Easy Braided Milk Bread (Soft, Fluffy & Perfect for Beginners!)

This braided milk bread is impossibly soft, slightly sweet, and so fluffy it practically melts in your mouth. The 3-strand plait makes it look bakery-worthy, but it’s surprisingly simple to make at home. Perfect for sandwiches, French toast, or slathered with butter, this recipe is a foolproof way to impress your family!

Pair this milk bread with roasted cauliflower and chickpeas with hummus for a fun, seasonal treat, or cosy up with a bowl of 30-minute chicken soup for the perfect meal combo.

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, additive-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.

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 This Recipe Works

I’ve baked this 3-Strand Milk Bread more times than I can count—and trust me, once you try it, you’ll understand why. It’s the kind of recipe that turns first-time bakers into proud bread-makers and has my family begging for seconds. These are the reasons that make it so special:

• Cloud-soft crumb: The mix of milk and butter gives this bread an almost featherlight texture. My kids say it’s like biting into a warm hug!
• Easier than it looks: Don’t let the braid intimidate you—I’ll walk you through each twist. (My first attempt was comically lopsided, and it still tasted amazing.)
• No fancy ingredients: Just pantry staples. I’ve even used almond milk when I ran out of dairy, and it worked like a charm.
• Secret trick: After baking, I brush the loaf with a little honey melted in warm milk. It gives the crust a subtle sweetness and that gorgeous bakery-style shine.

The best part? This bread smells like heaven while baking. Every time I make it, my neighbours “coincidentally” stop by. 😉

🥘 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 a better taste.
• Sugar: For this recipe, I recommend using white sugar as other sugars like demerara may affect the bread's colour. 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/Variations

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 also works.
• Milk: Any type of milk, such as low-fat or non-dairy alternatives like almond 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.
• Bread seeds: Experiment with chia seeds, flaxseeds, or chopped nuts.
• Vegan Option: Use plant-based milk + coconut oil instead of butter. Skip the egg wash or use aquafaba.
• Gluten-Free: Swap bread flour for a 1:1 GF blend + 1 teaspoon xanthan gum (texture will be denser).

❓FAQs

Perfect Pairings (What to Serve With Your Bread)

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3-Strand Milk Bread

Claudia Ciorteanu

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

5 from 11 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 246 kcal

Equipment

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

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 600 g bread flour 4 ¾ cups
• ▢ 400 ml milk 1 ⅔ cups
• ▢ 50 g butter 3 ½ 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 ¼ teaspoons dry yeast
• ▢ 1 egg for brushing
• ▢ Bread seeds for decoration

Instructions

 

• Start by warming the milk slightly, add the butter and sugar 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.
  400 ml milk, 50 g butter, 20 g fresh yeast or 6 g dry yeast, 15 g sugar
• 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.
  600 g bread flour, 12-20 g salt
• 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.
  1 egg for brushing, Bread seeds for decoration
• 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.

Video

Notes

• Ensure the yeast is properly activated by using lukewarm milk. This temperature should be around 110°F (45°C) to activate the yeast effectively.
• 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.
• 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.
• Brushing the dough with beaten egg and a splash of milk before baking gives the bread a shiny, golden crust.
• 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.

Nutrition

Calories: 246kcalCarbohydrates: 40gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 27mgSodium: 435mgPotassium: 124mgFiber: 2gSugar: 3gVitamin A: 181IUVitamin C: 0.01mgCalcium: 54mgIron: 1mg

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