By This sweet milk bread recipe is soft, fluffy, and slightly sweet. I will show you how to make bakery-style milk bread at home with simple steps.
White Bread
The first time I pulled sweet milk bread out of my oven, I could not stop touching it. It was so soft, warm, and fluffy that I knew I had to perfect this recipe.
This sweet milk bread is one of those recipes that rewards patience. It’s not rushed, but the result is absolutely worth it.
Once you get comfortable with it, it becomes second nature, and honestly, there’s nothing quite like homemade bread done right.
Why I Love Sweet Milk Bread
This sweet milk bread is everything I grew up loving: soft, slightly chewy, lightly sweet, and incredibly comforting. It’s the kind of bread you can enjoy on its own, with butter, or alongside a simple breakfast. It fills the whole kitchen and makes everything feel calm and cozy.
Growing up just a few blocks away from a bakery, fresh bread was always within reach. When I moved away, I tried so many store-bought options, but nothing really matched that soft, milky texture I remembered. That’s what led me here. Years of testing (yes, you read right, years!), adjusting, and finally landing on this recipe that gave me exactly what I was looking for!
This bread pulls apart easily and has a delicate crumb that almost melts in your mouth. This is the type of bread I grew up eating. Yes, we had a bakery less than 5 minutes walking distance from my house!
Why This Recipe Works
After baking this countless times, I can confidently say the success of this bread comes down to a few key things:
- Using the right flour for structure
- Proper kneading to develop gluten
- Allowing enough rise time
- Baking with the right moisture in the oven
When all of these come together, you get a loaf that is soft, airy, and beautifully tender.
What Is Sweet Milk Bread
Sweet milk bread is a soft, enriched bread made with milk, butter, sugar, and eggs. These ingredients give the bread a tender texture and subtle sweetness.
Unlike rustic bread, this dough is rich and smooth. The milk and butter make it softer, while the sugar adds just enough sweetness without turning it into dessert.
It is perfect for breakfast, snacks, or even sandwiches.
Ingredients For Making Sweet White Bread
Every ingredient plays an important role here:
- Bread flour gives structure and chew
- Milk adds richness and softness
- Eggs help with texture and color
- Butter brings flavor and tenderness
- Yeast creates that light, airy rise
While all-purpose flour can work, bread flour consistently yields better results due to its higher gluten content.
How to Make Sweet Milk Bread
1. Mix the dough
Combine all ingredients and mix until a soft dough forms.
2. Knead until smooth
Knead until the dough becomes soft, smooth, and elastic. This takes about 8 to 10 minutes by hand.
3. First rise
Place in a warm environment and allow it to rise until doubled in size.
4. Shape the dough
Shape into a loaf or rolls, depending on your preference.
5. Second rise
Let the dough rise again until puffy.
6. Bake
Bake until golden brown and fully cooked through.
7. Finish
Brush with butter immediately after baking for a soft crust.
Mixer Or No Mixer (Hand Mixing)
You can make this Sweet white Bread with or without a mixer. However, to achieve a perfect result, you need to use Bread Flour because it has a higher gluten content than all-purpose Flour.
Although I’ve used all-purpose flour a couple of times and it turned out well, I will favor bread flour over all-purpose flour because the difference in the outcome is clear.
How to make White Bread with the Stand Mixer
The first thing to check is your machine’s capability. A large stand mixer will successfully handle about 7 to 8 cups of flour. However, if you have a smaller stand mixer, I advise dividing this recipe in half.
A mixer makes the process easier, but it’s also easier to over-knead. Therefore, I will advise you to start checking on the dough after about five minutes from when you started kneading.
To use the stand mixer, simply add all the ingredients to the mixing bowl and mix on low speed with the dough hook until a dough mass forms. Continue processing until the dough cleans the sides of the bowl.
If all your ingredients are correctly measured, you will have no need to add more liquid. However, if there’s a need to add more flour, feel free to do so (a little at a time) until you achieve a soft, elastic but not sticky dough.
How to Make the Sweet Bread without a Stand Mixer
This bread loaf can also be made with no stand mixer. This takes a bit more effort, but gives you great control.
You will need a clean table with a comfortable height and, of course, some elbow strength! This hand-kneading method should take about 10 minutes.
Mix all the ingredients together in a large bowl until combined. Turn the dough onto a lightly floured work surface and knead until it is no longer sticky and has become soft, smooth, and elastic.
