Milk Bread. The Recipe and Method.
Milk Bread: A Simple, Versatile Enriched Dough
Hello everyone, Sergio Boulanger here! Today, I want to introduce a straightforward yet utterly delightful type of enriched bread: Milk Bread. It’s one of the fastest enriched breads to prepare and works beautifully for both sweet and savory fillings. Whether you’re making mini baguettes, buns, or even dinner rolls, this recipe will give you a soft, fluffy result every time.
Why Milk Bread?
Easy to Make: The dough comes together quickly, making it ideal for busy schedules or those new to enriched breads.
Versatile: Fill it with jam, chocolate, or even savory ingredients like cheese or ham—this bread can adapt to your cravings.
Great Texture: Thanks to the butter, milk, and eggs, you’ll get a tender, pillowy crumb.
Recipe
Flour: 245 g
Salt: 6 g
Sugar: 30 g
Fresh Yeast: 11 g
Cold Eggs: 38 g
Cold Milk: 110 g
Butter: 75 g
Note: Using cold ingredients helps manage the dough temperature so it doesn’t overheat during mixing.
Method
Initial Mixing
In a stand mixer fitted with a dough hook, combine flour, salt, sugar, eggs, milk, and butter—but do not add the yeast yet.
Mix on low speed for just a few minutes to incorporate the salt and other ingredients.
Add the Yeast & Knead
Next, add the fresh yeast to the mixture.
Knead until the dough reaches 28°C (82°F). This ensures you don’t overwork or overheat the dough.
First Rise (Overnight Fermentation)
Shape the dough into a ball and place it in a bowl.
Cover the surface of the dough with cling film, pressing it gently onto the dough to prevent drying.
Refrigerate overnight. By the next morning, the dough should have doubled in size.
*Note: You can reduce this first fermentation time to 30 minutes, but the best result is guaranteed with a long, overnight fermentation.
Dividing & Pre-Shaping
The next day, gently deflate the dough by pressing down with the palm of your hand.
Cut it into the desired portions—about 60 g each for small baguettes or buns.
Final Shaping & Proofing
Shape the dough pieces into the forms you’d like (boules, small baguettes, buns, etc.).
Place them on a tray or in baking tins. Cover and proof in a humid place at 25–28°C (77–82°F) for 1½–2 hours, or until significantly risen.
Egg Wash & Bake
Preheat your oven to the appropriate temperature:
150–155°C (300–311°F) for a fan oven
200°C (392°F) for a non-fan oven
Gently brush the tops with egg wash right before baking.
Bake for about 15 minutes or until golden and cooked through.
Serving Suggestions
Sweet Fillings: Spread with jam, Nutella, or pastry cream for a breakfast treat or a quick snack.
Savory Options: Pair with cheese, deli meats, or grilled vegetables for flavorful sandwiches.
On the Side: Use these small buns or rolls to accompany soups and salads, or serve them as dinner rolls for a formal meal.
Don’t be fooled by the simplicity of Milk Bread. Learning this recipe is an excellent way to master enriched dough fundamentals without too many steps or complications. Once you’ve nailed it, feel free to experiment with different shapes, flavors, and fillings. The sky’s the limit!
Happy Baking,
Sergio Boulanger