3-Strand Milk Bread

5 from 12 votes

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

Prep Time10

Cook Time30

Resting Time1 40

Total Time2 20

Course: Bread

Cuisine: European

Servings:

Calories: 246kcal

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

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.

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.