Milk Bread


It's the classic milk bread you know that's buttery, soft, and oh-so-delicious.

milk bread slices

Kelsey Hansen

Prep Time:
30 mins
Cook Time:
40 mins
Rise Time:
1 hrs 30 mins
Total Time:
2 hrs 40 mins
24 slices (1 slice per serving)
2 loaves

If you're on a journey to make homemade bread from scratch, make sure to add milk bread to your list. This loaf bread is made with milk and butter instead of water, yielding an incredibly moist and tender crumb. Use this milk bread recipe to create a couple loaves to last you for breakfasts and lunch throughout the week. Allow the milk bread to cool completely (or at least 1 hour) before slicing, so you don't end up with a deflated loaf.


  • 1 ⅓ cup milk

  • ⅓ cup water

  • 630 grams bread flour

  • 2 tsp dry yeast

  • ½ cup butter

  • 2 ¼ teaspoons salt

  • 2 large eggs

  • ¼ cup sugar


  1. In a small saucepan whisk together ⅓ cup of the milk, water, and 30 grams of the bread flour (¼ cup). Cook and stir over medium until paste consistency. Remove from heat and cool 30 minutes.

  2. Meanwhile, in a large bowl stir together 300 grams of the flour (2½ cups) and the yeast. In a medium saucepan combine the remaining 1 cup milk, butter, sugar, and salt. Cook and stir over medium until warm (120°F to 130°F) and butter almost melts. Stir milk mixture, cooled paste, and eggs into flour mixture. Stir in as much of the remaining flour as you can.

  3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a dough that is smooth, elastic, and slightly tacky (3 to 5 minutes total). Place in a lightly greased bowl, turning to grease surface of the dough. Cover and let rise in a warm place until nearly double in size (1 hour).

  4. Punch dough down. Turn out onto a lightly floured surface; divide in half. Cover; let rest 10 minutes. Meanwhile, lightly grease two 8x4-inch loaf pans.

  5. Gently pat and pinch each dough half into a loaf shape, tucking edges underneath.

  6. Place shaped dough halves, seam sides down, in prepared loaf pans. Cover and let rise in a warm place until nearly double in size (30 minutes). Meanwhile, preheat oven to 375°F.

  7. Bake 35 to 40 minutes or until bread sounds hollow when lightly tapped (if necessary to prevent overbrowning, cover loosely with foil for the last 5 to 10 minutes). Immediately remove from pans; cool on wire racks.

Nutrition Facts (per serving)

151 Calories
5g Fat
22g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 151.4
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2.8g 14%
Cholesterol 26.7mg 9%
Sodium 241.9mg 11%
Total Carbohydrate 22.1g 8%
Dietary Fiber 0.8g 3%
Total Sugars 2.9g
Protein 4.4g
Vitamin D 0.2mcg 1%
Vitamin C 0mg 0%
Calcium 24.1mg 2%
Iron 0.3mg 2%
Potassium 57.9mg 1%
Fatty acids, total trans 0.2g
Vitamin D 10IU
Alanine 0.2g
Arginine 0.2g
Ash 0.9g
Aspartic acid 0.2g
Caffeine 0mg
Carotene, alpha 0mcg
Choline, total 18.3mg
Copper, Cu 0.1mg
Cystine 0.1g
Energy 633.4kJ
Fluoride, F 3mcg
Folate, total 25.5mcg
Glutamic acid 1.3g
Glycine 0.1g
Histidine 0.1g
Isoleucine 0.2g
Leucine 0.3g
Lysine 0.2g
Methionine 0.1g
Magnesium, Mg 9mg
Manganese, Mn 0.2mg
Niacin 0.5mg
Phosphorus, P 51.1mg
Pantothenic acid 0.3mg
Phenylalanine 0.2g
Phytosterols 0mg
Proline 0.4g
Retinol 45.8mcg
Selenium, Se 12.1mcg
Serine 0.2g
Theobromine 0mg
Threonine 0.1g
Vitamin E (alpha-tocopherol) 0.3mg
Tryptophan 0.1g
Tyrosine 0.1g
Valine 0.2g
Vitamin A, IU 166.9IU
Vitamin A, RAE 46.5mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg
Vitamin K (phylloquinone) 0.5mcg
Water 22.8g
Zinc, Zn 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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