Soft Vanilla Milk Bread
This soft vanilla milk bread is wonderfully fluffy, tender, and subtly sweet with a delicate vanilla aroma. It’s perfect for sandwiches, toast, or simply enjoyed fresh. The enriched dough made with milk, butter, and eggs creates a pillowy texture that stays fresh for days. The shiny golden crust from the egg wash makes it look as good as it tastes.
Ingredients
Wet Ingredients:
1 cup (240ml) warm whole milk (110°F/43°C)
2 large eggs, room temperature
1/4 cup (60g) unsalted butter, melted and cooled
1 tablespoon pure vanilla extract or vanilla bean paste
Dry Ingredients:
3 1/2 cups (440g) bread flour (all-purpose flour can be used as a substitute)
1/4 cup (50g) granulated sugar
2 1/4 teaspoons (1 packet) instant yeast
1 1/4 teaspoons salt
For the Egg Wash:
1 egg yolk
1 tablespoon milk
Instructions
In a stand mixer bowl, whisk together the warm milk, eggs, melted butter, and vanilla extract.
Add the flour, sugar, yeast, and salt. Mix with the dough hook on low speed for 2 minutes.
Increase to medium speed and knead for 8 to 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl cleanly.
Place the dough in a greased bowl and cover with a damp towel. Let it rise in a warm place for 1 to 1.5 hours until doubled in size.
Punch down the dough and divide it into three equal portions.
Roll each portion into an oval shape about 8 by 5 inches.
Roll each oval tightly from the short end and place seam-side down in a greased 9×5-inch loaf pan. Repeat with all three pieces.
Cover the pan and let the dough rise for 45 to 60 minutes until it crowns about 1 inch above the pan rim.
Preheat the oven to 350°F (175°C).
Brush the risen dough with the egg wash made by whisking egg yolk and milk together to create a shiny crust.
Bake for 30 to 35 minutes until the bread is deep golden brown and reaches an internal temperature of 190°F (88°C).
Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Using bread flour gives the loaf better structure and chewiness, but all-purpose flour can be used in a pinch for a slightly softer crumb. Kneading is important to develop gluten and achieve that pillowy texture—if you don’t have a stand mixer, knead by hand for about 12-15 minutes. The egg wash not only adds shine but also enhances the golden crust, making the bread visually appealing. Make sure your milk is warm (not hot) to properly activate the yeast without killing it. This bread stays fresh for several days when stored in an airtight container or bread box and can be lightly toasted to revive its softness.
Find it online: https://richspoon.com/soft-vanilla-milk-bread/