As I stated above for the machine method, if you measure all your ingredients correctly, you will have no need to add more liquid. However, with the hand-kneading method, you will need to add more flour. A little at a time, as needed, until you achieve a soft, elastic, but not sticky, dough.
Tips for Perfect Bread
Measure accurately
Bread making is precise. Small changes can affect the final texture.
Use warm, not hot, liquid
Too hot will kill the yeast. Aim for warm to the touch.
Let it rise properly
Do not rush the process. The rise time is what develops flavor and texture.
Create steam in the oven
Adding a small pan of water in the oven helps the bread rise properly before the crust sets.
Let it cool before slicing
Cutting too early can ruin the texture.
Storage Tips
- Let bread cool completely before storing
- Store at room temperature in an airtight container
- Avoid wrapping while hot to prevent moisture buildup
Please note that you need to induce steam into the Oven by pouring water in a pan and placing it on the bottom rack of the oven. This will ensure that the bread bakes well and rises to its full potential before the crust is formed. It also helps to achieve that soft crust.
This is not a quick bread method, but the wait time is well worth it; Let the dough rest well! This rest period will allow the gluten to develop well. Don’t hasten or shorten the rest time, and you will be rewarded with a perfectly soft and chewy sweet loaf of bread.
Let’s talk about Yeasts – Understanding Yeast
There are a whole lot of yeast types you can use for breadmaking. However, I will be discussing the two main types common to the home baker.
- Active dry yeast – can be proofed before use
- Instant yeast – Also known as fast-rising or rapid-rise yeast. It can be added directly to dry ingredients
Learn the differences and similarities between active dry yeast and instant yeast here.
If you are unsure, proofing your yeast is always a safe option. A good yeast will foam within 5 to 10 minutes.
The active dry yeast may or may not be proofed. I know this may be a bit surprising because a lot of people think that there is a need to proof the active dry yeast. I have used the active dry yeast several times without proofing it and with great results.
On the other hand, Rapid Yeast does not require any proofing. You can add this directly to your dry ingredients. It will work just fine.
I will always encourage those who are new to baking to proof their yeast in warm water between 110°F and 115°F with a bit of sugar, just to make sure the yeast is alive and well. A bad yeast will produce a bad bread.
For this recipe, I proofed my yeast just to help new bakers get it right. If you are not new to baking, you may skip that step.
Notes:
- Make sure you measure all the ingredients accurately.
- Bring all the Eggs and butter to room temperature before using them.
- Be sure that the water you use is warm, not hot or cold.
- I added Vitamin C Powder. You can replace this with Vinegar. This acts as a preservative and creates an acidic environment, which helps the yeast work better.
- When the dough is rising, it’s very important to place it in a warm place. I usually place mine in the Oven with the oven light on.
- Depending on the oven you use, some require you to rotate the bread from back to front during baking for even browning.
- To test for doneness, simply insert a skewer into the middle of the bread
- Once the bread is done, butter the surface to give the bread a shiny, soft, and tender crust.
- To get the best texture from your bread, let it cool completely before slicing.
- Always let the Bread come to room temperature before wrapping and storing.
There are a couple of Bread recipes I usually make at home (Yep, we love Bread). Feel free to check them out if you like.
Other Bread Recipes you might want to try:
- Quick and Easy Hot Dog Buns Recipe
- How To Make Bread Rolls
- Sausage Bread Rolls
- No-knead Bread Rolls
- No-knead Garlic Bread-Garlic Knots
- Chicken Stuffed Braided Bread
- Crusty No-knead Dutch Oven Bread
- No-knead French Bread
- Raisin Bread Rolls
- Meat Buns
- Easy Honey Whole Wheat Bread
- Moist and Indulgent Pumpkin Bread
Sometimes we forget the tea, sauce, butter, or eggs, and end up eating the bread as is within a couple of hours. I hope you enjoy it as much as we do!
Sweet Milk Bread recipe
Ingredients
- 6 cups bread flour 6 to 6.5
- 1 cup sugar (separate 2 tsp for proofing the yeast)
- ½ tsp vitamin C Powder 1 tbsp Vinegar or Apple Cider Vinegar
- 1 tsp salt
- 3 tbsp butter
- 2 tbsp yeast
- 1 cup water
- 1 cup milk
- 2 large eggs
Instructions
Without a Stand Mixer
- Dissolve the yeast and 2 tsp sugar in warm water. Allow the yeast to proof for about 5 minutes, or until it becomes frothy.
