Ultra soft and airy, this Fluffiest Vanilla Milk Bread melts in your mouth—lightly sweet, cloud-like, and perfectly comforting every time!
Why You’ll Love This Recipe
- Incredibly soft texture: Thanks to milk and proper kneading, the crumb is pillowy and moist.
- Delicate vanilla flavor: Adds a warm, inviting aroma and subtle sweetness.
- Versatile use: Perfect for toast, French toast, sandwiches, or even served plain.
- Beginner-friendly: A straightforward yeast bread recipe with detailed steps.
- Homemade goodness: No preservatives—just simple, wholesome ingredients.
Ingredients
1 cup warm milk (about 110°F/43°C)
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
3 cups bread flour
1/2 teaspoon salt
1 tablespoon milk (for brushing)
Directions
- In a large mixing bowl, combine warm milk and sugar. Sprinkle the yeast over the milk and let it sit for 5–10 minutes until frothy.
- Add melted butter, egg, and vanilla extract to the yeast mixture. Stir until well combined.
- In a separate bowl, whisk together bread flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1–2 hours, or until doubled in size.
- Punch down the dough to release air. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
- Cover the pan with a towel and let the dough rise for another 30–45 minutes, or until it reaches the top of the pan.
- Preheat the oven to 350°F (175°C). Brush the top of the dough with 1 tablespoon of milk.
- Bake for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove from the oven and let it cool in the pan for 10 minutes. Transfer the bread to a wire rack to cool completely before slicing.
Servings and Timing
Servings: 10 slices
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 25 minutes
Calories: Approximately 220 kcal per slice
Variations
- Sweet twist: Add 1/2 cup raisins or mini chocolate chips to the dough.
- Cinnamon swirl: Roll the dough with a cinnamon-sugar mixture before shaping into a loaf.
- Egg wash: For a glossier crust, brush with a beaten egg instead of milk.
- Vanilla glaze: Drizzle with a powdered sugar-vanilla glaze after baking for dessert bread.
- Whole wheat version: Replace 1 cup of bread flour with whole wheat flour.
Storage/Reheating
- Storage: Store in a sealed container or bread bag at room temperature for up to 3 days.
- Freezing: Freeze whole or sliced bread tightly wrapped in foil and placed in a freezer-safe bag for up to 2 months.
- Reheating: Warm slices in the toaster or microwave for a few seconds before serving.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in equal amounts and skip the blooming step.
Why didn’t my bread rise?
Make sure your yeast is fresh and that the milk wasn’t too hot or cold, which can affect yeast activity.
Can I use all-purpose flour instead of bread flour?
Yes, but the texture may be slightly less chewy. Bread flour gives better structure.
How can I make the bread sweeter?
Add an extra tablespoon or two of sugar to the dough for a more dessert-like loaf.
Do I need a stand mixer?
No, this dough can be kneaded by hand, though it may take a bit more effort.
Can I make this dough overnight?
Yes, let the dough rise slowly in the fridge overnight, then bring it to room temperature before shaping and baking.
How do I know when the bread is fully baked?
It should be golden on top and sound hollow when tapped. You can also check for an internal temperature of 190–200°F (88–93°C).
What can I serve with vanilla milk bread?
It pairs well with butter, jam, Nutella, peanut butter, or served as French toast.
Can I use plant-based milk and butter?
Yes, almond milk and vegan butter can be substituted for a dairy-free version.
How do I prevent the bread from drying out?
Store it in a tightly sealed container and avoid slicing until it’s completely cool.
Conclusion
Fluffiest Vanilla Milk Bread is a comforting and elegant homemade loaf that’s as beautiful as it is delicious. Whether you enjoy it as a breakfast staple or an afternoon indulgence, this bread brings soft texture and sweet aroma to your kitchen. Once you try a slice fresh out of the oven, you’ll want to bake it again and again.
More Baked Comforts to Explore
- Soft & Fluffy Condensed Milk Bread: The original inspiration — rich with condensed milk, irresistibly soft, and perfect for any time of day.
- Slow Cooker Chicken Philly Sandwiches: Pair your sweet vanilla loaf with a savory, melt-in-your-mouth sandwich straight from the slow cooker.
- Banana Bread Cinnamon Swirl Rolls: Another fluffy favorite, these rolls bring fruity warmth with a cinnamon kick — excellent for brunch.
- Blueberry Cream Cheese Stuffed French Toast: Use slices of your vanilla milk bread for the ultimate indulgent breakfast.
- Lemon Blueberry Butter Swim Biscuits: Sweet meets citrus in this buttery bake — a wonderful contrast to your soft vanilla loaf.
Fluffiest Vanilla Milk Bread
- Total Time: 2 hours 25 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A tender, pillowy loaf infused with warm vanilla and rich milk, this vanilla milk bread is perfect for breakfast, toast, or a cozy afternoon treat.
Ingredients
- 1 cup warm milk (about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups bread flour
- 1/2 teaspoon salt
- 1 tablespoon milk (for brushing)
Instructions
- In a large mixing bowl, combine warm milk and sugar. Sprinkle the yeast over the milk and let it sit for 5–10 minutes until frothy.
- Add melted butter, egg, and vanilla extract to the yeast mixture. Stir until well combined.
- In a separate bowl, whisk together bread flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1–2 hours, or until doubled in size.
- Punch down the dough to release air. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
- Cover the pan with a towel and let the dough rise for another 30–45 minutes, or until it reaches the top of the pan.
- Preheat the oven to 350°F (175°C). Brush the top of the dough with 1 tablespoon of milk.
- Bake for 30–35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove from the oven and let it cool in the pan for 10 minutes. Transfer the bread to a wire rack to cool completely before slicing.
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- This bread is excellent for French toast or bread pudding.
- Store in an airtight container to keep fresh for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg