Easy and Spongy Milk Bread Recipe

Here’s an Easy & Spongy Milk Bread recipe—soft, fluffy, and perfect for sandwiches or toast 🍞🥛

Ingredients

• 3 cups all-purpose flour
• 2¼ tsp active dry yeast (1 packet)
• ¼ cup sugar
• 1 tsp salt
• ¾ cup warm milk (not hot)
• 1 egg
• 3 tbsp butter, softened

Instructions

1. Activate yeast: Mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. Mix dough: Add egg, butter, salt, and flour. Mix until a soft dough forms.
3. Knead: Knead 8–10 minutes by hand (or 5–6 with mixer) until smooth and elastic.
4. First rise: Place in a greased bowl, cover, and let rise 1–1½ hours until doubled.
5. Shape: Punch down, shape into a loaf, and place in a greased loaf pan.
6. Second rise: Cover and rise 30–45 minutes until puffy.
7. Bake: Bake at 350°F (175°C) for 25–30 minutes, until golden.
8. Finish: Brush top with butter while warm for extra softness.

Tips for Extra Spongy Bread

• Don’t add too much flour—slightly soft dough = fluffier bread
• Use whole milk for best texture
• Let it cool before slicing to keep it airy

If you want a no-egg, no-knead, or Asian-style milk bread (tangzhong) version, I can share that too 😊