Bread/IndianBread/ Breakfast/ Cake and Cupcakes/ Christmas Recipes/ Easter Recipes/ Kids Special

WHITE BREAD / SWEET MILK BREAD

sweet milk bread

bread slice with butter

white bread slice

Makes- 1 Loaf
Ingredients

  1. Active dry yeast- 1 and 1/4 tsp
  2. Luke warm milk- 3/4 cup
  3. Sugar- 2  tbsp ( see notes)
  4. All purpose flour- 2 and 1/4 Cups (1/4 cup or more if required)( see notes)
  5. Melted butter/Olive oil- 2 tbsp+ more for brushing (  i used olive oil)
  6. Salt-to taste

Method

  • Brush a loaf pan ( i used 8″x 4″ loaf pan) with butter or line it with parchment paper.Preheat oven to 180 Deg C.
  • In a bowl,combine together yeast,milk and sugar.Keep this aside for 10 to 15 minutes or until the mixture is frothy.
  • In a large mixing bowl,whisk together all purpose flour and salt.Next add melted butter /oil and mix well using your fingers.
  • Slowly add the milk mixture into the flour mixture and mix well until combined.(The dough will be a bit sticky.You can add few tablespoons of flour if you are finding it difficult to handle.)Transfer the dough to a floured surface and knead well for 10 to 12 minutes.The dough should be soft and elastic.Transfer the dough to a greased bowl
  • Cover it with a clean kitchen towel ,and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.Punch down the risen dough using your fist.
  • Form into a loaf shape and place in the prepared pan,seam-side down.Cover and let rise in a warm place until almost doubled in volume ,about 45 minutes.
  • Bake for about 30 to 35 minutes.(if the top browns too quickly,loosely cover it with foil.)
  • Lightly brush the top and the sides with melted butter/oil.Allow it to cool a bit before slicing.

Notes:

  • Start with 2 cups flour and slowly add more as required.(If you add too much flour the dough will be dry and the bread will turn out to be hard and dry.)The dough should be a bit sticky and as you knead the dough, it will be easy to handle and less sticky .
  • 1 used 1/2 cup whole wheat flour and 1 and 3/4 cup all purpose flour.
  • I used about 2 and 1/4 tbsp of sugar and it was moderately sweet.Adjust the sweetness according to your taste.
sweet white bread slice

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43 Comments

  • Reply
    Vrinda
    July 29, 2013 at 9:02 pm

    Wow!! Looks Awesome and perfect !!

  • Reply
    Amina Creations
    July 30, 2013 at 6:45 am

    fantastic looking bread… bookmarked..

  • Reply
    Sayantani Mahapatra Mudi
    July 30, 2013 at 6:55 am

    beautiful bread with such soft texture.

  • Reply
    great-secret-of-life
    July 30, 2013 at 6:58 am

    so soft and tasty looking bread

  • Reply
    Corporate to Kitchen
    July 30, 2013 at 11:24 am

    Lovely looking bread. First time here & you have a nice blog.
    http://www.korporate2kitchen.com

  • Reply
    Unknown
    July 30, 2013 at 1:06 pm

    Perfectly made bread.. thanks for the wonderful recipe πŸ™‚

  • Reply
    Shella
    July 30, 2013 at 9:16 pm

    Once again. You make it look easy. I love sweet breads. Reminds me of the sweet bread we have with stew in Kerala. Lovely clicks as always!

  • Reply
    Anonymous
    July 31, 2013 at 11:28 pm

    Your bread has the most beautiful crumb!

  • Reply
    Deep Illusion
    November 11, 2013 at 8:49 am

    Just made this and it looks perfect – and pretty close to yours from the outside. Waiting for it to cool and see how it tastes πŸ™‚

    • Reply
      Kurryleaves
      November 13, 2013 at 9:51 am

      Thanks a lot for trying it out…hope you liked it …
      n..thank you for the feedback.
      Happy cooking
      Vidya

  • Reply
    Deep Illusion
    November 14, 2013 at 4:38 am

    It was delicious too. This is my bread now..will make it frequently. Thanks for posting.

    • Reply
      Kurryleaves
      November 15, 2013 at 7:26 am

      So happy to know that you liked it…Thanks a lot for the feedback.
      Regards
      Vidya

  • Reply
    Unknown
    November 17, 2013 at 5:13 am

    it was really tasty..thank u..

    • Reply
      Kurryleaves
      December 1, 2013 at 3:08 pm

      Thank you for the feedback….

      Regards
      Vidya

  • Reply
    Unknown
    January 10, 2014 at 4:41 pm

    Can I make this with a bread maker?

