Instructions
1. Mix the Dough
In a large mixing bowl, combine the flour, sugar, and yeast (add salt away from yeast at first).
In a separate bowl, whisk together warm milk, cream, and egg.
Add wet mixture to dry and mix until a shaggy dough forms.
Knead for 10–15 minutes by hand or 8 minutes with a stand mixer until smooth.
2. Add the Butter
Gradually knead in the softened butter.
Continue kneading until the dough becomes silky and elastic. It should pass the windowpane test.
3. First Proof
Place the dough in a greased bowl.
Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Shape the Dough
Gently deflate and divide the dough into 3 or 4 portions.
Flatten each into a rectangle, roll up like a jelly roll, and place seam side down into a greased loaf pan.
Cover and let rise again for 30–45 minutes.
5. Bake
Preheat oven to 350°F (175°C).
Brush the top with egg wash for a shiny, golden crust.
Bake for 25–30 minutes until golden and sounds hollow when tapped.
6. Cool
Let the loaf cool in the pan for 10 minutes.
Then transfer to a wire rack to cool completely before slicing.
Benefits of Homemade Milk Bread
Healthier: No preservatives or additives
Budget-Friendly: Cheaper than store-bought artisan loaves
Emotionally Comforting: Soft texture and sweet aroma trigger feel-good memories
Nutrient-Rich: Thanks to milk, butter, and egg
Incredibly Versatile: From sandwiches to desserts
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