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
Scale
- 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