    • Reply
      Kurryleaves
      January 10, 2014 at 6:27 pm

      I m not sure if you can use this recipe with a bread machine..as i havent tried it..you can experiment and see how it goes…Happy cooking
      Regards
      Vidya

  • Reply
    Unknown
    January 10, 2014 at 10:32 pm

    Yes I tried it,and though it dint turn out as brown as yours,it tasted really nice!i added more sugar! My bread recipe hence forth!thank you!

    • Reply
      Kurryleaves
      April 30, 2014 at 7:47 pm

      Thank you for letting me know ..okie!!..happy to know that it works with a bread maker too…
      Thank You
      Vidya

  • Reply
    NA03
    January 27, 2014 at 3:20 pm

    Hi! I tried this bread today and it turned out amazing! πŸ˜€ I used 1/2 tsp salt in 2 1/4 cups flour and 2 1 /4 tbsp sugar. I also had to add a bit more milk as my dough was dry; so I used a total of 1 1/8 cups of milk. Thank you for such an amazing recipe!

    • Reply
      Kurryleaves
      April 30, 2014 at 7:44 pm

      Happy that it worked well for you!!!Thanks a lot for the feedback!!The difference in the quantity of milk may be due to the difference in flour…its like different flour types require different amounts of liquid…
      Regards
      Vidya

  • Reply
    ZEE
    April 19, 2014 at 8:13 pm

    Hey I tried ur recipe. But I had some problems.the reason must b something related to my handling the dough etc. The problem was that my bread 's crust cracked at some places and the bread had some dense grayish spots in the middle of the loaf. Please gillie me and tell me what could b the reasons and how can I overcome them. Thanks in advance.

    • Reply
      Kurryleaves
      April 30, 2014 at 7:37 pm

      Thank you for the feedback..regarding your question,cracked crust can be formed if the dough is too stiff or if it is not mixed well….
      also..the dense spots can be formed if the dough is not mixed evenly,or can happen ,even when the bowl is greased too heavily… also make sure you cover the dough during rising period…..
      The most important part is- "KNEAD WELL for 10 to 12 minutes"…do let me know when you try it next time.
      Happy baking…Regards Vidya

    • Reply
      ZEE
      May 4, 2014 at 5:16 pm

      Hi vidya. .I tried again today following your instructions carefully and the bread came out perfect. Only Its crust was not as brown as yours. But otherwise it was perfect..Thank you so much once again.

    • Reply
      Kurryleaves
      May 6, 2014 at 12:09 pm

      soo Happy that it worked well for you this time…i guess the problem with the crust may be due to the difference in the oven/oven temperature…as each oven is different ,try baking for few more minutes…..and also try brushing the top with butter or a beaten egg before baking….
      Regards
      Vidya

  • Reply
    VIDYA JOSHI
    February 21, 2015 at 4:08 pm

    hi I baked this bread today!! came out well . for pictures see the facebook page.
    https://www.facebook.com/pages/My-art-and-recipes/337420186435775?ref=hl

    • Reply
      Kurryleaves
      February 23, 2015 at 7:09 pm

      Thank You Vidya !!!will check the picture..Regards Vidya

  • Reply
    Unknown
    February 23, 2015 at 10:00 am

    I wrote a long ode to this bread, but the post vanished when I clicked on "Preview". Oh well, let's just stick to reviewing it.

    I'm still eating this bread as I type, but I had to just jump in and tell you that this was Absolutely the best loaf of bread I have every baked. It rivals loaves bought from the expensive but reliable bakeries around the city; and it astonishes me that the recipe list is as short as it is.

    This very versatile bread has been turned into a pav-substitute and fried in butter; it has been made the sturdy vessel of a meaty salami-cheese-butter sandwich; it has even been had plain without butter or any other accompaniments. It's just so incredibly flavourful, incredibly rich, beautifully light and airy. And oh, the aroma wafting through the house! Whoever is reading this, just stop right there, and go to your kitchen and make yourself some bread. All in the pursuit of happiness, I say!

    THANK you, for sharing this recipe with the world!

    – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
    A couple of notes for anyone reading this review (hoping this might help):
    1. I used 1/2tsp salt, 2Tbsp sugar, vegetable oil rather than butter or olive, 2 tspn yeast, milk as mentioned, and 2 cups+ 1Tbsp of flour. Don't worry if it seems to be sticky, it will come together. The less flour you use, the lighter the texture.
    2. I brushed the top with milk, because I ran out of eggs. Came out beautifully brown, and moist.
    3. I also kept a bowl of hot water in the oven, to generate the steam. I think that helps in promoting the moistness of the bread.
    4. It's been 15hrs since I made the bread, and it's still very fresh. I wrapped it tightly in plastic wrap (cling film) before I went to bed, and as soon as it cooled; I would definitely recommend this if you're planning on baking this the night before. Remember to let the bread cool completely before wrapping it up!

