Milk Bread



1 cup warm whole milk (110-115°F)

2 tablespoons sugar

2 1/4 teaspoons active dry yeast (1 envelope)

3 1/2 cups all-purpose flour

2 teaspoons salt

2 tablespoons unsalted butter, at room temperature


In a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently until the yeast is dissolved and let the mixture sit for 5-10 minutes until it becomes frothy.

Add 2 cups of the flour and the salt to the yeast mixture, and stir until well combined.

Stir in the butter until it is well incorporated. Gradually add the remaining 1 1/2 cups flour, 1/2 cup at a time, until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until it is smooth and elastic.

Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.

Preheat the oven to 350°F. Grease a 9×5 inch loaf pan.

Punch down the dough to release any air pockets and knead it briefly on a lightly floured surface.

Shape the dough into a loaf and place it in the prepared pan. Cover the pan with plastic wrap or a damp towel and let the dough rise again for 30-40 minutes.

Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped.

Remove the bread from the oven and let it cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Serve the bread warm or at room temperature.