This is one easy sandwich bread recipe that you can go for if you are new to bread baking. I have used milk to make the dough and have skipped the milk powder.

The bread came out amazingly soft and it toasted well.

If you want to try sandwich bread with tangzhong, try this recipe.

If you like to bake my favorite bread recipe try this one.

I have used a 200 ml cup for measurements.

Milk Bread

A super scrumptious enriched bread that has a buttery pillowy crumb.

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Prep Time 2 hrs 50 mins

Cook Time 50 mins

Total Time 3 hrs 40 mins

Course Appetizer, Breakfast, Snack

Cuisine American, French

Ingredients

  

• 1.5 cup All purpose flour
• 1.25 cup Whole wheat flour
• 2 tsp Instant dry yeast
• 2 tbsp Brown sugar
• 1 tsp Salt
• 3-4 tbsp Butter
• 1 cup Milk
• 2 tbsp Milk for milk wash
• Sesame seeds for garnish

Instructions

 

• Take all purpose flour, whole wheat flour and salt. Mix everything gently.
• Take 2 -3tbsp of lukewarm milk and dissolve sugar in it. Add yeast and keep it aside to bloom.
• Add bloomed yeast mix to the flour. Bring the flour together by adding milk. You may need a little more or less milk. Make a dough.
• Transfer the dough to the counter and knead applying butter gradually.
• Keep kneading gently pausing and picking up again gradually adding butter to the dough. The dough will bounce back on poking when done. This kneading may take 10 to 12 minutes.
• Keep the dough for the first proofing in a buttered bowl. Cover it with a kitchen towel or a shower cap.
  
• First proofing took about 55 minutes as the weather was exceptionally warm. It may take longer on colder days.
  
• Line a tin with parchment paper.
• Punch the dough to degas it. Shape it as a loaf no bigger than the size of your baking tin.
  
• Rest the loaf for a second proofing for about 25 -30 minutes.
  
• Preheat the oven at 190 C for 10 minutes.
• Give the proofed loaf a milk wash and sprinkle some sesame seeds or any seeds you like.
• Bake at 190C for 45-50 minutes. If the loaf is getting brown fast, tent it with aluminium foil after half the baking time.
  
• Allow the loaf to cool down for 10 minutes. Take it out of the tin and apply butter for a softer crust.
• Cool it completely and cut after 2-3 hours.
  
• Store it in an airtight container at room temperature for 2 days. In refrigerator it can stay good upto a week.

Notes

Add milk gradually. You may need little less or more milk.

If you like your milk bread to be sweeter add one tbsp sugar extra to the dough.

Kneading is a must. Don’t try to skip it.