- In a large mixing bowl, add the flour, the remaining sugar, and salt. Mix well.
- Make a well in the center and add the yeast mixture, eggs, milk, melted butter, and vinegar (or vitamin C powder). Mix with your hands until a sticky dough forms.
- Transfer the dough to a floured work surface and begin kneading, dusting the table with a little bit of flour at a time to prevent sticking.
- After about 10 minutes of working the dough, it should become smooth and elastic. Transfer it back to the bowl.
- Lightly coat the dough with oil to prevent the surface from drying out. Cover with a damp cloth, and place in a warm spot to rise for about 1 hour, or until doubled in size.
- Punch down the dough to release excess air (don’t overwork it).
- Transfer back to the work surface, divide into 2 equal parts, and shape each into a loaf.
- Prepare two 9×5-inch loaf pans by greasing them with oil and dusting them with flour or simply spraying them with a non-stick cooking spray.
- Place the shaped dough inside the prepared loaf pans, cover and leave to rise for 30 minutes.
- Bake in a 350°F preheated oven for 30 to 35 minutes or till a toothpick inserted in the middle of the bread comes out clean.
- Leave to cool for a couple of minutes and enjoy!
Stand Mixer Instructions
- Dissolve the yeast and sugar in warm water and leave to proof for 5 minutes or until frothy.
- Add all the ingredients (except the butter) inside the bowl of the mixer. Set the mixer to medium speed and begin to mix.
- After about 4 to 5 minutes of mixing the dough, stop the mixer and add the butter. Continue mixing for another 2 to 3 minutes until the dough becomes elastic and pulls away from the sides of the Bowl.
- (Proceed with the remaining steps from 6 above)
Notes
Nutrition
Let’s Connect.
You can find me on Facebook and Instagram. I love keeping in touch with all of you!
If you make this Sweet Milk Bread, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
First bread that I’ve come across that is the closest to store bought softness I’ve ever had. I’ve been trying MANY MANY recipes the past few months and I’m so happy to have found this one! Tried the trendy sourdough, while making some really nice loafs… they don’t compare to this! Thank you!
Aww, thank you so much. I’m so glad you found this recipe. There’s nothing like homemade bread that’s soft and fluffy just the way you like it 😊
Great recipe. This reminds me of Portuguese sweet bread! Your recipe is delicious! Thank you for sharing 👏🏻
Thank you, Kelsey❤️
Mine didn’t look like yours (at all) but it’s VERY tasty.I wish I could attach a picture. The tops weren’t smooth and browned like yours, they split and were more “rustic” looking. I even put in the pan of water to create steam. I’m baffled, but am still quite pleased with the flavor.
The crack might be from the mixing process. Keep making it. It’ll get better.
im soo confused on the sugar part. in the ingredients list you only have 1 cup of sugar but you put in the first step in the directions to dissolve sugar in warm water and then in the second step of the directions you have to add the sugar in the flour. can you please elaborate on this. what are the measurements for the sugar in both steps. thank you
@Jessica, Hey! It says to measure out a cup of sugar then separate 2 teaspoons to bloom the yeast in the warm water. The remaining dry cup (less the 2 teaspoons) should be added to the dry mix. Hope this helps!
👍👍
You are too much, I will love to get more receipts from bread cake and other. Keep it up
Is it possible to make this recipe in a bread machine? Any feed back?
Diane, I haven’t made it in a bread machine before. Nevertheless, I believe it should come out well.
Also, how would you bake this in a convection Oven? Would I keep the temp the same?
Hi! Would it be possible to mix all of the ingredients, then store this in the fridge for a few days before shaping & allowing to rise, then baking?
Can you freeze the dough before the second rise?
The BEST bread recipe I have EVER had in my entire life. I’ll never use another bread recipe.
Awwww, we are so happy to know this!
Good evening Lola,
Thank you so much for your delicious recipes!! I have made lots of your recipes and they always come our great 👍. I enjoy cooking and my family love all your recipes I have made. This bread is awesome the smell the taste. 😋
😊
Hi Doris, thank you for always trying our recipes. Glad you always enjoy them 😊
Thanks for this recipe, do you think you could add cheese to the meat?
