Recipes and Cooking Bread Recipes Milk Bread 3.0 (2) 2 Reviews It's the classic milk bread you know that's buttery, soft, and oh-so-delicious. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on October 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen Prep Time: 30 mins Cook Time: 40 mins Rise Time: 1 hrs 30 mins Total Time: 2 hrs 40 mins Servings: 24 slices (1 slice per serving) Yield: 2 loaves Jump to Nutrition Facts 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. Ingredients 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 Directions 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. 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. 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). 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. Gently pat and pinch each dough half into a loaf shape, tucking edges underneath. 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. 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. Rate it Print Nutrition Facts (per serving) 151 Calories 5g Fat 22g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.