Vanilla Milk Breakfast Bread Loaf for Toasting

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 32–38 minutes
• Total Time: 2 hours 55 minutes (includes rising and cooling)

Quick Ingredients

• 240 g whole milk (1 cup), warmed to 105–110°F (40–43°C)
• 56 g unsalted butter (4 tbsp), melted and slightly cooled
• 50 g granulated sugar (1/4 cup)
• 7 g active dry yeast (2 1/4 tsp)
• 1 large egg (about 50 g, room temperature)
• 8 g fine salt (1 1/4 tsp)
• 2 tsp vanilla extract (10 mL)
• 360 g bread flour (3 cups), plus a little for dusting
• Optional: 1 tbsp milk for brushing

Do This

• 1) Warm milk to 105–110°F; whisk in sugar and yeast; rest 5–10 minutes until foamy.
• 2) Mix in melted butter, egg, vanilla, salt; stir in flour until a shaggy dough forms.
• 3) Knead 8–10 minutes until smooth and elastic; dough will be soft but manageable.
• 4) Rise covered until doubled, 60–75 minutes.
• 5) Shape, place in greased 9×5-inch loaf pan; rise 35–50 minutes until domed 1 inch above the rim.
• 6) Bake at 350°F (177°C) for 32–38 minutes to 190°F (88°C) internal; cool 60 minutes before slicing.

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Why You’ll Love This Recipe

• Soft, tender crumb that slices neatly for toast, sandwiches, or French toast.
• Gently sweet with real vanilla flavor (not dessert-sweet).
• Simple ingredients and a straightforward method that works in a standard loaf pan.
• Toasts beautifully: golden edges, fluffy middle, and a buttery aroma.

Grocery List

• Produce: None (optional for serving: berries or sliced bananas)
• Dairy: Whole milk, unsalted butter
• Pantry: Bread flour, granulated sugar, active dry yeast, fine salt, vanilla extract
• Refrigerated: 1 large egg

Full Ingredients

Dough

• Whole milk: 240 g (1 cup), warmed to 105–110°F (40–43°C)
• Granulated sugar: 50 g (1/4 cup)
• Active dry yeast: 7 g (2 1/4 tsp)
• Unsalted butter: 56 g (4 tbsp), melted and slightly cooled
• Large egg: 1 (about 50 g, room temperature)
• Vanilla extract: 2 tsp (10 mL)
• Fine salt: 8 g (1 1/4 tsp)
• Bread flour: 360 g (3 cups), plus extra for dusting

For the Pan and Finish

• Butter (for greasing the pan): about 1 tsp
• Milk (optional, for brushing): 1 tbsp

Step-by-Step Instructions

Step 1: Prep the pan and warm the milk

Grease a 9×5-inch (23×13 cm) loaf pan with about 1 teaspoon of butter. Set aside.

Warm the milk to 105–110°F (40–43°C). If you don’t have a thermometer, it should feel warm but not hot on your wrist. Too-hot milk can weaken or kill the yeast.

Step 2: Bloom the yeast

In a large mixing bowl (or the bowl of a stand mixer), whisk together the warm milk and sugar until the sugar dissolves. Sprinkle the yeast evenly over the top.

Let stand for 5–10 minutes, until foamy and lightly bubbly. If you see no foam, your yeast may be inactive or the milk temperature may have been off; it’s best to start again so you don’t waste ingredients.

Step 3: Mix the enriched dough

Whisk in the melted (but not hot) butter, egg, vanilla extract, and salt until smooth.

Add the bread flour and stir with a sturdy spoon or dough whisk until a shaggy dough forms and no dry flour remains. The dough should feel soft and slightly tacky, not soupy. If it feels very wet, add extra flour 1 tablespoon (about 8 g) at a time just until workable.

Step 4: Knead until smooth and elastic

Stand mixer method: Knead with a dough hook on medium-low speed for 7–9 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.

By hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes. Use a light touch with flour; too much will make the bread drier. The dough is ready when it becomes smooth and springs back when gently pressed.

Step 5: First rise (bulk fermentation)

Shape the dough into a ball and place it in a lightly buttered bowl. Cover tightly with a lid, plastic wrap, or a damp towel.

Let rise in a warm spot (about 75–80°F / 24–27°C) until doubled in size, about 60–75 minutes.

Step 6: Shape the loaf and rise again

Gently punch down the dough to release excess gas. Turn it onto a lightly floured surface and pat it into a rough rectangle about 8×12 inches.

Roll the dough up tightly from the short end into a log, pinching the seam closed. Tuck the ends under for a neat shape.

Place seam-side down in the prepared loaf pan. Cover and let rise until the dough crowns about 1 inch above the rim of the pan, about 35–50 minutes. Near the end of this rise, preheat the oven to 350°F (177°C).

Step 7: Bake, cool, and slice

Optional: Gently brush the top with 1 tablespoon milk for a softer, more evenly browned crust.

Bake at 350°F (177°C) for 32–38 minutes, until the top is deep golden brown. For accuracy, check the center with an instant-read thermometer: the loaf is done at 190°F (88°C).

Cool in the pan for 10 minutes, then turn out onto a wire rack and cool for at least 60 minutes before slicing. Cutting too soon can make the interior gummy.

Pro Tips

• Measure flour with a scale if you can. Too much flour is the most common reason enriched loaves turn out dense.
• Use the “windowpane” test. Stretch a small piece of dough; it should thin into a semi-translucent sheet without tearing quickly.
• Watch the dough, not the clock. Rising times change with room temperature; aim for “doubled” on the first rise and “domed 1 inch above the pan” on the second.
• Prevent over-browning. If the top browns too fast, tent loosely with foil during the last 10–15 minutes of baking.
• For cleaner slices: Let the loaf cool fully, then use a serrated bread knife with gentle sawing strokes.

Variations

• Honey-Vanilla Milk Bread: Replace the sugar with 60 g honey (3 tbsp). Reduce milk by 15 g (1 tbsp) to keep the dough the right texture.
• Cinnamon Toast Loaf: After patting the dough into a rectangle, sprinkle with 2 tbsp sugar mixed with 2 tsp cinnamon, then roll and bake as directed.
• Vanilla Bean Upgrade: Add the seeds from 1/2 vanilla bean (or 1 tsp vanilla bean paste) along with the vanilla extract for a deeper vanilla aroma.

Storage & Make-Ahead

Store the cooled loaf tightly wrapped at room temperature for 3 days. For longer storage, slice the loaf, place parchment between slices, and freeze in a zip-top bag for up to 2 months. Toast slices straight from frozen (they may need an extra cycle). For make-ahead, you can prepare the dough through shaping, place it in the loaf pan, cover, and refrigerate for 8–12 hours; let it sit at room temperature for 45–75 minutes (until domed) before baking.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 190 calories, 6 g protein, 28 g carbs, 6 g fat, 3 g sugar, 260 mg sodium, 1 g fiber. Values vary by brand and measuring method.