Sweet milk bread is delicious, rich buttery bread. You can have it with jam or toast to accompany your hot cuppa.
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.
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.
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!!
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 :
Collect all dry ingredients in a big vessel.
Slowly start pouring water and start collecting dry ingredients together in shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.
Now start adding remaining water 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.
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.
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.
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.
Seal the sides by pinching it.
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.
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.
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!!!
Break into a happy dance 💃💃💃