Makes 2 loaves | Perfect for sandwiches, toasting, or eating warm with butter.
Intro:
Sedonie’s soft milk bread recipe started as a simple loaf—a quick experiment, a mix of warm milk, flour, and faith. I added warm milk, flour, a touch of sugar. Then came the egg—an afterthought, a whisper of richness. I forgot to reduce the milk, and for a moment, I thought I had ruined everything.
But something unexpected happened.
When I pulled the loaves out at 30 minutes, brushed them with butter, and wrapped them in foil, I didn’t know I was creating my softest bread yet. The foil held in the moisture, the butter soaked in, and what came out 15 minutes later was nothing short of beautiful. This bread was soft, delicate, airy—with just a little bit of bite. Like a quiet victory.
Sometimes grace finds us in the middle of our “mistakes.” And this loaf? It’s a reminder that not everything needs to be perfect to be just right.
Ingredients:
- 960g bread flour
- 600g whole milk (warm, about 40°C)
- 1 egg (50g)
- 60g granulated sugar
- 14g instant yeast (or 2 packets)
- 16g salt
- 60g unsalted butter, softened (plus extra for brushing)
Instructions:
1. Prepare the dough:
Warm the milk and combine it with sugar and yeast. Let sit for 5–10 minutes if you want to proof it, though it’s not required with instant yeast.
In a large bowl, mix flour and salt. Add in the yeast mixture and the egg. Mix until the dough begins to form. Knead for 8–10 minutes until smooth. Add softened butter and knead until fully incorporated. The dough will be sticky—flour your hands lightly if needed, but keep it soft.
2. First rise:
Cover and let rise in a warm place for 60–90 minutes, until doubled in size.
3. Shape and second rise:
Divide the dough into 2 equal pieces (around 860g each). Shape into loaves and place in greased or parchment-lined loaf pans. Let rise again for 30–45 minutes, until puffy but not overproofed.
4. Bake in two stages:
Preheat oven to 180°C (350°F). Bake loaves uncovered for 15 minutes.
Then—here’s the secret:
Remove loaves, brush generously with butter, and wrap loosely in foil. Return to the oven and bake another 15 minutes.
5. Cool & enjoy:
Let loaves cool slightly before removing from pans. Cool completely on a wire rack before slicing—or enjoy warm if you’re like me and can’t resist.
Why This Works:
The added egg gives richness and structure. The high milk content makes the crumb moist and tender. The foil wrap at the end traps just enough steam to create a delicate crust and lock in softness. It’s a comforting, pillowy loaf that stays soft for days. This is why Sedonie’s soft milk bread recipe works so well—it layers softness and strength in every bite.
Final Thoughts:
This bread reminded me that softness is its own kind of strength. That even when things don’t go as planned, something beautiful can still rise from it. And that sometimes, you just need to trust the dough—and trust yourself.
Bread has been a cornerstone of human sustenance for millennia, evolving from simple flatbreads to the diverse varieties we cherish today. For a deeper dive into this fascinating journey, explore this comprehensive history of bread.
Just like this bread, some women carry softness with quiet strength. If you’ve ever met a Belle, you’ll love this story about grace that speaks without raising its voice.
Try this bread. Let it soften your day. And if it brings a little warmth to your home, I’d love to hear from you in the comments.
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