Milk Bread

Today I'll be sharing a recipe from Pantagruel of a common bread substitute for breakfast or a mid-afternoon snack. I don't have a mixer, so I just did everything by hand, but if you have a mixer it should be a lot easier. The recipe only asks for a small amount of sugar, but it makes all the difference. They should be soft and fluffy.


  • 300g (2 1/2 cups) flour
  • 70g  (1/3 cup) sugar 
  • 25g (0.9 oz) baker's yeast
  • 20g (0.7 oz) butter
  • 2dl (a little less than 1 cup) milk
  • 1/2dl (a little less than 1/4 cup) warm water
  • 2 eggs
  • 1/2 teaspoon salt


Start by dissolving the baker's yeast in the warm water.

Add 30g (1/4 cup) of flour and make a small ball. Transfer to a small bowl and add more warm water (3 tablespoons). Let it double in size.

Once it has doubled in size, mix the flour, one egg, milk, butter, sugar and the baker's yeast. Knead the dough for 5 minutes or until you can feel that the dough has some elasticity. Cover the bowl with two kitchen towels and let it rise until it has doubled in size. This step might take some time, depending on the temperature in your kitchen. I waited an hour the next step.

Sprinkle some flour on a baking tray and on a clean surface. In the floured surface, knead 12 balls of dough and place them on the baking tray. You should knead each dough ball 5-6 times with your hand to give them shape. Cover the baking tray with two kitchen towels and let it rise for 30 minutes.

Preheat your oven to 220ºC (430ºF). Beat one egg and lightly brush the balls of dough.

Bake for 10-15 minutes. Remember to check if they're done with a toothpick.

Let it cool down and serve! A traditional way of eating this would be with butter and ham. But it goes well with anything or even on it's own.

For a print friendly version visit this recipe at my Recipes page.


  1. How long do you have to knead the balls for?

    1. When you're kneading the dough balls you just want to give them shape, so you just need to knead them 5-6 times with your hand. I guess I should add that to the recipe. Thank you for asking.

    2. Your easy break down of the recipe & great photo's inspired me to give them a try.. I'm so glad I did!! I even bought some ham to go with them :) I think they are a cross between a super soft bun & a not to sweet donut. This is a wonderful bread recipe, thank-you for sharing!
      My neighbor thanks you also, since I shared with him:) Tammy

    3. :D I'm so glad to hear that! Thank you for the update.