Low Fat Soft and Fluffy Milk Bread
Indulge in the light, airy perfection of Low Fat Soft and Fluffy Milk Bread, a healthier twist on the classic milk bread recipe. Made with low-fat milk, a touch of melted butter, and just the right amount of sweetness, this bread achieves an irresistibly pillowy texture while keeping it low in fat. Using simple pantry staples and a straightforward technique, this recipe delivers a golden loaf perfect for breakfasts, sandwiches, or a comforting snack. With step-by-step directions, including tips on kneading and shaping, even beginner bakers can achieve bakery-style results. Whether served toasted with a spread or paired with your favorite soup, this soft milk bread is sure to become a household favorite.
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Recipe Information
Ingredients
- 360 grams All-purpose flour
- 7 grams Instant yeast
- 30 grams Sugar
- 5 grams Salt
- 180 milliliters Low-fat milk
- 50 milliliters Water
- 20 grams Unsalted butter (melted, low-fat if available)
- 1 Egg (large)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, instant yeast, sugar, and salt until evenly combined.
In a small saucepan, gently warm the low-fat milk and water until lukewarm (around 38-40°C or 100-105°F). Do not overheat.
Add the warmed milk and water mixture, melted butter, and the egg to the dry ingredients. Mix with a spatula or your hand until the dough starts to come together.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Once risen, punch down the dough to release air. Transfer it back to the floured surface and divide it into three equal parts.
Shape each piece into a ball, then roll each into an oval shape with a rolling pin. Fold the edges of the oval inward and roll again to form tight, smooth logs.
Place the three dough logs side by side in a lightly greased 9x5-inch loaf pan. Cover again and let them rise for 45-60 minutes until they almost double in size and the dough gently springs back when touched.
Preheat your oven to 180°C (350°F). Brush the top of the loaf with a thin layer of milk for a golden crust.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the loaf sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 6.7 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
