How to make 3-strand Milk Bread

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Enjoy the soft, fluffy texture of 3-Strand Milk Bread! This braided bread is lightly sweetened and perfect for breakfast or as a snack. Its tender crumb and beautiful presentation make it a delightful addition to any meal. Try this easy milk bread recipe for a homemade treat that’s sure to impress.

I love whipping up quick, restaurant-quality dishes that are easy to make and taste amazing. With simple ingredients, I can create delicious meals for my family. Sharing homemade meals creates special memories that last.

This 3-Strand Milk Bread is a perfect example of a soft and tender homemade bread that’s perfect for breakfast, snacks, or any meal. I bake this bread for packed lunch sandwiches, it’s perfect for making French toast and for toasting.

I choose to bake my bread as I know what goes into it and I know what I am giving my family, additives-free. Using basic ingredients, this braided bread recipe yields a soft, fluffy loaf that’s lightly sweetened and tender. Ideal for those looking for easy bread recipes and beautiful bread recipes.

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This 3-Strand Milk Bread is ideal for breakfast, a snack, or even a sweet dessert. Using basic ingredients like flour, milk, butter, yeast, a pinch of salt and a bit of sugar, this braided bread recipe results in a soft, fluffy loaf that’s lightly sweetened and tender. Ideal for those looking for easy and beautiful bread recipes. You should also learn How to make Italian Focaccia Bread, try our No-Knead Bread: Practical and Effortless or make the perfect Soft Burger Buns for your barbeque.

Why you’ll love this recipe

This 3-Strand Milk Bread is soft and perfect for breakfast, snacks, or any meal. Made with simple ingredients, it’s easy for anyone to bake and ideal for sandwiches, French toast, or toasting. Baking your own bread ensures it’s wholesome without additives.

Its beautiful braided design adds a special touch to your table, making it a must-try for those looking for easy homemade bread recipes. It’s perfect for those who enjoy working with dough; I find it very relaxing, and the result is always so satisfying. Sometimes, it’s so beautiful fresh out of the oven that I hesitate to tear off a piece or slice it.

Expert Tips

Use Warm Water: Ensure the water you use for activating the yeast is lukewarm (around 110°F or 45°C). This temperature helps activate the yeast effectively and aids in proper rising of the dough.

Knead Until Smooth and Elastic: Proper kneading is key to developing gluten in the dough, which gives the bread its structure and texture. Knead the dough for at least 8-10 minutes until it becomes smooth, elastic, and springs back when lightly pressed.

Let it Rise Twice: Allow the dough to rise twice: first after kneading, covering it with a damp cloth or plastic wrap in a warm place until doubled in size. Then, shape the dough into strands, braid it, and let it rise again before baking. This double rise enhances the bread’s texture.

Ingredients

Bread flour: I prefer using strong white bread flour, from Shipton Mill (no brand collaboration), and buying it in bulk (25 kg) to last 2-3 months. All-purpose flour works well too.

Milk: I prefer to buy organic whole milk.

Butter: Whether salted or unsalted, you can use whichever you have on hand.

Salt: I find Himalayan salt or Celtic salt more natural than table salt, so I grind it freshly for better taste.

Sugar: For this recipe, I recommend using white sugar as other sugars like demerara may affect the bread’s color. However, feel free to use any type you prefer.

Yeast: This leavening agent, whether fresh or dry, is essential for making the bread rise. I’ve included quantities for both types in the recipe.

Egg: Using organic eggs, especially those with a richer yellow yolk, will give the bread a more golden appearance when brushed before baking.

Bread seeds: You can decorate your bread with sesame seeds, poppy seeds, or a mix that includes sunflower or pumpkin seeds, depending on your preference.

Substitutions

When I’m baking, I often find it handy to know some substitutions. Here are a few I’ve found useful for making adjustments to my recipes.

Bread flour: If you don’t have bread flour, all-purpose flour works as a substitute.

Milk: Any type of milk, such as low-fat or non-dairy alternatives like almond milk, can replace whole milk.

Butter: Substitute with margarine or vegetable oil for a dairy-free option.

Salt: Use sea salt or kosher salt as alternatives to Himalayan or Celtic salt.

Sugar: Brown sugar or honey can substitute for white sugar.

