How To Make Sweet Milk Bread/ Eggless Milk Bread/

The soft, fluffy sweet milk bread will make the best sandwiches for any time. It is the best eggless bread recipe ever I made.

Bread baking is simple as baking Cakes or Cookies. Exact measurement, kneading, stretching, folding Technique of Dough, Proofing time, and mainly good yeast are essential to achieve a soft pillowy bread. If you have a stand mixer, the kneading process is so easy and, it saves time.

It is a basic bread recipe with a soft and fluffy texture. Milk is the main ingredient to bind the bread dough. Hence it is called Milk bread. It is an easy recipe to make at home with regular bread ingredients available in the pantry. To nail a perfect Bread, Patience is all needed to achieve any bread recipe without fear.

Ingredients need for this recipe

• all-purpose flour
• whole milk
• yeast (instant)
• butter
• sugar
• salt

Just six ingredients are all needed for this homemade sweet milk bread. Isn’t it simple? Once learned and practiced well with a good result of the Bread, I bet no one would go for a store-bought preservative Bread.

Variations

You can substitute whole wheat flour or a 50: 50 ratio of all-purpose flour and whole wheat flour. But, you will miss the white milky soft and fluffiness as like this bread recipe.

Can Sweet Milk Bread be made vegan?

Yes, you can!

Substitute whole milk with soy milk, coconut milk, almond milk, cashew milk, macadamia milk etc.

Any flavourless oil is the best substitute for butter.

Some bread recipes you may like to try

Sweet Buttermilk Bread /Eggless Bread

Sandwich Bread (APF/WWF) Eggless Bread

Whole Wheat Bread/ Eggless Bread

Homemade Scones Recipe

Eggless Dried Fruit Bread Recipe

Eggless Butterless Banana Bread

Let’s see step by step preparation of how to make sweet milk bread

In a stand mixer add all-purpose flour, salt and sugar as shown.

Gently mix the flour mixture on low speed for few seconds. Now add bloomed yeast mixture ( add 1 1/2 tsp yeast in 1/4 cup of lukewarm milk ) to the flour mixture and run the stand mixer for a minute.

Then add 1 cup whole milk to the flour mixture and run the stand mixer for five to six minutes. Now switch off the power. Scrape the dough from all the sides until all the dough mixture combines well.

Add a teaspoon of unsalted room temperature butter and start kneading on high speed for four to five minutes.

You can see the smooth, soft shiny dough is ready. The best and easy way to check the dough is ready is by Window Pane Test. If you can stretch the dough without it breaking, that means the gluten is well developed and your dough is ready to use.

Place the dough in a well greased bowl and grease the top, and cover with a kitchen towel or cling wrap.

Allow the dough to rise for 11/2 to 2 hours or until it double in size. Punch down the dough to deflate the air.

The dough is well risen. Sprinkle flour on a kitchen counter and transfer the dough. Roll the dough to a log shape and place in a greased loaf pan for second proofing .Cover, and allow to rise for 30 minutes or until it double in size.

When the dough is risen, milk wash on the top of the bread dough and sprinkle some white sesame seeds ( it is purely optional ).

Preheat oven to 180°celsius . Bake for 30 mins (I baked in Microwave Convection mode) and remove loaf tin from oven and brush top of the bread with melted butter.

Cooling and Slicing Suggestion

Allow to cool the pan only for 10 mins. Gently run a knife around the edges to loose the bread and turn out and cool completely on a wire rack.

Bake bread the previous day and cover the loaf with a neat kitchen towel overnight to get the soft crust. Slice the bread with a serrated knife to get a proper even slice.

Serving Suggestion

Serve milk bread with butter, Homemade Peanut Butter/Best Homemade Peanut Butter, Homemade Mango Jam, Homemade Strawberry Jam, Black Grape Jam Recipe and with poached egg. You can toast the bread with butter and have with cuppa coffee or tea.

How to store Milk Bread

Store the cooled bread in a bread box. It stays fresh for two days on the kitchen counter. If you make big batches of bread, wrap the bread with cling film and store it in the fridge. It stays fresh for more than a month. Thaw the bread to room temperature or in a microwave oven before serving.

I hope you like the recipe! If you like it, rate the recipe and write your feedback which means a lot to me. I always love to hear from you guys and respond as soon as possible. Happy Baking!

Notes

Firstly ,first proof is important to allow the yeast and gluten to develop and it helps in enhancing the flavour of the Bread.

And the second proof is also important to get a high risen airy and light Bread Loaf.

Do not over- proof the Bread dough as it result in an un pleasant yeast flavour.

Do not over – proof at second stage as it end up with a Bread loaf where the crust separates from the Loaf.

Always buy good branded fresh yeast.

Home made Bread will stay fresh for two to three days only.