Milk Bread

Milk Bread from ZestuousI learned to bake this bread at Le Cordon Bleu in Paris. Chef taught us to shape it like a baguette and fill it with chocolate chunks. I remembered it being tender, moist and dense.

Milk Bread from ZestuousI hadn’t made it since school, but I was in a bread-baking mood, so I thought I would try it on my own. This batch makes three loaves, and the dough needs to ferment overnight in the refrigerator.

If you prefer, you can freeze the dough and thaw it when you need a loaf. Milk bread makes great French toast, and it’s terrific for egg salad sandwiches.

As a reminder, I prefer to weigh all of my ingredients when baking. When you scoop dry ingredients with American measuring cups, you end up with variance every time.  Bon appétit!

Milk Bread


  • 20 grams fresh cake yeast (or 1 packet active dry yeast)
  • 20 grams (1 tablespoon) salt
  • 60 grams (1/3 cup) sugar
  • 500 ml (2 cups) milk
  • 1 kilogram (7 1/3 cups) King Arthur all-purpose flour
  • 2 eggs
  • 100 grams (7 tablespoons) butter

Knead yeast, salt, sugar, milk, flour and eggs for two minutes. Add room temperature butter. Continue kneading until it forms a ball (about two minutes). Increase speed if needed.

It will be sticky as the butter begins to incorporate, but then it will start to mix and will create a soft dough.

Cut into loaves or rolls. For loaves, I weigh out 700 grams of dough. For a baguette, I use 400 grams of dough. And for rolls, I use 80 grams.

Place on lightly floured counter. Shape into a loaf, baguette or rolls.

Allow to rise on the counter for 1 hour.

Place in refrigerator overnight to ferment.

The next morning, brush with egg wash. Score the top with a knife. Let it rise for 20-30 minutes. Brush with one more layer of egg wash.

Bake at 350 degrees until done. Loaves take about 25 minutes.


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