Sweet milk bread

Sweet milk bread is delicious, rich buttery bread. You can have it with jam or toast to accompany your hot cuppa.

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A few months back I had baked sweet milk bread just to know the taste, as we had never bought that since no other family member likes sweet bread. I liked the taste of home baked sweet bread a lot and I posted a few pictures on my FB page.

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Surprisingly, I got a lot of requests for the recipe. But somehow I became busy with some commitments and completely forgot about it. Recently, one day in a supermarket while shopping for groceries my friend bought sweet milk bread and now I had the urge to bake it again.

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I will suggest that if you have never baked this bread till now, you should definitely try it once.

You are going to love it for sure!!

If you are not comfortable with extra sweet taste, just toast it and have it with salted butter to balance extra sweet taste. Your kids are definitely going to love this bread!!

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Ingredients :

Maida 3 cups
Milk powder 2 tbsp
Instant active yeast 1 tsp
Salt 1/2 tsp
Sugar 5-6 tbsp
Unsalted butter 4 tbsp
Milk 1 cup +3 tbsp (reduce or increase 1-2 tbsp if required)

Except milk, all ingredients should be on room temperature. Milk should be slightly warmer than lukewarm but not hot.

For complete guide on bread/bun baking you can also check the following link :

Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)

Process :

Collect all dry ingredients in a big vessel.

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Slowly start pouring milk and start collecting dry ingredients together in shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

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Now start adding remaining milk 1 tbsp at a time and knead the dough for 15 minutes by adding oil/butter simultaneously.

Initially, kneading will appear messy due to sugar but will soon smoothen.

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Place the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in  switched-off microwave. First proofing takes 1 to 1+1/2 hours depending on the temperature of your kitchen.

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In the meantime, grease bread tin with oil.

Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

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Knead the dough very softly and spread it in a rectangular shape according to the size of bread tin. Start rolling it tightly in the shape of a log.

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Seal the sides by pinching it.

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Keep this log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes.

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Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed log and bake it in a preheated oven for 40 to 50 minutes or till the top of the bread starts becoming brown.

 To check whether bread is done or not, tap the top of the bread; if it sounds hollow, it’s done! Be careful – don’t let the top of the bread become dark brown, so keep an eye.

Temperature of every oven varies – so you should be bit more careful and judge the baking time as per your experience.

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Take out the tin from the oven, keep it on a cooling rack and apply butter on the top to keep it soft.

After 5-7 minutes take out the bread from the tin and let it cool down completely on the cooling rack. Don’t leave the bread for longer period in the bread tin. The heat of hot bread will turn it soggy from the bottom.

Later cling wrap the loaf and keep it in the fridge for 4-5 hours. Don’t slice the bread without keeping it in the fridge, no matter how tempted you are. Keeping in fridge will settle down its crumbs.

 Later, slice the bread with serrated knife – you will get wonderful  slices!!!

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Break into a happy dance 💃💃💃

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Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

97 thoughts on “Sweet milk bread

  1. This looks so so good! I’m pretty sure I have already left a comment here but I can’t see it anymore…:( Maybe I’m in Spam…:(
    However, this bread looks really delicious! 🙂

    1. I am so sorry… a few comments are going into spam…thank you so much once again for taking out your precious here and appreciating, means a lot to me ❤️ 😘 🙂☺️

    1. Arv, Sandwich bread is most popular than any other bread in India.
      Multigrain bread is the best!!

      I too firmly believe that small, local shops should be given priority rather than these mega brands.

      1. I used to bake earlier Deeksha… we had a small cake machine, it’s old now…
        Will try on new on and tell you..

  2. This does sound really tasty. I make something similar, except mine has a lot of eggs and is heavier in texture. I might give this a try with nut milk and see if it still works well. 🙂

    1. Thank you very much Jyo😊☺️
      Being a vegetarian I don’t use eggs. So milk and curd are the substitutes for different bakes. I guess nut milk should be just fine!!

  3. Yum!! This sounds really good and looks even better. We’ve been kind of experimenting with baking bread here and this one is a must try. Thank you for sharing your incredible creations 🙂

  4. Hi, looks nice. Will definitely try at home. Can you tell me what is the size of cup used in measurements. I got cup size 250ml. Have you got video as I am first time bread baker.

    1. Indians always have sweet tooth. That’s why you can find the vast variety of sweets in all different states. And because of Britisher’s influence we started baking breads, so all varieties in breads also we did. In coastal areas some baking goodies got mixed with Indian flavor also and now they are very popular!!

  5. Deekasha, aap bread se koi easy dish bhi post karna, whenever you get time.
    Which requires little to no oil and can be health stuff.

    lol, am I sounding demanding here. 🙂

      1. Either of them will work. Come on Deeksha! You’re awesome.

        And I don’t want to sound like “merko ye chaheye” kind. Lol.

      2. 😂😂
        If you are ok with eggs, then can avoid oil/butter in bread recipe and add 1 big size egg. Instead of maida, use wheat flour and job done!!
        If not comfortable with egg, then also skip oil/butter and instead of water use milk to knead the dough.

      3. Woopp! That is some info. But a level of info. I think I can email you instead of make your comments look ugly. Haha.

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