Soft Milk Bread

3. First Rise

Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

4. Shape the Loaf

Punch down the dough, then shape it into a log or divide it into three sections and roll into balls for a traditional pull-apart style. Place the dough into a greased loaf pan.

5. Second Rise

Cover and let rise again for 30–45 minutes, until the dough has puffed up and is nearly at the top of the pan.

6. Bake

Preheat the oven to 350°F (175°C). Brush the top with milk or a beaten egg for that classic glossy finish. Bake for 25–30 minutes, or until golden brown on top and the loaf sounds hollow when tapped.

7. Cool & Serve

Let the bread cool slightly before slicing. Enjoy warm, toasted, or however your heart desires!

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Serving Ideas

• Toasted with butter and jam – a breakfast classic
• Turn into French toast for a next-level brunch
• Make soft sandwiches or Japanese-style fruit sando
• Use in bread pudding for an extra tender dessert
• Eat warm with a pat of salted butter – you’ll thank yourself

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Tips & Variations

• Use a tangzhong (water roux) for even softer texture – cook 3 tbsp flour with 1/2 cup water until thick, then add to the dough.
• Swap milk for evaporated milk for a richer flavor.
• Add a touch of honey for a floral sweetness.
• Make rolls instead of a loaf for soft dinner rolls or sliders.

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Final Thoughts

Soft Milk Bread is the kind of recipe that turns simple ingredients into something magical. Its tender crumb, slightly sweet flavor, and irresistible texture make it a favorite for everyday use or special treats. Once you try baking it at home, you’ll understand why it’s beloved around the world—and you may never go back to store-bought again.

So grab some flour and warm up the oven—your perfect, pillowy loaf awaits.

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