Sorry, Todd, there’s no meat in this recipe. I don’t think I understand your question.
You made me overcome my fear of working with yeast. I was so nervous but your instructions, like always, were phenomenal. The bread was amazing, I got compliments. I shared your recipe with friends and tagged you on Instagram. Thank you so much.
I made a few mistakes like using a pan too small. Beware this bread rises like crazy but it makes it so chewy and soft…yum!
I was wondering, what is the best way to store the bread long term?
Thank you for your kind words Emike! I’m thrilled to hear you conquered your yeast fears and enjoyed the bread. 🍞 For long-term storage, wrap the cooled bread tightly in plastic wrap and then place it in a sealed bag or airtight container. It can be stored in the freezer for up to three months.
Thank you so much Chef Lola to this recipe. I have tried this recipe several times with Vinegar. However, I would like to try the Vitamin C powder. Do you have a recommendation where to get the Vitamin C powder? I woild like to try that. Also, is it ok if I add a little more milk?
Great recipe n yummy bread
I make this recipe often and it turns out great evey time! The only thing I do differently is I make 3 loaves, not 4, for taller loaves.
Thank you auntie Lola for your bread recipes.is easy to learn.
You are welcome, Jumoke. I am so happy you found it easy. ❤
@Chef Lola’s Kitchen, thanks ma,but what if I want to use this recipe for chocolate bread.l?
Thanks Chef Lola I always follow your recipees to try them out.
What quantity of warm water should I mix the yeast to?and what is the measure for the yeast for the 6cups of flour?
Thanks
Uche, you need 2 Tablespoons Yeast and 1 Cup Water for 6 cups of flour. You can check the recipe card at the bottom for complete details. Thank you.
Is it absolutely necessary to add the vinegar or vitamin c? If so, is there an alternative I can substitute? Thanks… I’m looking forward to trying this recipe.
It helps a little bit with the texture and makes the bread last a little longer. You can skip it if you want.
Good afternoon ma, I can’t see d Brea video again, is it my network of u hv removed it ma. Thanks
Wow interesting and yummy
Can I use evaporated milk for this bread? Like carnation or Costco evaporated milk
Yes, you can. However, you will need to reconstitute the milk.
Can I use heavy cream or oatmilk as a replacement for milk?
Apologies for the late response. I haven’t tried using heavy cream but oat milk will work well.
Hello! Your recipe will be my first try at making bread from scratch *and* without a bread machine. I have many tasks of late, so I thought to thank you ahead of time!
You are welcome Rose. i hope it turned out nice?
Everyone loves this bread!! Thanks for sharing.
You are welcome, Dave 🙂
Thanks so much for your recipe! It turned out amazing!! So delish, soft and sweet. I used my mixer and noticed the dough was a bit wet so I added probably close to another cup of flour and that did the trick. Not sure if it’s our climate or just my measurements, but I just read your recommendation and it worked. I have been looking for a sweet bread recipe and I finally found one I can use. I love that my oven doesn’t have to be on 450 too. Being in Arizona it already feels like we’re in an oven. Lol 😂 bless you for this and thank you 😊
Yes Lola, seems that white sweet, milked bread is tastier and if u can give us those measurements in grams or kilograms I want to try it.. Thanks… Want to bake one kilogram bread
You can find the metric unit by clicking on the metric button below the list of ingredients in the recipe box.
I followed the recipe exactly (except for dough rest)and it came out excellent. it’s the best bread I have made. I used a hand mixer with dough hook.
the dough only rose a little after 1.30min, I even put it outside since it’s summer. despite that the taste & texture was exactly what I was going for. I never would have thought to steam the oven. five stars for this. thank you.
Sounds like you absolutely nailed it! Thanks for the feedback!! 😊😊😊😊😊😊
I’m a newbee and this is my first tried bread recipe and now it’s my go-to! These have a touch of sweetness that my family loves! Although we love the scrumptious loaves, we prefer shaping the dough into rolls. I can get 8 hamburger-size rolls out of the “2 loaf” recipe. No more store bought “Hawaiian-style” rolls for us! 😊
What size bread pans???
I used 9.25 by 5.25-Inch
Slowly but surely, I will follow this!
It seems mine takes for ever to rise I followed the recipe to a tee
Hi Wilhelmina, so sorry to hear that. Did you rest it in a warm place?
