Here’s a soft, easy, and spongy Milk Bread recipe—perfect for sandwiches, toast, or dinner rolls. This bread stays fluffy for days and is beginner-friendly 🍞🥛
🍞 Easy & Spongy Milk Bread
⏱ Time
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Prep: 15 minutes
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Rising: 1½–2 hours
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Baking: 25–30 minutes
🍞 Yield
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1 loaf (8–10 slices)
🧾 Ingredients
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3 cups all-purpose flour
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1 cup warm milk (lukewarm, not hot)
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2 tbsp sugar
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2 tbsp butter or oil
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1½ tsp instant yeast
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1 tsp salt
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1 egg (optional, for extra softness)
👨🍳 Directions (Step-by-Step)
Step 1: Activate Yeast
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In a bowl, add warm milk and sugar.
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Sprinkle yeast on top.
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Mix lightly and let rest 5–10 minutes until frothy.
👉 If it doesn’t foam, the yeast may be inactive.
Step 2: Make the Dough
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Add butter (or oil), egg (if using), and salt.
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Mix well.
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Gradually add flour and mix to form a soft dough.
Step 3: Knead
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Transfer dough to a floured surface.
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Knead for 8–10 minutes until smooth and elastic.
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Dough should be soft, not sticky.
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Step 4: First Rise
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Place dough in a greased bowl.
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Cover and let rise in a warm place for 1–1½ hours until doubled in size.
Step 5: Shape the Bread
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Punch down the dough gently.
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Shape into a loaf.
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Place into a greased loaf pan.
Step 6: Second Rise
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Cover and let rise again for 30–40 minutes.
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Dough should rise just above the pan edge.
Step 7: Bake
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Preheat oven to 180°C (350°F).
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Bake for 25–30 minutes until golden brown.
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Tap the loaf—if it sounds hollow, it’s done.
Step 8: Finish
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Remove bread from oven.
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Brush top with butter for extra softness.
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Cool completely before slicing.
⭐ Tips for Extra Spongy Bread
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Milk must be lukewarm, not hot
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Knead well for proper gluten development
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Don’t overbake—dry bread won’t be soft
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Cover with cloth while cooling
🔁 Variations
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No Egg: Skip egg, add 1 tbsp extra butter
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Whole Wheat: Replace 1 cup flour with wheat flour
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Dinner Rolls: Shape into balls and bake 18–20 minutes
🥗 Approx Nutrition (Per Slice)
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Calories: 150
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Carbs: 26 g
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Protein: 4 g
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Fat: 4 g