Milk Bread (Thermomix Recipe)
This Thermomix milk bread is incredibly soft, slightly sweet, and stays fresh for days. Thanks to the machine, the dough comes together effortlessly and rises beautifully every time.
Ingredients (1 loaf)
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250 g milk
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20 g fresh yeast (or 7 g dry yeast)
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30 g sugar
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30 g butter, softened
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1 egg
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500 g bread flour (or all-purpose flour)
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1 tsp salt
Thermomix Instructions
1. Activate the yeast
Add milk, yeast, and sugar to the Thermomix bowl.
Heat 2 min / 37°C / Speed 2.
2. Make the dough
Add butter, egg, flour, and salt.
Knead 4 min / Dough mode.
The dough should be soft and slightly sticky but elastic.
3. First rise
Remove dough, shape into a ball, and place in a lightly greased bowl.
Cover and let rise 1–1.5 hours, until doubled in size.
4. Shape the bread
Punch down the dough. Shape into a loaf or divide into 3–4 balls and place side by side in a greased loaf tin.
Cover and let rise again 30–45 minutes.
5. Bake
Preheat oven to 180°C (350°F).
Brush the top with milk or egg wash.
Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
Cooling
Remove from tin and cool completely on a rack before slicing.
Tips for Perfect Milk Bread
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Use warm milk, not hot, to protect the yeast
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Bread flour gives a softer, taller loaf
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For extra softness, brush with melted butter after baking
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Store wrapped at room temperature for up to 3 days
Variations
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Japanese-style milk bread: Add 1 tbsp cream
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Whole wheat: Replace 100 g flour with whole wheat flour
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Sweet bread: Increase sugar to 50 g
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Dinner rolls: Shape into small balls and bake 18–20 minutes