Hello Chef Lola,
please can i use aluminium foil pans? Or does it have to the bread pans? Does the type of pan you use have an effect on the outcome of the bread.
Also i was wondering if i can use margarine or can it has to be butter.
Thanks
It’s best to use baking pans but aluminum foil will work as well…and yes, you can use margarine
Thank you so much for your inspiraatio 🙏👌
You are welcome 🙂
Enjoy ur food
Woooww…just finished…the best loaf recipe. I even made rolls n they even came out perfect too..just the round form of rectangular bread….beautiful n thanks
We like sweet bread in my house, and this recipe is a hit! Thank you! I threw all the ingredients in my bread maker with fingers crossed😬 it came out great! Did 3 cups flour and halfed the other ingredients 👌🏼
Thanks chef Lola for this recipe.
It’s so easy and basically foolproof. I never imagined It would be this easy to make bread. I’ve used the recipe so many times I just felt I had to come say thanks here and acknowledge your good work.
Thanks again!
I really appreciate the feedback Adetutu ❤️
how much sugar do you add to the yeast in the first step?
Pls ma what is tje real difference between no knead bread and kneaded bread. When the recipe says no knead can i choose to knead to have the same result
When a recipe says no-knead then don’t knead because the no-knead dough is often wet and a bit loose so it will be hard to knead it.
I bless today that I stumbled on your blog. I have baked sweet milky bread (no wasting time). Loving my bread. Will be trying sausage bread roll next.
Thank you lola
Aww…I really appreciate the feedback ❤️. I will be glad to know how the sausage bread turns out whenever you try it.
Please how can I get a video of you doing it, videos makes it easier for me to try out
Thank you so much ma’am,you have made my day. Ma but please if I want to use 30cups of flour how Will the quantity of my ingredients be
just keep multiplying all the ingredient till u achieve 30cups
@Rose, do the math yourself.
@Rose, multiply each ingredient by 5
Ex.
6 cups of flour by 5 is 30 cups
2 eggs by 5 is 10 eggs
@Rose, Multiple everything by 5. 30/6 = 5.
hello! Chef Please can you also give the measurements in grams?
Hi Peggy, I apologize for the late response. There is a conversion button inside the recipe box where you can see the metric conversions of all the ingredients.
Hi Lola, thanks for the recipe. Kindly tell me the size of the bread pans you used for this recipe. Thanks. Voke.
Hi Voke, it’s 9×5 inches.
Hello I love your recipe and I have two questions1. I made bread rolls using your recipe and they didn’t rise in the oven; why is that so?2. When making red velvet cake, can we substitute the cocoa powder with Milo?I’ll look forward to your reply, thank you So much
Hi kelvin, I guess the problem is with your yeast. Please check to be sure your yeast is alive.cocoa is best because of the bitter taste which is subtle in the cake.
Hello I love your recipe and I have two questions1. I made bread rolls using your recipe and they didn’t rise in the oven; why is that so?2. When making red velvet cake, can we substitute the cocoa powder with Milo?I’ll look forward to your reply, thank you!
Tried this recipe, it was super delicious!!! Also the extra tips on the electric oven was a life saver!
I just subscribed to the YouTube channel
Made this bread recipe and wow! It was beyond delicious. I served it to 4 people and they all had the same reaction. My guests took a loaf home they loved it so much! Thanks for sharing it!
Hi aunty Lola, I noticed 1 cup of water and another 1 cup of milk in the recipe but I didn’t see where water was put into the mixture. Please help.
I’ve seen it ma, thank you…
What size of pan did you use for this recipe. Thanks
Hi Nnenna, it’s 9 by 5
Amazing recipe this is my go to and I follow it to the exact and it comes out perfect every time thank you so much for posting it.
Good day ma I tried baking bread using your procedure, but mine turned out to be brown inside instead of white .please tell me what could be the reason?
Hi! I used to have this issue too. I think it may be the yeast u used. It may be too much. Did the bread taste ‘yeasty’ too?
thanks of for all the good food, god help u
You are welcome. Amen!
good i love ti and will love to try ti thank u
Hello I love your recipe and I have two questions
1. I made bread rolls using your recipe and they didn’t rise in the oven; why is that so?
2. When making red velvet cake, can we substitute the cocoa powder with Milo?
I’ll look forward to your reply, thank you!