Egg: Brush with milk or melted butter for a vegan alternative to egg wash.

Bread seeds: Experiment with chia seeds, flaxseeds, or chopped nuts as toppings.

Storage

To store milk bread, allow it to cool completely, then wrap it in a clean towel and place it in a breathable bag, such as a biodegradable one. Store at room temperature for up to 2-3 days. This method helps maintain the bread’s texture and freshness.

More Bread Recipes

How to make Italian Focaccia Bread

No-Knead Bread: Practical and Effortless

How to make Soft Burger Buns

What to do with stable bread?

Stale bread can be transformed into delicious dishes rather than being wasted. For instance, you can make classic French toast by dipping slices of stale bread in a mixture of beaten eggs, milk, and cinnamon, then frying until golden brown.

Additionally, stale bread is perfect for making breadcrumbs: simply grind it in a food processor or grate it with a grater. These breadcrumbs can be used for coating meats or vegetables before frying or baking, adding crunch to casseroles, or sprinkling over pasta dishes.

Use also for croutons by cubing stale bread, toss with olive oil, garlic powder, and herbs, then bake until crispy. Use them to top salads or soups for added texture.

This way, stale bread can be repurposed into tasty meals and reduce food waste effectively.

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3-Strand Milk Bread

Claudia

Soft 3-Strand Milk Bread recipe: Perfect breakfast or snack, easy homemade baking with simple ingredients.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Bread

Cuisine European

Servings 12

Calories 242 kcal

Equipment

• Mixing bowl
• Measuring cups and spoons
• baking pan
• Oven
• Kitchen Towel or Plastic Wrap
• Pastry brush
• Cooling Rack

Ingredients

  

• 600 g bread flour 4 3/4 cups
• 400 ml milk 1 2/3 cups
• 50 g butter 3 1/2 tablespoons
• 12-20 g salt 2-3 teaspoons
• 15 g sugar 1 tablespoon
• 20 g fresh yeast or 6 g dry yeast 1 tablespoon fresh yeast or 2 1/4 teaspoons dry yeast
• 1 egg for brushing
• Bread seeds for decoration

Instructions

 

• Start by warming the milk slightly, melt the butter and add them together in a bowl, the mixture should be lukewarm. Add the dry yeast and 1 tablespoon of flour, stirring gently. Let the mixture sit for 10 minutes to activate the yeast.
• Next, add the remaining flour and salt to the bowl. Use a stand mixer or knead by hand for about 5 minutes until the dough is smooth and elastic.
• Place the dough into a greased bowl, cover with plastic wrap then with a clean towel. Allow the dough to rise at room temperature until it doubles in size, approximately 60 minutes.
• Once risen, divide the dough into three equal parts and begin braiding them to form a beautifully twisted loaf.
• Let the braided bread rise for an additional 30 minutes to enhance its texture and flavor.
• Preheat your oven to 170°C (338°F) or Gas Mark 3.
• In a small bowl, beat an egg with a splash of milk using a fork. Gently brush the egg wash over the surface of the bread for an even coating. Sprinkle your favorite bread seeds on top for added visual appeal.
• Place the bread in the preheated oven and bake for about 30 minutes, until the loaf is golden brown.
• Once baked, remove the bread from the oven and let it cool completely on a wire rack. This step ensures the bread sets properly and remains soft.
• Slice, serve, and enjoy every bite of this delicate, homemade bread.

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Notes

• Yeast Activation: Ensure the yeast is properly activated by using lukewarm milk. This temperature should be around 110°F (45°C) to activate the yeast effectively.
• Kneading: Proper kneading is crucial to developing gluten and achieving a soft, elastic dough. Knead the dough until it becomes smooth and elastic, which usually takes about 8-10 minutes by hand or 5-7 minutes with a stand mixer.
• Rising Time: Allow the dough to rise in a warm, draft-free place until it doubles. Depending on the ambient temperature, this typically takes about 1-2 hours.
• Egg Wash: Brushing the dough with beaten egg and a splash of milk before baking gives the bread a shiny, golden crust.
• Baking: Preheat the oven properly and bake the bread until it’s golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach around 190-200°F (88-93°C) for fully baked bread.

Keyword baking, braided bread, breaded meat, challah breadsof bread, milk bread, soft bread

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