Soft Milk Bread in the Bread Machine
A pillowy, golden milk bread made effortlessly in your bread machine. With a tender crumb and a lightly sweet flavour, it's perfect for breakfast toast, sandwiches, or simply enjoyed warm with a pat of butter. Hands-off baking at its finest.
🛒 Ingredients
10 servings
- 320 ml warm whole milk
- 2 tablespoons soft margarine or butter
- 2 teaspoons fine salt
- 2 tablespoons granulated sugar
- 960 ml (approx. 4 cups / 480 g) all-purpose or bread flour
- 2 tablespoons instant dry yeast
🛍️ Recommended tools
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Directions
- 1
Pour the warm milk (around 35 °C / 95 °F) into the bread machine pan — make sure it is not too hot or it will kill the yeast.
- 2
Add the margarine, then place the salt and sugar in separate corners of the pan to avoid direct contact before mixing.
- 3
Gently spoon the flour over the liquids, covering them completely to create a dry layer.
- 4
Make a small well in the centre of the flour and add the dry yeast, keeping it away from the salt.
- 5
Place the pan in the machine, select the 'Basic Bread' programme (3 hours) and press start.
- 6
About 5 minutes into the kneading cycle, use a silicone spatula to scrape any flour stuck to the corners toward the dough ball.
- 7
Close the lid and let the machine complete the full programme.
- 8
When the cycle ends, remove the bread and cool on a wire rack for at least 15 minutes before slicing.
💡 Chef's Tip
For a richer flavour, substitute margarine with unsalted butter. If your machine allows it, choose a 'medium' or 'dark' crust setting for a more golden finish. Store in an airtight bag at room temperature for up to 3 days, or freeze sliced for up to 1 month.
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