Milk Bread Recipe | Dr. Oetker (2024)

FAQs

What makes milk bread different? ›

Milk bread dough is an enriched dough, which means it has dairy (milk, cream, and/or butter), eggs, oil, and/or sugar added to it. It is softer and richer than regular breads, which are made with primarily flour, water, salt, and yeast.

The reason for its soft texture is the tangzhong roux method - a baking technique originated in China that involves cooking a mixture of flour and milk to create a thick paste that is added to the rest of the bread ingredients, as you would a starter.

If your milk bread is dense, mostly likely, the dough is under-kneaded. The dough needs to develop enough gluten to expand and become soft and fluffy. A sure way to ensure that the dough is kneaded enough is using the window pane test.

The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.

The Difference Between Milk Bread and Other Breads

There are also no eggs in most yeast breads. When it comes to milk bread vs. brioche, the texture and look are similar, though brioche uses more eggs in the dough and has a sweeter taste.

Taste wise the milk bread was slightly sweeter than a regular loaf made with water would be. Buttermilk and yogurt loaves had a slightly more intense flavour with hints of acidity but also sweetness. The sour cream bread had the richest taste and mouthfeel.

Bread Loaves made with over-kneaded dough commonly end up with a hard crust and dry interior. Often upon cutting, slices will crumble. If your perfect bread loaf turns into a crumbly mess, don't worry. The overworked dough will work great when used as croutons or breadcrumbs.

Yeast. I use instant yeast for my recipes as it is super easy and doesn't require activating, and the liquids don't necessarily have to be warm (it will just take longer to rise). Milk powder. Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise.

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Soy milk has the most protein of all the alternate milks, so for baking projects that need a lot of structure (think cakes and breads), this is the best dairy-free option. The high-protein content also causes baked goods made with soy milk to brown nicely and look like they were baked with cow's milk.

Is homemade bread better with milk or water? ›

Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

Milk bread contains milk in the dough, giving it a softer texture and slightly sweet flavor. White bread is made with refined flour, water, yeast, and salt, resulting in a light and fluffy texture with a mild taste.

Japanese Milk Bread is possibly the best version of soft white bread! With a milky-sweet taste and pillowy softness, shokupan is enjoyed daily in Japan as breakfast toast and in sandwiches. Here's the perfect milk bread recipe in two styles: rounded top and flat top.

There are many health benefits associated with eating milk bread, such as: aiding in weight loss, reducing cholesterol levels, improving blood sugar control, boosting the immune system, and more. These benefits come from the complex carbohydrates and fiber that are found in milk bread.

White bread contains ½ of the magnesium found in whole-wheat bread, and it is generally considered to be less nutritionally dense. The milling process can give white flour a longer shelf life by removing the natural oils from the whole grain.