Fluffy Milk Loaf Bread
This milk loaf bread is incredibly soft, fluffy, and moist with a delicate, shreddable crumb. Made with simple pantry ingredients and baked in a lidded pullman loaf tin, it creates the perfect tender white sandwich bread.
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🍳 Cooking Flow
Mix sugar, dry yeast, milk, and egg together in a bowl. → Add bread flour and salt, knead for 7 minutes, then add butter and knead for another 7 minutes. → Divide dough into 3 equal pieces, roll out, fold, and roll into cylinders. → Place in a loaf pan, cover, and let rise for 45-60 minutes. → Cover with the pan lid and bake at 165°C for 25-30 minutes.
Cooking Steps
Brief Cooking Order
Mix sugar, dry yeast, milk, and egg together in a bowl. → Add bread flour and salt, knead for 7 minutes, then add butter and knead for another 7 minutes. → Divide dough into 3 equal pieces, roll out, fold, and roll into cylinders. → Place in a loaf pan, cover, and let rise for 45-60 minutes. → Cover with the pan lid and bake at 165°C for 25-30 minutes.
Introduction
This milk loaf bread is incredibly soft, fluffy, and moist with a delicate, shreddable crumb. Made with simple pantry ingredients and baked in a lidded pullman loaf tin, it creates the perfect tender white sandwich bread.
Step 1
In a mixing bowl, combine 25g sugar, 4g dry yeast, and 140g milk.
Step 2
Add 1 egg to the bowl and whisk everything together until thoroughly combined.
Step 3
Add 270g bread flour and 3g salt. Mix with a spatula until a shaggy dough forms, then knead by hand inside the bowl for about 7 minutes.
Step 4
Transfer the dough onto a work surface, add 25g unsalted butter, and knead vigorously for 7 minutes until the dough becomes smooth, stretchy, and passes the windowpane test.
Step 5
Shape the dough into a ball, divide it into 3 equal portions using a bench scraper, and shape each portion into a smooth ball.
Ingredients List
Important Notes
This recipe is analyzed from visual content and video captions; please refer to the original video for precise visual cues.
Ensure the butter is softened to room temperature before incorporating it into the dough for easier kneading.
Knead well until the gluten is fully developed and the dough can stretch thin enough without tearing (windowpane test).
Use a lidded pullman loaf tin (20x10x10cm / 450g) to achieve the classic flat-topped square sandwich bread shape.
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