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Milk Bread recipe


this is how you can make lite and airy milk bread.   

you will need the following ingredients:

for the roux:

bread flour 120g (¾ cup)

bread flour 30g (¼ cup) 

for the dough:

bread flour 300g (2cups)

sugar 40g ( 3 tbsp)

salt ¾ tsp

milk 140g (¾ cup)

butter 50g (3tbsp)      


  1. In a pan, combine 120g of water, and 30g of bread flour. mix well. Cook over medium-low heat, whisking constantly until the mixture thickens and forms a smooth paste. This should take about 2 minutes. Remove from heat cover it and let cool to room temperature.
  2. combine 300g of bread flour, 40g of sugar, ¾ a tsp of salt, and 5g of instant yeast. Mix well.
  3. add 140g of milk and the flour paste.
  4. Knead the dough for 5 mins.
  5. Add the butter and continue to knead until the dough becomes smooth and elastic.  This should take about 15 minutes by hand or 10 minutes with a stand mixer fitted with a dough hook.
  6. the best way to tell if your bread dough is properly kneaded is To tear off a chunk of dough and stretch it between your fingers. If the dough tears, you haven’t developed enough gluten and it needs more kneading. If it stretches without breaking you’re done and you can let the dough rest.
  7. Place the dough in a greased bowl, cover it with a damp paper towel and let rise in a warm place for 1 hour or until doubled in size. I put it in the oven at 35°c
  8. Divide the dough into 3 equal portions and shape it into balls. it will be easy to roll if you rest it for 5 minutes
  9. roll and fold the dough. like so
  10. Place the dough balls in a greased loaf pan and let rise for another 45 minutes in a warm place.
  11. Preheat the oven to 170°C. Bake the bread for about 40 mins. after 20 mins cover it with aluminium foil so that the top doesn’t burn.
  12. Remove from the oven and rub butter on top. let cool before slicing. I find it tastes better the next day.


  1. Love your recipe but I think you made an error on the posted recipe. I watched the video and I think you said 120g water and 30g of flour? The recipe here says 120g of flour and 30g of flour for the roux. No mention of water. I thought you might want to correct it❤️


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