There’s nothing quite like the aroma of freshly baked bread filling your kitchen. This Old-Fashioned Milk Bread is a soft, fluffy loaf that’s perfect for sandwiches, toast, or simply enjoying with a slather of butter. With its rich, slightly sweet flavor and pillowy texture, this classic recipe is easy to make and impossible to resist. Whether you’re a seasoned baker or just starting out, this bread is sure to become a staple in your home!

What You’ll Need

Ingredients

• 1 cup warm water
• 1 pinch powdered ginger (optional)
• 1 cup warm milk
• 1/4 cup sugar
• 1 1/2 tbsp active dry yeast
• 1 tsp salt
• 1/4 cup avocado or olive oil
• 5 1/2 cups bread flour (all-purpose flour work fine too)
• butter melted

Equipment I Used

• Stand Mixer
• Pastry Mat
• Loaf Pans
• Measuring Cups & Spoons
• Bench Scraper
• Cooling Rack

How to Make It

Prepare and Activate the Yeast Base

In a large mixing bowl, dissolve the sugar in the warm water and warm milk. If using powdered ginger, add a pinch at this stage—it helps activate the yeast. Whisk in the active dry yeast. Let the mixture sit for 5 to 10 minutes, or until it becomes foamy. This indicates the yeast is active and ready to use.

Begin the Dough

Stir in 1 cup of flour, the salt, and the oil until well combined. This forms the base of your dough.

With a stand mixer running on low speed, gradually add the remaining flour one cup at a time. Continue mixing until the dough begins to pull away from the sides of the bowl and forms a cohesive mass.

If using a stand mixer with a dough hook, knead the dough for about 5 minutes on medium speed. If kneading by hand, transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.

First Rise

Place the dough in a large oiled bowl, turning it to coat the surface with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.

Once risen, punch the dough down gently to release the air. Knead it lightly for a few minutes, then divide it into two equal portions.

Rest and Shape

Let the divided dough rest for 5 minutes. Shape each portion into a loaf by rolling it into a tight cylinder.

Second Rise

Grease two 9×5-inch loaf pans and place the shaped dough into the pans. Cover the loaf pans with a damp cloth or plastic wrap and let the dough rise for about 30 minutes, or until it has risen about an inch above the rim of the pans.

Preheat and Brush with Butter

Preheat your oven to 350°F (175°C). Brush the tops of the risen loaves with melted butter for a golden crust.

Bake

Bake the loaves for about 30 minutes, or until they sound hollow when tapped on the bottom.

Cool the Bread

Remove the loaves from the oven and immediately invert them onto a wire cooling rack. While still warm, brush the tops with additional melted butter for extra flavor and softness.

Slice and Enjoy

Allow the bread to cool for at least 10 minutes before slicing. Serve fresh as toast, sandwiches, or simply with butter and jam.