Sweet Milk Bread – Nothing whets the appetite like the aroma of a yeast bread baking in the oven. This white bread is soft, slightly chewy, milky and sweet.
Growing up, we lived a couple of blocks away from the bakery so we had access to fresh Bread almost every time, so when I lefthome a couple of years ago I began to crave for that sweet, soft and slightly chewy Bread that I grew up with.
I searched different grocery stores but I did not get exactly what I wanted. The only choice I had left was to start trying out recipes. I tried out a ton of Bread recipes both online and in books, and years after (yes you read right, years!) I was able to come up with this beautiful sweet milk bread recipe after a lot of trials, fails and now, success!
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You can make this Sweet white Bread with or without a mixer. However, in order to achieve a perfect result, you need to useBread Flourbecause it has a higher gluten content compared to the all-purpose Flour.Though I’ve used all-purpose flour a couple of times and it turned out good but I will favor the outcome of Bread flour over that all-purpose flour because the difference is clear.
The first thing to check is the capability of your machine. A large stand mixer will successfully handle about 7 to 8 cups of flour. However, if you have a smaller stand mixer, I will advise that you divide this recipe into two.
Another important fact is that there is a very high tendency for you to over-knead the dough while using a stand mixer. Therefore, I will advise you to start checking how the dough is doing after about five minutes from the time you started the kneading process.
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To use the stand mixer, simply add all the ingredients into the mixing bowl and start mixing together using the dough hook on low speed till a mass of dough is formed. Continue to process until the dough cleans up the sides of the dough.
If all your ingredients are correctly measured, you will have no need to add more liquid. However, if there’s a need to add more flour, feel free to do that (a little at a time) until you achieve a soft and elastic but not sticky dough.
This bread loaf can also be made with no stand mixer. You will need a clean table with a comfortable height and of course, some elbow strength! This hand kneading method should take about 10 minutes.
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Mix all the ingredients together in a large bowl, once everything is well combined, turn the dough to a lightly floured work surface and begin to knead until the dough is no longer sticky and it becomes soft, smooth and elastic.
Just like I stated for the machine method above, if you measure all your ingredients correctly, you will have no need to add more liquid. However, for the hand kneading method, you will need to add more flour – a little at a time as needed until you achieve a soft and elastic but not sticky dough.
Please note that you need to induce steam into the Oven by pouring water in a pan and placing it on the bottom rack of the oven. This will ensure that the bread bakes well and rises to its full potential before the crust is formed. It also helps to achieve that soft crust.
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This is not a quick bread method, but the wait time is well worth it, therefore, let the dough rest well. This rest period will allow the gluten to develop well. Don’t hasten or shorten the rest time and you will be rewarded with a perfectly soft and chewy sweet loaf of bread.
There are a whole lot of yeast types that you can use in bread making. However, I will be talking about the two main types that are common to the home baker.
The first is the active dry yeast and the second is the instant yeast (also known as the fast rice or rapid-rise yeast). Learn the difference and similarities of active dry yeast and instant yeast here.
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The active dry yeast may or may not be proofed. I know this may be a bit surprising because a lot of people think that there is a need to proof the active dry yeast. I have used the active dry yeast several times without proofing it and with great result.
On the other hand, Rapid Yeast does not require any proofing. You can add this directly to your dry ingredients. It will work just fine.
I will always encourage those who are new to baking to always proof their yeast with warm water between a temperature of 110°F and 115°F and a bit of Sugar just to make sure that the yeast is alive and well. A bad yeast will produce a bad bread.
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For this recipe, I proofed my yeast just to help new bakers get it right. If you are not new to baking, you may skip that step.
All types of Oven – Gas oven, Electric oven, Convection oven or conventional Ovenwill all give you a good bread. However, I will like to talk a bit about the effect of the electric oven on the bread.
The electric Ovens have coils that are exposed, and this produces direct heat on the pan from the bottom. Therefore, there is a high tendency for your Bread to burn when using this type of Oven. To prevent this from happening, simply place a foil paper over the oven rack before placing your bread pan on it. The foil paper will prevent the directeffect of the exposed coils on the bread
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For all oven types, you may want to rotate the bread halfway during the baking process in order to achieve the even brownness.
There are a couple of Bread recipes that I usually make in my house (Yep, we love Bread). Feel free to check here to see if you
Sometimes, we forget about the Tea, Sauce, Butter or Eggs and we end up eating the bread as is within a couple of hours. I hope you enjoy it as much as we do!
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Sweet Milk Bread – Nothing whets the appetite like the aroma of a yeast bread baking in the oven. This white Bread is soft, slightly chewy, milky and sweet.
1-I added Vitamin C Powder. This can also be replaced with Vinegar. This acts as a preservative and it also creates an acidic environment which helps the Yeast to work better.
Calories: 1026 kcal | Carbohydrates: 196 g | Protein: 24 g | Fat: 14 g | Saturated Fat: 7 g | Cholesterol: 110 mg | Sodium: 722 mg | Potassium: 330 mg | Fiber: 5 g | Sugar: 53 g | Vitamin A: 480 IU | Calcium: 112 mg | Iron: 9.1 mg
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Thank you so much for your delicious recipes!! I have made lots of your recipes and they always come our great 👍. I enjoy cooking and my family love all your recipes I have made. This bread is awesome the smell the taste. 😋Welcome to my blog. I document my adventures in photography, food, and the occasional random thought. Hope you have a nice stay!
If you have already made this brioche then you know how amazing it is but I have even better news. I retested the recipe and have made few adjustments to even make it better. There’s more kneading time, less yeast (so more time proofing) and an incredibly fluffy texture that it didn’t have before. There’s also more margarine and a just overall better eating experience. If you want to replace margarine with butter, here is my all time favorite brioche recipe that uses good quality unsalted butter.
Place the eggs, salt, sugar, nutmeg, milk, water, yeast in the mixing bowl of an electric mixer at medium speed. Using the knead/hook attachment, mix until all the ingredients are combined. Add all the flour and knead until there are no dry bits, about 7 mins. Add the margarine a little at a time making sure that it’s fully incorporated before adding more. Knead the dough for 25 to 30 mins or until completely smooth and shiny and lifts from the sides of the mixing bowl and also begins to lift from the bottom of the bowl. Cover dough with a kitchen towel and allow to proof on the kitchen counter for an hour then place in the fridge overnight. Poke a hole in the cling film so trapped gas can escape. The dough is a very soft dough so refrigerating overnight makes it easier to work with.
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To shape the dough, divide the dough into 2 or 3 equal pieces depending on the size of your pan. Shape into desired shapes and place in the lightly greased pans. Cover dough with kitchen towel and allow to proof until almost doubled in size, about 2 to 3 hrs. Brush dough with egg wash before baking.
Preheat oven to 190C when dough is almost done proofing. Brush the dough
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