Makes- 1 Loaf
Ingredients
- Active dry yeast- 1 and 1/4 tsp
- Luke warm milk- 3/4 cup
- Sugar- 2 tbsp ( see notes)
- All purpose flour- 2 and 1/4 Cups (1/4 cup or more if required)( see notes)
- Melted butter/Olive oil- 2 tbsp+ more for brushing ( i used olive oil)
- Salt-to taste
Method
- Brush a loaf pan ( i used 8″x 4″ loaf pan) with butter or line it with parchment paper.Preheat oven to 180 Deg C.
- In a bowl,combine together yeast,milk and sugar.Keep this aside for 10 to 15 minutes or until the mixture is frothy.
- In a large mixing bowl,whisk together all purpose flour and salt.Next add melted butter /oil and mix well using your fingers.
- Slowly add the milk mixture into the flour mixture and mix well until combined.(The dough will be a bit sticky.You can add few tablespoons of flour if you are finding it difficult to handle.)Transfer the dough to a floured surface and knead well for 10 to 12 minutes.The dough should be soft and elastic.Transfer the dough to a greased bowl
- Cover it with a clean kitchen towel ,and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.Punch down the risen dough using your fist.
- Form into a loaf shape and place in the prepared pan,seam-side down.Cover and let rise in a warm place until almost doubled in volume ,about 45 minutes.
- Bake for about 30 to 35 minutes.(if the top browns too quickly,loosely cover it with foil.)
- Lightly brush the top and the sides with melted butter/oil.Allow it to cool a bit before slicing.
Notes:
- Start with 2 cups flour and slowly add more as required.(If you add too much flour the dough will be dry and the bread will turn out to be hard and dry.)The dough should be a bit sticky and as you knead the dough, it will be easy to handle and less sticky .
- 1 used 1/2 cup whole wheat flour and 1 and 3/4 cup all purpose flour.
- I used about 2 and 1/4 tbsp of sugar and it was moderately sweet.Adjust the sweetness according to your taste.
43 Comments
Vrinda
July 29, 2013 at 9:02 pmWow!! Looks Awesome and perfect !!
Amina Creations
July 30, 2013 at 6:45 amfantastic looking bread… bookmarked..
Sayantani Mahapatra Mudi
July 30, 2013 at 6:55 ambeautiful bread with such soft texture.
great-secret-of-life
July 30, 2013 at 6:58 amso soft and tasty looking bread
Corporate to Kitchen
July 30, 2013 at 11:24 amLovely looking bread. First time here & you have a nice blog.
http://www.korporate2kitchen.com
Unknown
July 30, 2013 at 1:06 pmPerfectly made bread.. thanks for the wonderful recipe 🙂
Shella
July 30, 2013 at 9:16 pmOnce again. You make it look easy. I love sweet breads. Reminds me of the sweet bread we have with stew in Kerala. Lovely clicks as always!
Anonymous
July 31, 2013 at 11:28 pmYour bread has the most beautiful crumb!
Deep Illusion
November 11, 2013 at 8:49 amJust made this and it looks perfect – and pretty close to yours from the outside. Waiting for it to cool and see how it tastes 🙂
Kurryleaves
November 13, 2013 at 9:51 amThanks a lot for trying it out…hope you liked it …
n..thank you for the feedback.
Happy cooking
Vidya
Deep Illusion
November 14, 2013 at 4:38 amIt was delicious too. This is my bread now..will make it frequently. Thanks for posting.
Kurryleaves
November 15, 2013 at 7:26 amSo happy to know that you liked it…Thanks a lot for the feedback.
Regards
Vidya
Unknown
November 17, 2013 at 5:13 amit was really tasty..thank u..
Kurryleaves
December 1, 2013 at 3:08 pmThank you for the feedback….
Regards
Vidya
Unknown
January 10, 2014 at 4:41 pmCan I make this with a bread maker?
Kurryleaves
January 10, 2014 at 6:27 pmI m not sure if you can use this recipe with a bread machine..as i havent tried it..you can experiment and see how it goes…Happy cooking
Regards
Vidya
Unknown
January 10, 2014 at 10:32 pmYes I tried it,and though it dint turn out as brown as yours,it tasted really nice!i added more sugar! My bread recipe hence forth!thank you!
