Low Fat Soft and Fluffy Milk Bread
Indulge in the irresistible softness of Low Fat Soft and Fluffy Milk Bread, a healthier twist on the classic milk bread that's perfect for any occasion. This recipe uses low-fat milk, a touch of sugar, and just a hint of melted butter to create a light, airy loaf that's delightfully tender without excess fat. Hand-kneaded or made with a stand mixer, the dough rises to perfection, resulting in a pillowy texture that's ideal for sandwiches, toast, or simply enjoying warm with a pat of butter. With easy-to-follow steps and an emphasis on wholesome ingredients, this milk bread strikes the perfect balance between indulgence and a lighter option. Whether you're a seasoned baker or a kitchen beginner, this recipe guarantees bakery-style results right at home.
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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)
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, instant yeast, sugar, and salt until evenly combined.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Once risen, punch down the dough to release air. Transfer it back to the floured surface and divide it into three equal parts.
Step 7
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.
Step 8
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.
Step 9
Preheat your oven to 180°C (350°F). Brush the top of the loaf with a thin layer of milk for a golden crust.
Step 10
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the loaf sounds hollow when tapped.
Step 11
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
| Serving size | (702.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1685.1 |
| Total Fat 20.3g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 221.8mg | 0% |
| Sodium 2138.7mg | 0% |
| Total Carbohydrate 316.5g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 39.6g | |
| Protein 52.6g | 0% |
| Vitamin D 116.6IU | 0% |
| Calcium 311.2mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 538.8mg | 0% |
Source of Calories