Name: Milk Bread Loaf That’s Fluffy, Soft, and So Easy – easy bread recipes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1/4 cup (30g) bread flour; 3 tbsp (45g) water; 3 tbsp (45g) milk; 2½ cups (325g) bread flour; 3 tbsp (38g) sugar; 1 tsp salt; 2 tsp (6g) instant yeast; 1/2 cup (120g) milk; 1 egg; 3 tbsp (42g) unsalted butter, softened

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Let’s talk about this milk bread loaf. It’s so soft and light, it practically floats off the cutting board. When I first made it, I had to swat away my family’s curious hands before it cooled. I mean, warm bread is hard to resist, right? This loaf has that slightly sweet flavor that feels like a cozy hug. It slices like a dream, toasts up golden, and makes the best French toast I’ve had in months. We’re talking the kind of bread that makes a simple PB&J feel gourmet. I’ll walk you through it step-by-step, and don’t worry—no obscure tools or fancy flours here. Just basic pantry staples, a bit of patience, and the promise of a ridiculously fluffy loaf. Let’s get into it!

1) Key Takeaways
2) Easy Milk Bread Loaf Recipe
3) Ingredients for Milk Bread Loaf
4) How to Make Milk Bread Loaf
5) Tips for Making Milk Bread Loaf
6) Making Milk Bread Loaf Ahead of Time
7) Storing Leftover Milk Bread Loaf
8) Try these Bread Recipes next!
9) Milk Bread Loaf Recipe
10) Nutrition

1) Key Takeaways

Learn how to make a fluffy and soft milk bread loaf at home
Understand the role of tangzhong in creating the perfect crumb
Pick up helpful kneading, proofing, and baking tips
Find out how to store leftovers without losing the soft texture

2) Easy Milk Bread Loaf Recipe

When I say easy bread recipes changed my life, I mean it. This milk bread loaf recipe was the first one I made that didn’t turn into a dense brick. We’re talking soft, pull-apart slices with just a kiss of sweetness. It’s the kind of bread that makes you quietly proud every time you walk past the kitchen and catch a whiff of its golden crust.

I remember the first time I made it. I stared through the oven glass like it was the season finale of my favorite show. Watching that dough rise and bake into a golden, fluffy masterpiece made me feel like I’d unlocked a hidden level in the game of adulthood. And guess what? No bread machine. No fancy flours. Just one bowl, one loaf pan, and a dash of faith.

This easy milk bread loaf isn’t just for sandwiches, though it makes a killer grilled cheese. It’s great for French toast, jam slathering, or sneaking a piece straight from the cooling rack. We’ve all done it. Don’t lie.

3) Ingredients for Milk Bread Loaf

1/4 cup bread flour for the tangzhong. This weird-sounding paste gives the bread its signature fluffiness.

3 tablespoons water and 3 tablespoons milk to cook the tangzhong until thickened. It’s a quick stovetop magic trick.

2½ cups bread flour for the main dough. Bread flour gives better chew and structure than all-purpose flour.

3 tablespoons sugar add a touch of sweetness that pairs so well with butter or jam.

1 teaspoon salt balances the flavor and helps keep the yeast from getting too wild.

2 teaspoons instant yeast because ain’t nobody got time to wait forever for a rise.

1/2 cup milk to hydrate the dough. Use whole milk for best flavor, but you can swap in what you have.

1 egg gives richness and structure. It’s like the glue holding this soft miracle together.

3 tablespoons unsalted butter should be soft, not melted. It makes the dough tender and gives a subtle buttery aroma while baking.

4) How to Make Milk Bread Loaf

Step 1. In a small saucepan, whisk together the 1/4 cup of bread flour, 3 tablespoons of water, and 3 tablespoons of milk. Cook over medium heat, stirring constantly until it thickens into a paste. Remove it from heat and let it cool completely.

Step 2. In a large mixing bowl, combine the remaining bread flour, sugar, salt, and instant yeast. Pour in the cooled tangzhong, 1/2 cup milk, and the egg. Stir everything together until it forms a shaggy dough.

Step 3. Knead the dough by hand or with a mixer for about 10 to 15 minutes until it becomes smooth and stretchy. Don’t rush this part. This is where your future soft crumb is born.

Step 4. Add in the softened butter and knead again until it’s completely absorbed. The dough will feel a little slippery at first but just keep going until it’s glossy and elastic.

Step 5. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for about an hour, or until it doubles in size. This is a great time to make some coffee and scroll your feed guilt-free.

Step 6. Once risen, punch the dough down and divide it into three equal pieces. Shape each one into a ball, then flatten and roll each into an oval. Fold in the sides and roll it up like a burrito.

Step 7. Line your loaf pan with parchment or grease it. Place your rolled dough logs snugly next to each other in the pan. Cover again and let them puff up for another 45 to 60 minutes.

Step 8. Preheat your oven to 350°F. If you’re feeling fancy, brush the top with a little milk or egg wash.

Step 9. Bake the loaf for 30 to 35 minutes until the top is golden brown and the house smells like heaven. Let it cool before slicing. I know, the wait is brutal.

5) Tips for Making Milk Bread Loaf

Let’s keep it real—easy bread recipes don’t mean zero effort, but they do mean fewer tears. If you’re new to baking, tangzhong might sound intimidating, but it’s just a quick stovetop paste. You’ve got this.

When you knead the dough, go for that smooth and elastic feel. It should stretch without tearing and not stick to your hands too much. If it’s too wet, add a bit more flour. If it’s too dry, splash in a tiny bit of milk.

Give your dough time to rise. Rushing the proofing process is like trying to speed up a nap—it never ends well. A slow, warm rise gives the best texture and that pillowy interior we’re all chasing.

6) Making Milk Bread Loaf Ahead of Time

Planning ahead? Good move. You can make the dough the night before and let it rise in the fridge overnight. Just cover the bowl tightly so it doesn’t dry out. Cold dough is easier to handle and still rises beautifully in the oven.

You can also freeze the shaped loaf before the second rise. Let it thaw in the fridge overnight, then proof on the counter the next day. It’s a solid way to sneak in fresh bread on a busy schedule.

If you’re baking in the morning, assemble everything the evening before. That way, all you need to do is preheat, bake, and smell the win.

7) Storing Leftover Milk Bread Loaf

This loaf stores like a champ. Wrap it tightly in plastic wrap or foil, and keep it at room temperature for up to three days. Avoid the fridge—it dries bread faster than you’d think.

For longer storage, slice it and freeze the pieces. Pop them straight into the toaster when you need a warm, soft bite of homemade goodness.

The texture stays soft even after freezing, which makes this one of my go-to easy bread recipes when I want something that keeps well.

8) Try these Bread Recipes next!

9) Milk Bread Loaf Recipe