Kurryleaves
April 30, 2014 at 7:47 pmThank you for letting me know ..okie!!..happy to know that it works with a bread maker too…
Thank You
Vidya
NA03
January 27, 2014 at 3:20 pmHi! I tried this bread today and it turned out amazing! 😀 I used 1/2 tsp salt in 2 1/4 cups flour and 2 1 /4 tbsp sugar. I also had to add a bit more milk as my dough was dry; so I used a total of 1 1/8 cups of milk. Thank you for such an amazing recipe!
Kurryleaves
April 30, 2014 at 7:44 pmHappy that it worked well for you!!!Thanks a lot for the feedback!!The difference in the quantity of milk may be due to the difference in flour…its like different flour types require different amounts of liquid…
Regards
Vidya
ZEE
April 19, 2014 at 8:13 pmHey I tried ur recipe. But I had some problems.the reason must b something related to my handling the dough etc. The problem was that my bread 's crust cracked at some places and the bread had some dense grayish spots in the middle of the loaf. Please gillie me and tell me what could b the reasons and how can I overcome them. Thanks in advance.
Kurryleaves
April 30, 2014 at 7:37 pmThank you for the feedback..regarding your question,cracked crust can be formed if the dough is too stiff or if it is not mixed well….
also..the dense spots can be formed if the dough is not mixed evenly,or can happen ,even when the bowl is greased too heavily… also make sure you cover the dough during rising period…..
The most important part is- "KNEAD WELL for 10 to 12 minutes"…do let me know when you try it next time.
Happy baking…Regards Vidya
ZEE
May 4, 2014 at 5:16 pmHi vidya. .I tried again today following your instructions carefully and the bread came out perfect. Only Its crust was not as brown as yours. But otherwise it was perfect..Thank you so much once again.
Kurryleaves
May 6, 2014 at 12:09 pmsoo Happy that it worked well for you this time…i guess the problem with the crust may be due to the difference in the oven/oven temperature…as each oven is different ,try baking for few more minutes…..and also try brushing the top with butter or a beaten egg before baking….
Regards
Vidya
VIDYA JOSHI
February 21, 2015 at 4:08 pmhi I baked this bread today!! came out well . for pictures see the facebook page.
https://www.facebook.com/pages/My-art-and-recipes/337420186435775?ref=hl
Kurryleaves
February 23, 2015 at 7:09 pmThank You Vidya !!!will check the picture..Regards Vidya
Unknown
February 23, 2015 at 10:00 amI wrote a long ode to this bread, but the post vanished when I clicked on "Preview". Oh well, let's just stick to reviewing it.
I'm still eating this bread as I type, but I had to just jump in and tell you that this was Absolutely the best loaf of bread I have every baked. It rivals loaves bought from the expensive but reliable bakeries around the city; and it astonishes me that the recipe list is as short as it is.
This very versatile bread has been turned into a pav-substitute and fried in butter; it has been made the sturdy vessel of a meaty salami-cheese-butter sandwich; it has even been had plain without butter or any other accompaniments. It's just so incredibly flavourful, incredibly rich, beautifully light and airy. And oh, the aroma wafting through the house! Whoever is reading this, just stop right there, and go to your kitchen and make yourself some bread. All in the pursuit of happiness, I say!
THANK you, for sharing this recipe with the world!
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A couple of notes for anyone reading this review (hoping this might help):
1. I used 1/2tsp salt, 2Tbsp sugar, vegetable oil rather than butter or olive, 2 tspn yeast, milk as mentioned, and 2 cups+ 1Tbsp of flour. Don't worry if it seems to be sticky, it will come together. The less flour you use, the lighter the texture.
2. I brushed the top with milk, because I ran out of eggs. Came out beautifully brown, and moist.
3. I also kept a bowl of hot water in the oven, to generate the steam. I think that helps in promoting the moistness of the bread.
4. It's been 15hrs since I made the bread, and it's still very fresh. I wrapped it tightly in plastic wrap (cling film) before I went to bed, and as soon as it cooled; I would definitely recommend this if you're planning on baking this the night before. Remember to let the bread cool completely before wrapping it up!
Kurryleaves
February 23, 2015 at 7:14 pmso happy that it worked well for you!
