Milk Bread
This is white bread with a promotion. Swap water for milk and the loaf changes in ways you can taste on the first bite. The crumb turns softer. The crust browns deeper. The shelf life stretches by a full day. Milk adds fat, sugar, and protein that water simply does not carry, and those three things do real work in the oven.
The fat in milk coats the gluten strands and keeps them flexible. That is why milk bread tears instead of crumbles. The lactose browns at a lower temperature than table sugar, so the crust reaches that deep caramel color before the inside dries out. The protein in milk strengthens the structure just enough to support a taller loaf without the need for eggs.
This is the bread you want on the table when company comes. It makes better toast, better sandwiches, and better French toast than its water-based cousin. Once you see the difference milk makes, you will understand why every enriched dough in this collection starts from this principle.
| Ingredient | Grams | Baker's % | |
|---|---|---|---|
| Milk (100°F or less) | 699 | 73.50% | |
| Instant Yeast | 22 | 2.40% | |
| Salt | 19 | 2.00% | |
| Sugar | 62 | 6.50% | |
| Butter (melted, slightly cooled) | 62 | 6.50% | |
| Flour | 951 | 100.00% | |
| Total | 1,814 | 190.80% |
Work backward from the time you want to serve. Set your oven to 350°F with the rack in the center position or on your baking stone on the bottom of the oven if you have one. We recommend baking based on sight and measurement together. Your oven may run hot or cold, or you have a different pan than the one used.
Drop a parchment sheet into your large loaf pan before you mix anything. You can fold over a full sheet or cut to fit. A half sheet fits the pan without cutting but may not be enough room to fold over the sides. No oiling needed unless you want a buttered crust or plan to add toppings — oil the parchment paper and sprinkle in the toppings. If you are worried about spilling over the side of the closed pan, place the loaf on a sheet pan.
Add the yeast, salt, sugar, and melted butter to the milk in your mixing bowl or a 6-quart lidded container.
Add the flour all at once. Mix on low until combined, then increase to medium and mix for 8 to 10 minutes until the dough is smooth and pulls away from the bowl. The dough will feel tacky but should not stick to your hands.
Add the flour and mix with a dough whisk or wooden spoon until no dry patches remain. The dough will look rough. Cover and let it rest at room temperature for 2 hours, then refrigerate. The dough can rest in the fridge for up to 7 days. Time does what the mixer does.
Dust the surface of the refrigerated dough with flour. Divide the dough into 4 equal pieces. Dust with more flour and shape each into a ball by stretching the surface around to the bottom. Drop the dough balls into the prepared pan in a row.
Cover loosely with plastic wrap and allow to rest at room temperature for 2 hours. Look for the dough to rise to just below the rim of the pan before putting the lid on.
Brush the top with egg-yolk wash, or skip the wash and cover with the lid. Bake at 350°F for 65 to 80 minutes until caramel brown. The center should read 190°F to 200°F. Remove from the pan and bake an additional 10 minutes on a sheet pan to set the sides.
Allow to cool completely before you slice. The crumb needs 2 hours minimum to set. Cut too early and the interior will be gummy.
Slide the cooled loaf into a large plastic bag and seal it. It keeps at room temperature for 3 to 5 days. The milk fat gives this bread a longer soft window than plain white bread. For longer storage, slice and freeze in a sealed bag for up to a month.