Milk Bread
A soft, airy milk bread enriched with butter, eggs, herbs, and crispy shallots. The fragrant herbs and crunchy shallots give the loaf a savory twist, making it perfect for breakfast or a snack.
Recipe by the_geordie_chef· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
50 min estimated total time for 8 servings.
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Ingredients
- 2 1/5 lb strong white bread flour
- 3 1/2 oz caster sugar
- 0.85 oz salt
- 1 1/10 pt whole milk
- 0.71 oz fresh yeast
- 2 egg
- 4 1/10 oz unsalted butter
- 1/2 cup herbs
- 1/2 cup crispy shallots
Instructions
- 11. In a small bowl, combine the fresh yeast with 100 ml of the whole milk (warmed to about 95°F/95°F) and a pinch of sugar; stir and let it sit for 5‑10 minutes until frothy.
- 22. In the bowl of a stand mixer fitted with the dough hook, whisk together the strong white bread flour, caster sugar, and salt.
- 33. In a separate container, beat the two large eggs and add the remaining 400 ml of whole milk, then pour the yeast mixture into this liquid blend.
- 44. With the mixer on low speed, gradually add the wet mixture to the dry ingredients, mixing until a shaggy dough forms.
- 55. Increase the speed to medium and knead the dough for about 8‑10 minutes, or until it becomes smooth, elastic, and pulls away from the sides of the bowl.
- 66. Add the softened unsalted butter, a few pieces at a time, and continue kneading until fully incorporated and the dough is glossy.
- 77. Fold in the chopped herbs and crispy shallots, mixing just until evenly distributed without over‑working the dough.
- 88. Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it proof in a warm place (around 86°F/86°F) for 60‑75 minutes, or until doubled in size.
- 99. Gently deflate the risen dough and shape it into a loaf or divide into two equal pieces for two smaller loaves; place the shaped dough into a greased 9×5‑inch loaf pan or onto a parchment‑lined baking sheet.
- 1010. Cover the shaped loaf loosely with a clean kitchen towel and let it proof again for 30‑40 minutes, until it rises close to the top of the pan.
- 1111. Preheat the oven to 374°F (375°F) while the dough is undergoing its second proof.
- 1212. Optional: brush the top of the loaf with a little melted butter for a richer crust.
- 1313. Bake the milk bread for 25‑30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- 1414. Remove the bread from the oven and immediately transfer it to a wire rack; let it cool for at least 15 minutes before slicing to finish the internal steam setting.
- 1515. Slice and serve the milk bread warm, optionally spreading with butter or using it for sandwiches.
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Frequently asked questions
- How long does it take to make Milk Bread?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Milk Bread recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Milk Bread recipe come from?
- It was shared by the_geordie_chef on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.