Easy and spongy milk bread recipe

Here’s a super easy, soft, and spongy milk bread recipe—fluffy, slightly sweet, and perfect for sandwiches or toast 🍞🥛
(No special equipment needed.)

🍞 Easy & Spongy Milk Bread

Ingredients

• 3 cups all-purpose flour
• ¼ cup sugar
• 2¼ tsp (1 packet) instant yeast
• 1 tsp salt
• 1 cup warm milk (not hot)
• 1 egg
• 3 tbsp butter, softened

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Instructions

1. Mix Dry Ingredients
   • In a large bowl, combine flour, sugar, yeast, and salt.
2. Add Wet Ingredients
   • Add warm milk, egg, and butter.
   • Mix until a soft dough forms.
3. Knead
   • Knead by hand or mixer for 8–10 minutes until smooth and elastic.
   • Dough should be soft and slightly sticky.
4. First Rise
   • Place dough in a greased bowl.
   • Cover and let rise in a warm place 1–1½ hours, until doubled.
5. Shape
   • Punch down dough.
   • Shape into a loaf and place in a greased 9×5-inch pan.
6. Second Rise
   • Cover and let rise 30–45 minutes, until puffy.
7. Bake
   • Bake at 350°F (175°C) for 25–30 minutes, until golden.
   • Brush hot loaf with butter for extra softness.
8. Cool
   • Let cool before slicing.

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Tips for Extra Soft Bread

• Use whole milk for best texture.
• Don’t add too much flour—the dough should stay soft.
• Cover bread with a clean towel while cooling to keep it spongy.

If you want, I can also give you a no-egg version, tangzhong (Japanese milk bread) method, or roll/bun version 😊