Milk Bread (bread machine)

This bread machine milk bread is about as simple as homemade bread gets. Six ingredients go into the pan, you press start, and a couple hours later you’ve got a soft, pillowy loaf with a tender crumb that tears apart in fluffy layers.

Milk instead of water is the key difference here. The milk fat and proteins create a softer, more tender texture with a subtle richness you won’t get from a basic white bread recipe. A tablespoon of butter adds just enough fat to keep the crumb moist for days.

The rapid bake cycle works fine if you’re short on time, but the standard cycle gives the yeast more time to develop flavor. Either way, the bread comes out with a golden crust and a slightly sweet, sandwich-ready interior.

Pro Tips

• Add dry ingredients first, then liquids, with yeast in the holder last. Order matters for bread machines
• Use bread flour, not all-purpose. The higher protein content gives the loaf better structure and chew
• Room temperature milk works best. Cold milk slows the yeast down
• Let the loaf cool on a wire rack before slicing to prevent a gummy texture

Variations

• Add a tablespoon of honey instead of sugar for a slightly richer sweetness
• Fold in ½ cup of raisins or dried cranberries using the add-in cycle
• Replace half the bread flour with whole wheat flour for a heartier loaf