The milk bread is a very soft bread that you can make with ease. You can knead it by hand or with a stand mixer, the result will be perfect either way.
I make the dough every 3 days, and believe me, once you get the hang of it, you’ll make it effortlessly and prefer your homemade bread over store-bought.
I’m heading to the kitchen to make it, will you join me?
If you love baked goods, check out these other recipes right below, selected for you:
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see the ingredients we need to prepare the milk bread
- 3/4 cup milk
- 2/3 cup water
- 2 tbsp milk (for brushing the surface)
- 1.5 tsp fresh yeast
- 1 tsp sugar
- 1.5 tsp fine salt
- 2.5 cups Type 1 flour
- 1.5 cups re-milled durum wheat semolina
- 2 tbsp extra virgin olive oil
Tools
- 1 Bowl
- 1 Stand Mixer
- 1 Fork
- 1 Measuring Cup
- 1 Work Surface
- 1 Dough Scraper
- 1 Baking Tray
Steps
In a measuring cup or whatever you have available, place the lukewarm milk and water, in which you will dissolve the fresh yeast. Make sure they are not hot, as it would compromise the fermentation. Also add the sugar and continue stirring with a spoon.
Pour these liquids into the stand mixer’s bowl or into the bowl (if you decide to knead by hand), also add the oil and start incorporating the flours slowly, which were previously mixed together.
Before finishing the flour, also add the salt.
Knead well energetically until forming a dough.
Once the dough is ready, which should be soft, let it rise in a covered container, in a place away from drafts for at least 3 hours. The dough should be well risen before shaping.
After the rising when you see the dough is nice and puffy, take it and place it on the floured work surface. This way, if the dough is slightly sticky, with flour it won’t stick to the work surface.
Shape the bread, I made loaves of about 60 grams each. But you can shape them as you like.
I then scored the bread with a knife and let it rise for another hour.
After the second rest, gently brush the surface of the bread with milk. Don’t be afraid to moisten the top of each roll well.
Preheat the oven to static mode at 356°F and once at temperature, bake for about 25 minutes.
Check the inside of the bread with a toothpick before stopping the cooking. The toothpick should come out dry. At that point, turn off the oven and let it cool down.
If the bread is not golden on top but is still cooked, run it for just two or three minutes with the grill function.
Enjoy this soft wonder and bon appétit.
Storing Milk Bread
The milk bread can also be stored in the freezer. When you want to use it, just take it out of the freezer and let it thaw at room temperature for a few hours or through a quick warming in the oven for a few minutes.
It will regain softness inside and crunchiness on the surface
FAQ (Frequently Asked Questions)
Will you make my bread again?
I hope so, because as you have seen, it’s simple to make and so good to devour.
If you like, follow me on my INSTAGRAM page where you’ll also find video recipes.