Thanks Deyasini for taking the time to write a detailed feedback along with your valuable notes..i am sure this will help the readers..Thank You dear!!
Regards
Vidya
stc
July 21, 2015 at 4:20 pmMy first attempt in baking a bread…followed your recipe religiously…came out damn soft like a new born baby…i used wheat and Maida…
Just a small discomfort…i wasn't able to cut thin slices as shown…as it was soft and not very firm inside….what could be my mistake
Kindly help me rectify…i added an extra tbsp of oil by mistake Could that be the reason?
Thanks
Kurryleaves
August 10, 2015 at 2:00 pmHi …Thank for the feedback…i guess you should bake the bread for few more minutes.that should solve the problem…also, allow the bread to cool a bit before slicing.
Happy Cooking
Vidya
son2207
September 24, 2015 at 2:24 pmHello…can you give proportions in grams also for APF…cup size may vary
Kurryleaves
October 20, 2015 at 4:15 pmi use a 250 ml cup..
i will update the recipe with measurements in gms as soon as possible.
Regards
Vidya
Pavithra
December 8, 2015 at 12:43 pmhi… i tried baking this bread and stuck to your recepie… but guess my bad luck, it didnt come the way u have posted the pic… the following where the probs i faced :-
1)the top layer had cracks in it when i had placed it on the tin for 45 mins
2) the crust was hard and i was unable to cut the slices properly
3) the inner part of the bread seemed softer than the pic you have posted
i have taken pics of the bread i baked… can send it to ur mail id.. pls share it… my mail id is pavithra.varadaraj[at]gmail.com… pls let me know where i was wrong….
Kurryleaves
December 13, 2015 at 2:31 pmHi Pavithra,I'm so sorry to hear that it didn't work for you.
i guess the dough was proofed a high temperature ie the dough was over proofed.
How much flour did you use?
Kindly send me the pics @ kurryleaves[at]gmail.com
Unknown
December 23, 2015 at 6:53 amThanks for wonderful recipe😀😀😀
dyeus
July 10, 2016 at 11:23 amCan we use only wheat flour? I dont like the all purpose flour
Kurryleaves
July 10, 2016 at 2:32 pmAll purpose flour is essential for the softness and for the texture..and is essential
omerguy
December 23, 2016 at 4:31 pmHello: I have made this recipe 3 times now. I am using King Arthur All Purpose Flour. I tried Gold Medal Flour as well. I am unable to get the rise in the loaf. I was able to find an 8 x 4 loaf pan and got a little more lift. I love the idea of Milk Bread. I do get a nice froth from my yeast/milk mixture. I have made many loaves of bread but not using butter or milk and they all come out nice. I do get a 1st dough rise doubling the size but after knocking it down and letting it rise a 2nd time in the pan it will not rise in the small pan more than 1". I love the taste of this bread but my slices are VERY tiny. What can I be doing wrong? Thank you for replying.
omerguy
February 26, 2017 at 5:51 pmI made this recipe several times and love it. My only problem I had was with the finished loaf being too small for sandwiches. I didn't get the rise I would have liked. sooooo I modified the recipe as follows using the same ingredients. The loaf comes out beautiful using the same size pan and Gold medal AP Flour.
1. Active dry yeast- 1-3/4 tsp
2. 1 cup Luke warm whole milk (100 – 110 deg)
3. 2-1/2 tbsp Sugar
4. 3 Cups (360 grams) All purpose flour
5. (1/4 cup 30 grams or more if required)
6. 3 tbsp Olive oil
7. 1 tsp salt
We all love this bread. It toast up beautiful, has a wonderful crumb and just right for sandwiches. Keeps for several days.
Thank you so much for the recipe as I had tried any different recipes that were tasteless. This Milk bread is the best recipe for homemade bread I have ever found in over a year of baking bread.
Bill C
khatijatul kubra
October 15, 2017 at 8:07 pmTemperature pls? On 180° is it?
Aysha
May 7, 2018 at 7:55 amThank you so much for this recipe. I tried it. Superb home made bread
Kurryleaves
May 12, 2018 at 8:52 pmThank You Aysha!Glad that you liked it
Regards
Vidya
Unknown
February 19, 2019 at 1:55 amActive dry yeast is same as instant yeast??