Soft Fluffy Milk Bread

Ingredients

For the dough

• 3½ cups (440 g) bread flour or all-purpose flour
• 2¼ tsp (7 g) instant yeast
• ¼ cup (50 g) sugar
• 1 tsp salt
• 1 large egg
• 1 cup (240 ml) warm milk
• 3 tbsp (45 g) unsalted butter, softened

For the top

• 1 egg + 1 tbsp milk, for egg wash
• 1 tbsp melted butter after baking

Instructions

1. In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes.
2. Add the egg and mix well.
3. Add the flour and salt. Mix until a soft dough forms.
4. Add the softened butter and knead for 8–10 minutes, until the dough becomes smooth, elastic, and slightly tacky.
5. Place the dough in a lightly greased bowl, cover, and let rise for 60–90 minutes, or until doubled in size.
6. Gently press out the air and divide the dough into 3 equal pieces.
7. Shape each piece into a smooth ball or roll and arrange them inside a greased loaf pan.
8. Cover and let rise again for 35–50 minutes, until the dough becomes puffy and rises close to the top of the pan.
9. Preheat the oven to 180°C / 350°F.
10. Brush the top gently with the egg-and-milk wash.
11. Bake for 25–30 minutes, until the loaf is beautifully golden brown.
12. Remove from the oven and immediately brush the top with melted butter.
13. Let it cool for 15–20 minutes before removing it from the pan and slicing.

Tips for an extra-soft loaf

Use warm—not hot—milk so the yeast stays active. Avoid adding too much flour; a slightly soft dough gives a fluffier texture. Cover the bread while it cools if you want an especially tender crust.

Storage

Keep in an airtight bag or container at room temperature for 2–3 days. You can also slice and freeze it for up to 1 month.

Result: soft, fluffy, tender milk bread with a golden buttery crust—perfect for breakfast, sandwiches, or toast.