JK
Try the yeast for much longer! I have found that i have to leave the yeast for 3 hrs before it will rise. 45 mins does nothing for me. I use dry active yeast
Super easy to make and tasty too! Thanks, Lola
Lola, God bless your generosity immensely! I’ve made the sweet bread and plain bread with great success, at the third try. You made bread making much, more fun and less exhausting for me. The resulting taste and softness is simply widerful. This last bit may be of some use to others, especially in Nigeria; I used an empty milk tin cup for measuring the flour by sprinkling in flour till it got to a little heap.
Hello I made no knead bread rolls yesterday using your recipe. I did all the necessary proofing but I expected my rolls to rise in oven but I just came out flat, why is this so?
Probably your yeast is either old or bad
Good evening ma, fenks for the recipe. I tried mine today d taste was okay, but it Doesn’t rise at all, it even falls more after putting it in d oven. What is d cos ma, pls help me out
Probably your yeast is not active.
Good day ma, I really appreciate una, God bless n more grace. I tried it again today after washing d video on YouTube n d outcome was superb. 💪💪
Thanks, I would love to try but I don’t have an oven. Can I bake with stove. Please how can I do it
Lovely. 5star
Thank you.❤️❤️❤️
Hello Chef Lola,
I tried mine and it came out very lovely💃🏻💃🏻💃🏻💃🏻💃🏻…… thanks for the recipe😍🥰😍🥰🥰
No where to attach pictures sha…..anyways, you are still amazing
I love this recipe so easy to make and always a hit my husband always eats all of it before I can get 1 or 2 slices in lol. Thank you for sharing this recipe I found a passion of baking.
Thank you so much ma, i tried it and it came out wella. My kids love it and so my hubby.
That’s so good to hear. 😊😊😊😊😊😊
aaaaaaaaaaaaaAroma & TASTE WAS eXCELLENT. THANKYOU
💃💃💃💃….Thank you too for the feedback !!!
Aunty Lola well done pls can I use bicarbonate as preservative instead of the preservatives you mentioned?
Thanks ma. Mine came out perfectly. My kids love it so much.thank you so much
That’s so good to hear. 😊😊😊😊😊😊
Hi! Tge recipe says to add sugar to the yeast and also to the flour but it doesnt state in what quantities
Hi Lola, I can’t wait to try this recipe. My question is can I cut the recipe in exactly half the measurements as I’d like to make 2 loaves instead of 4? Thank you 🙂
I have this same question.. im only afraid i don’t mess up the recipe doing that
You can divide the recipe into two, it will turn out well.
I tried it yesterday for the first time and it was perfect. Thank you
I apologize for the late response, yes you can divide it into two, it will turn out well.
Good Day, can I bake this on my stove top? I dont have an oven.. Thank uou ver much. More Power!
Made it, it was awesome!. Really enjoyed it.
You are awesome ! This bread recipe is AMAZING. Thank you for all the details and step by step instructions. Thank you so much for sharing !
Good day. Thank you for rhis valuable training. Pls I would have preferred you tell us the quantity of the ingredients in grams and litres. Thank you
Good day,ma’am
For gas ovens that don’t have degree measurements, what advice can you give for pre heating and other activities.
Can microwave ovens be used in replacement?
Looking forward to your reply
Used all purpose flour and it still came out amazing! Instructions were super easy! Thank you for this. Made me feel a little less homesick.
I know exactly what you mean…this bread also made me feel a little less homesick the first few years I left home. Thank you for the feedback ❤️❤️❤️
Your recipe say 1 cup of water and 1 cup of milk but in your video you don’t use them so want recipe is the right one
She used the water to proof the yeast and also added the milk.
I have arthritis in my shoulders and I can’t knead by hand. Can I mix the dough in a bread machine then bake it in my over?
Thank you so much for the recipe, please the vitamin c is it the regular vitamin
Yes 🙂
Most bread machines can’t hold this much flour so you can try to cut recipe in half and try in bread machine on Dough Cycle, then remove and bake. Or just try letting it bake in the machine.
Bread came out beautiful and delicious everyone loved it so I give it five stars
I tried this recipe and the bread came out really nice. Wish I could post pictures.
Thanks for the recipe.
