milk bread recipe (Thermomix)

Milk Bread (Thermomix Recipe)

Ultra-soft, fluffy, and lightly sweet

Milk bread is loved for its pillowy texture, tender crumb, and mild sweetness. Made with milk, butter, and eggs, this enriched bread stays soft for days and is incredibly versatile. Using the Thermomix makes the process simple and consistent, handling both kneading and temperature control with ease.

This recipe produces a classic loaf that’s perfect for breakfast toast, sandwiches, or simply enjoyed warm with butter.

Ingredients (1 loaf)

250 ml whole milk
20 g fresh yeast (or 7 g instant dry yeast)
50 g sugar
500 g bread flour (or all-purpose flour)
1 tsp salt
1 egg
50 g unsalted butter, softened

For Brushing (Optional)

1 egg yolk + 1 tbsp milk (for a glossy crust)

Instructions (Thermomix)

Step 1: Warm Milk & Activate Yeast

Add milk, yeast, and sugar to the Thermomix bowl.
Heat 2 min / 37°C / speed 2.

The mixture should be warm, not hot.

Step 2: Make the Dough

Add flour, salt, and egg.
Knead 5 min / dough mode.

Step 3: Add Butter

Add softened butter.
Knead again 3 min / dough mode until the dough is smooth, elastic, and slightly tacky.

Step 4: First Rise

Transfer dough to a lightly greased bowl. Cover and let rise in a warm place for 1–1½ hours, until doubled in size.

Step 5: Shape

Punch down the dough gently. Shape into a loaf or divide into 3–4 pieces, roll into logs, and place into a greased loaf pan.

Step 6: Second Rise

Cover loosely and let rise for 45–60 minutes, until the dough rises just above the rim of the pan.

Step 7: Bake

Preheat oven to 170°C (340°F).

Brush the top with egg wash if using.
Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.

Step 8: Cool

Remove from pan and cool on a wire rack before slicing.

Tips for Perfect Milk Bread

Use whole milk for the softest crumb
Do not overbake—milk bread dries quickly
If browning too fast, cover loosely with foil
Let cool fully for clean slices

Variations

Milk Bread Rolls: divide into 8–10 portions
Honey Milk Bread: replace sugar with honey
Tangzhong Version: add cooked flour paste for extra softness
Dairy-Free: use plant milk and vegan butter (texture slightly different)

Storage

Store wrapped at room temperature for 2–3 days
Refrigeration not recommended
Freeze slices for up to 2 months

Why Make Milk Bread in the Thermomix?

Perfect kneading every time
Consistent dough temperature
Less mess, less effort
Ideal for beginner and experienced bakers alike

Final Thoughts

This Thermomix Milk Bread is soft, fluffy, and dependable—everything you want in a homemade loaf. Whether enjoyed plain, toasted, or filled, it’s a recipe you’ll come back to again and again.