    • Reply
      Kurryleaves
      February 23, 2015 at 7:14 pm

      so happy that it worked well for you!
      Thanks Deyasini for taking the time to write a detailed feedback along with your valuable notes..i am sure this will help the readers..Thank You dear!!
      Regards
      Vidya

  • Reply
    stc
    July 21, 2015 at 4:20 pm

    My first attempt in baking a bread…followed your recipe religiously…came out damn soft like a new born baby…i used wheat and Maida…
    Just a small discomfort…i wasn't able to cut thin slices as shown…as it was soft and not very firm inside….what could be my mistake
    Kindly help me rectify…i added an extra tbsp of oil by mistake Could that be the reason?
    Thanks

    • Reply
      Kurryleaves
      August 10, 2015 at 2:00 pm

      Hi …Thank for the feedback…i guess you should bake the bread for few more minutes.that should solve the problem…also, allow the bread to cool a bit before slicing.
      Happy Cooking
      Vidya

  • Reply
    son2207
    September 24, 2015 at 2:24 pm

    Hello…can you give proportions in grams also for APF…cup size may vary

    • Reply
      Kurryleaves
      October 20, 2015 at 4:15 pm

      i use a 250 ml cup..
      i will update the recipe with measurements in gms as soon as possible.

      Regards
      Vidya

  • Reply
    Pavithra
    December 8, 2015 at 12:43 pm

    hi… i tried baking this bread and stuck to your recepie… but guess my bad luck, it didnt come the way u have posted the pic… the following where the probs i faced :-

    1)the top layer had cracks in it when i had placed it on the tin for 45 mins
    2) the crust was hard and i was unable to cut the slices properly
    3) the inner part of the bread seemed softer than the pic you have posted

    i have taken pics of the bread i baked… can send it to ur mail id.. pls share it… my mail id is pavithra.varadaraj[at]gmail.com… pls let me know where i was wrong….

    • Reply
      Kurryleaves
      December 13, 2015 at 2:31 pm

      Hi Pavithra,I'm so sorry to hear that it didn't work for you.
      i guess the dough was proofed a high temperature ie the dough was over proofed.
      How much flour did you use?
      Kindly send me the pics @ kurryleaves[at]gmail.com

  • Reply
    Unknown
    December 23, 2015 at 6:53 am

    Thanks for wonderful recipeπŸ˜€πŸ˜€πŸ˜€

  • Reply
    dyeus
    July 10, 2016 at 11:23 am

    Can we use only wheat flour? I dont like the all purpose flour

    • Reply
      Kurryleaves
      July 10, 2016 at 2:32 pm

      All purpose flour is essential for the softness and for the texture..and is essential

  • Reply
    omerguy
    December 23, 2016 at 4:31 pm

    Hello: I have made this recipe 3 times now. I am using King Arthur All Purpose Flour. I tried Gold Medal Flour as well. I am unable to get the rise in the loaf. I was able to find an 8 x 4 loaf pan and got a little more lift. I love the idea of Milk Bread. I do get a nice froth from my yeast/milk mixture. I have made many loaves of bread but not using butter or milk and they all come out nice. I do get a 1st dough rise doubling the size but after knocking it down and letting it rise a 2nd time in the pan it will not rise in the small pan more than 1". I love the taste of this bread but my slices are VERY tiny. What can I be doing wrong? Thank you for replying.

  • Reply
    omerguy
    February 26, 2017 at 5:51 pm

    I made this recipe several times and love it. My only problem I had was with the finished loaf being too small for sandwiches. I didn't get the rise I would have liked. sooooo I modified the recipe as follows using the same ingredients. The loaf comes out beautiful using the same size pan and Gold medal AP Flour.
    1. Active dry yeast- 1-3/4 tsp
    2. 1 cup Luke warm whole milk (100 – 110 deg)
    3. 2-1/2 tbsp Sugar
    4. 3 Cups (360 grams) All purpose flour
    5. (1/4 cup 30 grams or more if required)
    6. 3 tbsp Olive oil
    7. 1 tsp salt

    We all love this bread. It toast up beautiful, has a wonderful crumb and just right for sandwiches. Keeps for several days.
    Thank you so much for the recipe as I had tried any different recipes that were tasteless. This Milk bread is the best recipe for homemade bread I have ever found in over a year of baking bread.
    Bill C

  • Reply
    khatijatul kubra
    October 15, 2017 at 8:07 pm

    Temperature pls? On 180Β° is it?

  • Reply
    Aysha
    May 7, 2018 at 7:55 am

    Thank you so much for this recipe. I tried it. Superb home made bread

    • Reply
      Kurryleaves
      May 12, 2018 at 8:52 pm

      Thank You Aysha!Glad that you liked it

      Regards
      Vidya

  • Reply
    Unknown
    February 19, 2019 at 1:55 am

    Active dry yeast is same as instant yeast??

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