Easy Milk Bread (No Refined Sugar)
Soft, delicious homemade milk bread made without any refined sugar that the whole family can enjoy. Perfect for sandwiches, spreading with your favorite toppings, or simply enjoying plain on its own. Enjoy!
Ingredients
Yeast Preparation
- 2 ¼ teaspoons active dry yeast
- ½ cup milk lukewarm
- 1 tablespoon flour
Dough Ingredients
- 3 eggs at room temperature
- ¼ cup maple syrup at room temperature
- 1 cup milk at room temperature (plus two tablespoons for brushing)
- 5 ¼ cups flour all-purpose (11.7% protein) or bread flour
- 1 teaspoon salt
- 5 tablespoons unsalted butter (plus some for brushing at the end)
Instructions
- In your mixer bowl, add the yeast with one tablespoon of the flour. Add ½ cup of lukewarm milk and whisk to combine. Cover with cling film and let it rest for 10-15 minutes.
- Add the 3 eggs and whisk to combine. Then add the maple syrup and remaining milk and combine.
- Add the flour and salt to the bowl, then place it on the stand mixer fitted with the dough hook attachment.
- Start mixing in medium speed and increase to medium-high. Use a dough scraper to incorporate any flour stack on the sides of the bowl. Mix for 5-6 minutes.
- Set the speed to medium-low. Start adding the melted butter to the dough, one tablespoon at a time. Wait until each tablespoon of butter is incorporated before adding the next one. It should take 3-4 minutes to add it all.
- After the butter is added, continue kneading for 10 minutes. The dough should look shiny and pulling from the sides.
- Cover the bowl with cling film and a towel. Let the dough rest for 1.5-2 hours until doubled in size.
- After the dough is risen, lightly oil your hands and deflate. Place on silicone matt or lightly oiled surface. Split the dough in two for each loaf.
- Take each half and roll it into a log. Split it into 3 pieces to shape the loaf. Take one of the dough balls and stretch it, then roll it up from the shortest side to the top. Turn it again vertically and stretch it. Roll it up one more time.
- Place the rolled dough in your loaf tin lined with parchment paper or brushed with oil to prevent sticking. Repeat with the other two dough balls, stretching and rolling. Then place them in the loaf tin, total of each dough rolls for each loaf tin.
- Cover the loaf tins with a towel and rest for a second rise for about 30 minutes. In the meantime, preheat the oven to 350 ℉ / 180 ℃.
- Gently brush the top of milk bread loaves with some milk. Bake for 30-35 minutes until golden brown and internal temperature should be 190-200℉.
- Once baked, you can brush the milk bread with a little butter to give it a beautiful shiny finish. Let it cool down for 5 minutes before removing from the tin and place on a wire rack.
Notes
- Each loaf makes about 15-18 slices depending on the thickness. For the calorie calculation, I used 15 slices per milk bread loaf.
Nutrition
Serving: 1sliceCalories: 110kcalCarbohydrates: 18gProtein: 3gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 89mgPotassium: 28mgFiber: 1gSugar: 2g
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