Bread Machine Milk Bread

Milk bread is a delicious and soft bread. It is easy to make and can be used for your morning toast, making sandwiches, and grilled cheese for school lunches. It is a great alternative to other sandwich bread like the basic white bread which uses water and oil instead of milk and butter.

This is an easy milk bread recipe made in the bread machine using all-purpose flour. It is a dump and go recipe as the bread machine does all the tasks of mixing, kneading, rising, and also baking the bread.

If you prefer regular slices and your bread maker makes a tall bread then you can make the dough in the bread machine and bake the milk bread in the oven.

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• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
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Ingredients

This milk bread is a basic milk bread and not the Japanese hokkaido milk bread that needs tangzhong. It requires only a few basic ingredients, easily available in the pantry. Bread flour or all-purpose flour, sugar, salt, yeast, and oil are what you will need along with milk.

Instead of bread flour you can use all-purpose flour which I have used for making this bread. Instant yeast or bread machine yeast will work well for this recipe.

I have used whole milk, you can use low-fat milk as well but you may need a little lesser quantity. You can also replace it with plant based milk.

Melted unsalted butter is needed but you can use the salted one and skip the salt in the recipe.

Instructions

Once you have all the ingredients, it is very easy to make this milk bread recipe in the bread machine. It is best to weigh the flour using a digital food scale for consistent results. Measuring flour using a measuring cup is inconsistent and can add more flour than needed resulting in very dense bread.

Depending on your bread machine, put the wet and dry ingredients in the bread pan based on the manufacturer's instructions. I have added milk, melted butter, sugar, salt, all-purpose flour, and instant yeast.

Now select the basic white bread cycle and the medium crust setting. Select the loaf size to 1.5 lb and start the cycle. The bread machine will do the rest of the job of mixing, kneading, rising, and finally baking.

I usually remove the paddle after the final kneading is done and then allow the final rise followed by the baking phase. This makes only a tiny hole at the bottom of the bread instead of a bigger hole created by the paddle.

Once the bread is baked, remove the pan from the bread machine and remove the bread. Leaving the bread in the pan after it is done can make the bread soggy. Once out, allow the bread to cool down completely before slicing it with an electric knife or a serrated bread knife.

You can also bake this bread in the oven if you want regular size slices to fit in the toaster. Once the bread dough is done with the final kneading, take it out from the pan on a lightly floured surface and shape it into a log of 8 inch to fit in the bread pan. Allow it to go through the final rise and then bake the milk bread in the oven at 350°F.

Substitutions

This bread machine milk bread is very easy to make and uses only 6 ingredients. There are a few substitutions that can work well in case you do not have all the ingredients.

• All-purpose flour - instead of bread flour, you can use all-purpose flour.
• Yeast - Instant yeast or bread machine yeast works fine in the bread machine. You can read more on which yeast to use in a bread machine.
• Butter - Salted butter can be used instead of unsalted butter and you can skip the salt in the recipe.

Equipment

I have made this milk bread in the 2 lb. Hamilton Beach Artisan bread maker using the basic white bread cycle. This recipe should work well in any bread machine which can make a 1.5 lb loaf.

Once you remove the bread from the bread machine pan, allow it to cool down completely on a cooling rack, and then slice it with an electric knife or a serrated bread knife.

Storage

Milk bread can be stored at room temperature for 4-5 days. It is best to keep it in a bread box or in an air-tight container. It is best not to store the bread in the refrigerator as it loses its moisture and becomes dry.

If you want to store the bread for a longer time, then slice the bread and then store it in the freezer. When you need them, just take out the required number of slices and toast them in a toaster.

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