Milk Bread Recipe

Let me introduce you to this milk bread recipe using an overnight fermented method. I love these beautiful fluffy loaves! The cold storage and low-temperature fermentation method gives the dough texture finer and the water content higher. The glove film can be kneaded out in a short time and it’s really cotton candy-like. 😍

250g bread flour

3 tbsp sugar

1 tsp yeast

⅛ salt

35g soften unsalted butter

1 cup warm milk

 

1. Mix all ingredients except butter in a bread machine and select dough setting

2. When it combine until a dough, add butter and continue to mix until fully combined

3. Cover up and let it sit in the fridge overnight to proof.

4. The next day, take the dough out and let it sit on the countertop for 1 hour with hot towel wrapping.

5. Then knead and toss sticky dough until the window panel.

6. Preheat the oven to 180C.

7. Shape it and let it proof for 30 mins or until double size, egg wash and bake for 25 mins.

8. Let it cool down on a wire rack.

Milk Bread Recipe