Vanilla Milk Bread
Soft, fluffy, and infused with the warm, comforting aroma of vanilla, this Vanilla Milk Bread is the ultimate homemade treat that’s as delightful to make as it is to eat. This enriched bread is crafted with a tender blend of whole milk, butter, and a hint of vanilla, giving it a delicately sweet and creamy flavor perfect for breakfast, snacks, or even desserts. Its pillowy texture is achieved through a thorough kneading process and a slow proofing rise, ensuring a bakery-level finish in your own kitchen. Brushed with a glossy egg wash for a golden-brown crust, this loaf is as visually stunning as it is satisfying to taste. Whether served fresh with butter and jam, toasted, or used for French toast, this versatile bread will become a staple in your baking repertoire. With simple ingredients and step-by-step guidance, it’s a foolproof recipe for bread lovers of any skill level!
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Recipe Information
Ingredients
- 360 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Granulated sugar
- 5 grams Salt
- 240 milliliters Whole milk
- 40 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a small saucepan, warm the milk over low heat until it's lukewarm (around 38-40°C or 100-105°F).
Transfer the milk to a large mixing bowl and stir in the sugar until dissolved. Sprinkle the instant yeast over the milk and let it sit for 5 minutes until foamy.
In the same bowl, add the vanilla extract, egg, salt, and half of the flour. Mix until a shaggy dough forms.
Add the remaining flour and knead the dough by hand or using a stand mixer fitted with a dough hook for 8-10 minutes, until smooth and elastic.
Add the softened butter, a little at a time, kneading well after each addition. Continue to knead until the butter is fully incorporated, and the dough is smooth and glossy (this may take another 5-8 minutes).
Shape the dough into a ball, place it in a lightly greased bowl, and cover it with a clean kitchen towel. Let it rise in a warm spot for 1-1.5 hours or until it has doubled in size.
Punch down the dough and transfer it to a lightly floured surface. Divide the dough into 3 equal pieces and shape each piece into a smooth ball.
Grease and line a loaf pan (approximately 9x5 inches). Arrange the three dough balls side by side in the pan.
Cover the loaf pan with plastic wrap or a kitchen towel and let the dough rise for another 40-45 minutes until puffy and slightly above the rim of the pan.
Preheat your oven to 180°C (350°F). In a small bowl, whisk the second egg with the water to make an egg wash. Gently brush the egg wash over the top of the risen dough.
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the internal temperature of the bread reads 90°C (195°F).
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your soft, fluffy Vanilla Milk Bread!
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 290.8 g | 106% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 13.9 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 417 mg | 32% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 986 mg | 21% | |
*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.
