Milk Bread- Pan-1

This is the loaf to keep on rotation if you’ve got a bread machine collecting dust. A simple milk bread recipe with just six ingredients turns out a soft, slightly sweet sandwich loaf that’s worlds better than anything in a plastic bag at the grocery store.

The milk is what makes this loaf special. Replacing water with whole milk gives the bread a tighter, finer crumb and a buttery softness that water-based loaves can’t match. The natural sugars in milk also help the crust brown to a beautiful golden tan.

A single tablespoon of butter is enough to enrich the dough without weighing it down. Two tablespoons of sugar feed the yeast and add the gentlest sweetness, which makes this bread perfect for both savory sandwiches and morning toast with jam.

Layer the ingredients in the order your machine specifies. Most call for liquids first, then dry, then yeast separated in its own holder so it doesn’t activate too early.

Pro Tips

• Use bread flour, not all-purpose. The higher protein content develops more gluten for a stronger, taller rise.
• Bring the milk to room temperature before adding. Cold milk slows the yeast.
• The rapid mode shaves about an hour off, but the standard cycle gives a more developed flavor.
• Cool the loaf on a wire rack at least 20 minutes before slicing. Hot bread tears under the knife.

Variations

• Swap 2 tablespoons of butter for the same amount of olive oil for a slightly chewier, Mediterranean-leaning loaf.
• Add 2 tablespoons of dry milk powder along with the flour for an even softer, more pillowy crumb.
• Brush the cooled top with melted butter and sprinkle with sea salt for a simple finishing touch.