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–+ servings
Two stacked freshly baked milk bread loaves with golden brown crust and soft, airy interior on a cooling rack, ready for slicing

Soft Milk Bread Loaf

Fluffy, tender slices with a delicate milky aroma that make every bite feel comforting.
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Prep Time 30 minutes
Cook Time 35 minutes
Rest & Proof Time 3 hours 15 minutes
Total Time 4 hours 20 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: Asian, Taiwanese
Calories: 189
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g bread flour high-protein flour for structure
  • 40 g sugar adds light sweetness and helps browning
  • 1½ teaspoons instant yeast quick-acting yeast for soft texture
  • 225 g cold water keeps dough temperature controlled
  • 115 g cold milk adds richness and subtle flavor
  • 9 g sea salt balances flavor and strengthens gluten
  • 25 g unsalted butter softened slightly for easier mixing
  • 1 tablespoon butter for greasing and finishing the loaf
  • 1 tablespoon flour for lightly dusting the pan

Equipment

  • 1 Stand mixer with dough hook Used to knead the dough until smooth and elastic
  • 1 Loaf pan 10 x 5 x 3 inch size for proper loaf shape
  • 1 Rolling pin Helps shape the dough evenly
  • 1 Cooling rack Allows airflow to cool bread without sogginess
  • 1 Plastic wrap or damp dish towel Prevents dough from drying during resting and proofing

Method
 

  1. Combine flour, sugar, yeast, water, and milk in a mixer and knead on low until a rough dough comes together.
  2. Cover the bowl and allow the dough to rest for 30 minutes while the butter softens at room temperature.
  3. Add salt and knead briefly before incorporating the butter pieces, then continue mixing until the dough becomes smooth and stretchy.
  4. Shape the dough into a round and place it in a greased bowl, cover, and let it rise until nearly doubled in size.
  5. Transfer the dough to a work surface, divide into three equal portions, shape into balls, and let them rest covered.
  6. Roll each piece into an oval, then roll into logs, let them rest again, then repeat the rolling process for a tighter structure.
  7. Arrange the rolled pieces into a greased and floured loaf pan, cover, and allow them to rise until they nearly fill the pan.
  8. Preheat the oven near the end of proofing, then bake the loaf until golden, covering loosely with foil midway to prevent over-browning.
  9. Remove the bread immediately from the pan, lightly tap the pan once, brush the top with melted butter, and cool before slicing.

Nutrition

Serving: 85gCalories: 189kcalCarbohydrates: 35gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 298mgPotassium: 69mgFiber: 1gSugar: 4gVitamin A: 68IUVitamin C: 1mgCalcium: 19mgIron: 1mg

Notes

That first warm slice, brushed with butter and gently pulled apart, brings a quiet bakery-style comfort right into your kitchen.

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