Milk Bread
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- Total Time
- 2hrs 30mins
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- Serves
- 8
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- Calories
- 541
Similar to brioche but with added milk and less butter, and with the addition of honey to give a little extra depth of flavor. This milk bread recipe is both forgiving and versatile! It can be made into loaves for slicing, baked in a pan as pull-apart rolls, baked in muffin cups, or formed into buns for sandwiches. It's super soft and fluffy, and rises beautifully. If it lasts longer than a day, wrap it in plastic and re-heat or toast when serving. Makes 2 loaves, or about 12 muffin-sized rolls.
recipe updated Feb 17, 2022
Ingredients
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- Heavy cream
- 240 ml
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- Honey
- 110 g
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- Bread flour
- 650 g
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- Water
- 240 ml
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- Active dried yeast
- 2 tablespoons
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- Powdered milk
- 3 tablespoons
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- Kosher salt
- 2 tablespoons
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- Egg
- 3
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- Unsalted butter
- 4 tablespoons
Tools
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Stand mixer
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Oven
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Stove
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Stand mixer bowl
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Small bowl
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Large mixing bowl
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Saucepan
Step preview
- Add heavy cream and honey to a clean small bowl then set aside
- Add bread flour and water to a clean saucepan and mix
- Heat until thickened while whisking - approx 5 min, low heat
- Transfer cream to mixture and mix
- Add bread flour, active dried yeast, powdered milk and kosher salt to a clean stand mixer bowl and mix
- Add egg to the dough
- Transfer mixture to dough
- Knead until smooth - approx 5 min, medium speed
- Add unsalted butter to a clean small bowl then set aside
- Transfer butter to dough bit by bit while mixing
- Grease a clean large mixing bowl
- Transfer dough to large mixing bowl and cover
- Let rise until doubled - 1 hr
- Turn out on lightly-floured surface
- Shape and cover
- Let rise - 45 min
- Pre-heat oven - 190°C
- Bake until golden brown - 15 min, 190°C