed for 7–8 minutes.
The dough should be soft and slightly tacky, but not sticky.
4.
First Rise
- Shape dough into a ball, place in a greased bowl.
- Cover with a damp towel or plastic wrap.
- Let rise in a warm place for 60–90 minutes, or until doubled in size.
5.
Shape the Dough
- Punch down the dough and roll it out into a rectangle.
- Roll it up (like a jelly roll) and tuck the ends under.
- Place into a greased 9×5 inch loaf pan.
6.
Second Rise
- Cover and let rise again for 45–60 minutes, or until the dough rises slightly above the edge of the pan.
7.
Bake
- Preheat oven to 350°F (175°C).
- Brush the top with milk or melted butter (for a soft crust).
- Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
8.
Cool
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Wait at least 30 minutes before slicing.
🧈 Tips for Extra Softness:
- Add 1 tbsp milk powder for a richer taste.
- For extra sponginess, try the Tangzhong method (I can explain if you’d like!).
- Store wrapped in a towel or in an airtight bag to retain moisture.