Milk loaf

Step-by-step preparation

Cooking time: 2 hr 15 mins

1. STEP 1

   

   How to make a milk loaf? Prepare your ingredients. Before purchasing yeast, read the instructions. Since there is fast-acting yeast that mixes with flour immediately. In the same recipe you will need yeast, which is diluted with liquid - water or milk. Take refined, odorless oil.

2. STEP 2

   

   Prepare the dough. How to make a dough? In a deep bowl, mix warm milk (37-40°C), sugar, salt and yeast. Mix everything. Leave the dough in a warm place for 15 minutes. A foam cap should rise to the surface. This means that the yeast is active and you can knead the dough further.

3. STEP 3

   

   Pour vegetable oil into the milk-yeast mixture and add the sifted flour. It is important to sift the flour to saturate it with oxygen. Then the loaf will be softer and rise well during baking.

4. STEP 4

   

   Knead the dough thoroughly. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. For the loaf, it should be homogeneous, not sticky, but at the same time remain soft. Gather the dough into a ball, place it in a bowl, cover with a towel. Leave it for about 1 hour in a warm place. It should increase 1.5-2 times.

5. STEP 5

   

   Punch down the risen dough to release excess air. On a floured surface, roll out the dough into an oval about 1cm thick.

6. STEP 6

   

   Roll the oval into a tight roll along the wide edge. Place the dough on a parchment-lined baking sheet. Cover the dough with a towel and leave to proof in a warm place for another 20 minutes.

7. STEP 7

   

   Make slanting cuts equidistant from each other on the surface of the bread. Brush the surface of the bread with milk or water, then it will be covered with a golden brown crust. Bake the milk bread in an oven preheated to 180°C for about 30 minutes.

8. STEP 8

   

   The loaf can be eaten immediately while it is hot. Indescribable bliss! Bon appetit!

Comments on the recipe

Alya Zhemchuzhinka

02.12.2023

4.7

I admit, this is my second experience of baking a loaf according to your recipe. I tried to bake it for the first time when I saw Korolina’s delicious photo report. I was very impressed and rushed to look for the “right” yeast. But I haven’t found these in our stores. I took a chance and added those that mix with flour. In general, the result was, as expected, not very good (but I still had to try to calm down). After looking at beautiful photo reports again, I was again inspired by the idea of ​​baking a loaf. I specially bought fresh yeast. I took 15 grams of them and it took me 2 tablespoons of flour. more spoons than in the recipe. Well, this is just a fairy tale!!! What a wonderful and soft loaf! I finally succeeded and I’m extremely happy! Maria, thank you for the wonderful recipe! It was very tasty for us! In the photo the loaf is piping hot, so the cut is a little blurry, but how delicious!

Veronica

02.12.2023

4.5

So I baked a milk loaf using this recipe! I saw enough wonderful photo reports and comments this week and decided to do it too. I took fresh yeast, 10 grams. Added another 2-3 tablespoons of flour. The dough kneaded very quickly and rose well. I followed all the author’s recommendations and advice. Before baking, the loaf was well coated with milk. What a delicious loaf it turned out to be!!! Soft, aromatic, with an interesting structure inside thanks to the original molding. We ate it warm with apricot jam, and then the next day we made various sandwiches with it. On the second day, the bread remained just as soft and fragrant. Very pleased with the recipe! This is the second bread recipe that I have mastered))) I’m sure it won’t be the last. I have already saved several options for myself in QC. But I will definitely bake this milk loaf again))) Maria, thank you very much for the advice and the wonderful recipe. Here's my photo report

Silver

02.12.2023

5

I also decided to bake such a loaf, although I am not friends with bread. The result simply shocked me! The bar turned out amazing! It cannot be compared with any store-bought one. And how easy it is to do. While it was baking the aroma was divine. I cut it straight while it was hot, I really wanted to see what it was like inside, so the crumb looked a little greasy. And so the crumb is finely porous, springy, the crust is glossy, crispy and thin. True, the bar didn’t turn out even, but for the first time, I think it’s forgivable. I realized the mistake as soon as it started to rise in the oven, I’ll take it into account next time. I walked around all day impressed by my creation. I will bake loaves of bread often!

Pirko Rita

02.12.2023

4.8

Today, any baked goods of taste and color can be found on store shelves, but it is rare that store-bought baked goods are so tasty and of high quality that they can compare with homemade ones. Bread made by yourself will always be tastier and more aromatic than store-bought bread. Bake a milk loaf and everyone will be delighted! This is the same loaf recipe! After all, it has already been tested by many site visitors and has only positive reviews. With a cup of milk, sausage or cheese, delicious jam - it will always be delicious. The loaf turns out to be the softest, has a soft crumb and a crispy golden crust. Recipe for 5 plus!

Elena

02.12.2023

5

I baked a loaf according to this recipe, I liked it, but I had deviations in the products. There was a little sour milk left, 330 grams, I added 400 grams of flour, the rest of the products according to the author’s grams, but since there was more milk and flour, I poured everything else in a heap small. The dough was a little sticky, pleasant, soft. It came up quickly, after about 2 hours I formed a loaf, put it to proof for about 20 minutes and baked for 25 minutes and brushed it with milk on top. The shape of the loaf of course didn’t turn out very well, I still have to work on it, experience It’s not enough, I bake the loaf 3 times. But maybe if I had sprinkled some flour on the table when shaping the loaf, it would have turned out better. While it was baking, the smell was amazing! But it also tasted great, of course you can feel the taste of sour milk, but nothing. Next time I’ll definitely bake it with normal milk. Thanks for the recipe, it’s not difficult! The rest can be learned if you have the desire!

Veronica

02.12.2023

4.8

Maria, who had noticed this loaf recipe for a long time, wanted to try it. I just can’t find dry yeast that can be dissolved in water; I only come across those that need to be mixed with flour. Maybe you can try replacing it with fresh ones? How many of them are needed in this case? Thank you!!!

Queen

02.12.2023

5

Well, here are my first bars!!! I didn’t do a very good job with the molding. It was kind of clumsy and I didn’t bother to lubricate it with anything. Otherwise, everything was according to the recipe. Not fancy, but so tasty and incredibly aromatic. I will continue to bake them in the future! !!Thank you very much to the author for the recipe!!!