Sweet Milk Bread Recipe

Growing up, we carried on a few traffic lights from the pastry kitchen so we approached new Bread pretty much without fail, so when I ventured out from home a few years back I started to long for that sweet, delicate and marginally chewy Bread that I grew up with.

I looked through changed supermarkets yet I didn’t get precisely what I needed. The main decision I had left was to begin evaluating plans. I evaluated a huge amount of Bread plans both on the web and in books, and years after (yes you read right, years!) I had the option to think of this lovely sweet milk bread formula after a great deal of preliminaries, comes up short and now, achievement!

You can make this Sweet white Bread with or without a blender. Be that as it may, so as to accomplish an ideal outcome, you have to utilize Bread Flour since it has a higher gluten content contrasted with the universally handy Flour. In spite of the fact that I’ve utilized universally handy flour a few times and it ended up great however I will support the result of Bread flour over that generally useful flour in light of the fact that the thing that matters is clear.

Sweet Milk Bread

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Recipe by cheflolaskitchen Course: BreakfastCuisine: GlobalDifficulty: Easy


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Sweet milk bread is delicious, rich buttery bread. You can have it with jam or toast to accompany your hot cuppa. A few months back I had baked sweet milk bread just to know the taste, as we had never bought that since no other family member likes sweet bread.


  • 6 Cups Bread Flour 6 to 6.5

  • 1 Cup Sugar

  • 1/2 teaspoon Vitamin C Powder Vinegar or Apple Cider Vinegar

  • 1 Teaspoon Salt

  • 3 Tablespoons Butter

  • 2 Tablespoons Yeast

  • 1 Cup Water

  • 1 Cup Milk

  • 2 eggs


  • Without a Stand Mixer
  • Dissolve the yeast and sugar in warm water and the Yeast to Proof for 5 minutes or till the yeast becomes frothy.
  • In a large mixing bowl, add the flour, sugar, and salt. Mix well.
  • Create a well in the middle of the flour mixture, add the yeast mixture, eggs, milk, melted butter and vinegar (vitamin c powder) and begin to mix with your hands until a mass of sticky dough is formed.
  • Transfer the dough to a floured work surface and begin to knead dusting the table with a little bit of flour at a time to prevent the dough from sticking to your work surface.
  • After about 10 minutes of working the dough, it should become smooth and elastic. Transfer the dough inside the large mixing bowl.
  • Coat it with a little oil to prevent it from drying out and cover with a damp cloth. Place in a warm place to rise for one hour or until it’s doubled in size.
  • After one hour, bring out the dough and punch it down to remove the excess air. Don’t overbeat it.
  • Transfer the dough back to the work surface. Divide it into four equal parts and shape each into a loaf. You can also knead the dough into a rectangular shape with a rolling pin and then tightly roll it up (as you would a Mat) into a loaf.
  • Prepare four loaf pans by greasing them with oil and dusting them with flour or simply spray them with a non-stick cooking spray.
  • Place the shaped dough inside the prepared loaf pans, cover and leave to rise for 30 minutes.
  • After 30 minutes, place the loaves inside a 350°F preheated oven and bake between 20 to 25 minutes or till a toothpick inserted in the middle of the bread comes out clean.
  • Leave to cool for a couple of minutes and enjoy!
  • Stand Mixer Instructions
  • Dissolve the yeast and sugar in warm water and the Yeast to Proof for 5 minutes or till the yeast becomes frothy.
  • Add all the ingredients (except the butter) inside the bowl of the mixer. Set the mixer to medium speed and begin to mix.
  • After about 4 to 5 minutes of mixing the dough, turn off the mixer and add the butter. Then continue to mix for about 2 to 3 more minutes until the dough becomes elastic and pulls away from the sides of the Bowl.
  • (Proceed with the remaining steps from 6 above)


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