Skip to main content
325Total Time
3Prep Time
25Bake Time

Milk Bread

15 Reviews

How to make milk bread

Our milk bread recipe has a soft, light texture and a delicately sweet flavour. You can enjoy this topped with butter and jam, or use it for a sandwich. This recipe is also great for making into rolls or a round cob-shaped loaf.

Is milk bread the same as brioche?

Milk bread and brioche are both delicate, soft and sweet breads. Brioche is richer than milk bread as it is enriched with lots of butter. Brioche also contains egg, giving it its yellow colour and chewy texture.

How is milk bread different to regular bread?

When making milk bread, the only liquid you'll need to use is milk. With most other yeast-based bread recipes, like with regular white bread, you'll use water.

Why isn't my milk bread fluffy?

If your milk bread is coming out dense rather than fluffy, the dough is likely under-kneaded. For your milk bread to become soft and fluffy, the dough needs to be kneaded enough so that the gluten expands.

Allinson's Strong white bread flour is perfect for baking milk bread. If you enjoyed making this recipe, you should give our easy white bread recipe a try!

325Total Time
3Prep Time
25Bake Time


  1. Step 1:

    Place the flour in a large mixing bowl of the bowl of a freestanding mixer with the dough hook attachment. Add the salt, sugar and yeast making sure the yeast and salt do not touch.

  2. Step 2:

    Add the butter and 240ml of the milk and gently mix until the dough starts to form then add more of the milk, a little at a time until all of the flour is mixed into the dough. You might not need to use all of the milk. Continue to mix until the dough is soft and smooth.

  3. Step 3:

    Tip the dough onto your surface that has been lightly coated with oil, and knead for 5-10 minutes until the dough becomes smooth and silky to the touch, place the dough in a lightly oiled, large bowl and cover with a tea towel and leave to rise for 2-3 hours until the dough has doubled in size.

  4. Step 4:

    Next tip the dough onto a lightly floured surface and fold inwards to knock the air out forming an oblong shape. Roll this up from the shortest side making sure it will fit into your 2lb/1kg loaf tin. Lightly grease the loaf tin then place the dough join side down into the tin. Slash the top with a sharp knife. Cover with oiled cling film or place into a clean plastic bag and leave to prove for about 1 hour.

  5. Step 5:

    Heat the oven to 210°C (190°C, gas mark 7). When the dough had proved bake in the oven for 25 minutes or until the bread sounds hollow when tapped underneath.

  6. Step 6:

    Leave to cool on a wire rack.


    • 500g Allinson's Strong white bread flour
    • 7g Sea salt
    • 25g Billington's Unrefined Golden Caster Sugar
    • 7g Easy bake yeast
    • 30g Butter (unsalted)
    • 320ml Milk (whole) (warmed)

Nutritional Information

per 50g
  • 145cal Energy
  • 2.6g Fat
  • 1.5g of which Saturates
  • 25g Carbohydrates
  • 2.6g of which Sugars
  • 4.7g Protein
  • 0.45g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.