Soft Milk Bread Loaf
A soft, milky Japanese-style sandwich loaf, adapted to a gluten-free bread flour blend.
Prep30 min
Cook28 min
Chill / rest1 hr 30 min
DifficultyHard
Makes10 slices
Credit: Original recipe by u_tastekitchen. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
slices
Our clean version
Ingredients
- 260 g gluten-free bread flour blend (corn-free)
- 65 g cold organic whole milk
- 50 g organic grass-fed heavy cream (no added gums)
- 30 g organic sweetened condensed milk
- 15 g organic whole milk powder
- 30 g organic cane sugar
- 10 g raw organic honey
- 3 g instant yeast
- 1 pasture-raised organic egg
- 22 g unsalted organic grass-fed butter
- 3 g sea salt
- 8 g psyllium husk powder (for gluten-free structure)
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Method
- In a stand mixer, beat everything except the butter and salt until the dough comes together. Gluten-free dough stays soft and sticky, more like a thick batter than a ball. Add the butter and salt and beat until combined.
- Divide into 3 balls and cover. Roll each one into a long rectangle and roll it up, then flatten it and roll it up again. Set them seam-side down in a loaf tin (about 19.6 x 10.6 x 11 cm).
- Cover and proof until about 1.5 times its size, not fully doubled, since gluten-free dough can collapse if it rises too far. Bake at 356°F (180°C) for 28 minutes.
- Let it cool before slicing.
What we changed and why
- Gluten-free bread dough is sticky. Shape it with wet hands, or bake it as a single log instead of three rolls.
- Bread flour is wheat. A yeasted loaf needs a gluten-free bread blend with psyllium, and this one still needs a test bake.
- Conventional brands can contain corn syrup.
- Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
- Added for gluten-free structure.
Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.
Original as posted
Ingredients
- 260 g bread flour
- 65 g cold milk
- 50 g heavy cream
- 30 g condensed milk
- 15 g milk powder
- 30 g granulated sugar
- 10 g honey
- 3 g instant yeast
- 1 egg
- 22 g unsalted butter
- 3 g salt
Method
- Beat everything except the butter and salt in a stand mixer until a dough ball forms, then add the butter and salt and beat until combined.
- Divide into 3 balls, cover, then roll each into a long rectangle, roll it up, flatten and roll up again, and place seam-down in a loaf tin (about 19.6 x 10.6 x 11 cm).
- Cover and proof until doubled, then bake at 356°F (180°C) for 28 minutes.
- Cool before slicing.
Notes from our recipe log: Contains wheat and dairy; not gluten-free. Soft, milky crumb.
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Estimated nutrition
Per serving (1 of 10 slices), for our clean version. This is an estimate, not lab tested.
| Calories | 170 |
| Protein | 4.6 g |
| Carbohydrates | 27 g |
| Fat | 5.4 g |
Based on: One loaf cut into 10 slices, with the gluten-free bread blend counted at 360 calories per 100 g.
Gear we use
- Stand mixer (our pick coming soon)
- Loaf pan (our pick coming soon)
- Rolling pin (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Milk: Unsweetened almond milk (gum-free); Full-fat coconut milk for richness; Certified gluten-free oat milk
- Butter: Ghee (lactose and casein mostly removed); Virgin coconut oil; Avocado oil for savory cooking
- Heavy cream: Coconut cream
- Egg (in baking): 1 tbsp ground flax plus 3 tbsp water per egg, rested 5 minutes; 1/4 cup applesauce per egg in sweet bakes
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
- Honey: Pure maple syrup (vegan)