Hi, i’ve tried this recipe at least 20 times. No jokes. The dough keeps sticking to the bowl. I add flour . . . Still have runny dough. I give up then bake, the bread comes out dense and even tastes sour. I have tried all sorts of changes, no avial. Pls help
Thanks very much for this information. I’ll give it a trial now.
I didn’t see where the milk was added
Ma, what brand of mixer did u use for this bread mixture
Hi Lola,there is milk ingredient that i didnt see u using.Should i still put it in the wet mixture.thanks
Hello Chef Lola:
Can I safely divide the recipe in half; don’t really want to bake 4 loaves. Thanks in advance for your reply. Have a lovely evening!
Hi Chef Lola,
You state that your preference is bread flour for this recipe yet in the ingredient list you say to use all purpose.
I apologize, I just got that fixed. Thanks for pointing it out Jo!
Good day Ma. I enjoy watching your videos. Thank you for the explicit and well detailed explanations. Please, can this recipe be used commercially?
Thank you.
You are welcome Lizzy. This recipe is for the home baker.
hey Lola, please whats the calorie content for each loaf of bread?
Hi Kemi, I apologize for the delayed response. The post has been updated to include the calorie count.
Can I prove the dough for longer? What should I do if dough isn’t rising?
You just have to troubleshoot the yeast to know whether it’s still active or not, check to make sure that the water used in proofing the yeast is not too hot or too cold. If all these are out of the way, then try to put the dough in a very warm place or simply preheat your oven to 180°F for 5 minutes, turn it off and place the dough inside the warm oven to rise.
Hi Lola, I’m in love with your videos. I’ve been trying out some of them. My kids love the bread with the sausages stuffed in them. Hubby even adores it. I get extra points every time I make them. Thanks so much
I’m glad to know the sausage bread is always a hit in your home… I love hearing things like this. Thanks for letting me know.
The ingredients state 1 cup of water, I noticed 1/2 cup water is used for the yeast mixture but no mention of using the other 1/2 cup of water. When is this added?
The recipe has been edited. Thanks for pointing it out.
Hi Lola, I don’t see the edit. It still says 1/2 a cup of water for the yeast mixture in the directions, but 1 cup in the ingredients list. Should I add another half cup when I “add all ingredients to the proofed yeast?” I didn’t see you do that in the video either, so I’m not sure what to so.
Thanks!
Hey can you please tell me a substitute for eggs in this recipe!
You can use Flaxseed gel, applesauce or Yogurt.
Can I use less sugar? Will it make a big difference in the bread results?
Yes, you can use less sugar.
Hi Aunt Lola, someone sent your cooking video to me, and i feel like I’m on top of the world. am very happy to write Ma’am, please how can i watch more of your videos especially baking aspects. I would love to get your reply as soon as possible.
Hi Jecinta, I have all my videos on youtube. You can subscribe to get notified of all my posts. Here is a link to the playlist https://www.youtube.com/channel/UCveMftJCOUEs1kx7q4s1FJg/playlists?view_as=subscriber You can see my baking and cooking videos there. I hope that helps?
Hi Lola, thanks for this recipe. However you mentioned 1 cup of water and u added “divides in 2” . I did not understand what that means so i used d full cup, dough came out so sticky i had to keep adding flour to get a desired texture and this had messed up the entire measurement. Bread came out nice but crumbly, could u pls advise on what I should have done differently?
Can coconut flour be used instead?
Can coconut flour be used instead?
Wow!!nice video.I love your baking videos,i have benefited a lot from it.Please i want to ask whether i can use margarine instead of butter for the sweet white bread?Please i would love if u reply as soon as possible.Thanks.
Thanks Mimi, you can definitely use margarine. It makes little to no difference.
Thanks Mimi, you can definitely use margarine. It makes little to no difference.
Thanks Chef Lola.I made the bread with margerine.It turned out well except for some few problems.Example:the bread didnt rise well and it was hard.Please what are the solutions to these problems?Can i just mix yeast to the flour instead of putting it into the warm water to deproof it because i think its because the water was not warm enough that made the bread not to rise well.What do u think?Please reply as soon as possible.Thanks.
Thanks Chef Lola.I made the bread with margerine.It turned out well except for some few problems.Example:the bread didnt rise well and it was hard.Please what are the solutions to these problems?Can i just mix yeast to the flour instead of putting it into the warm water to deproof it because i think its because the water was not warm enough that made the bread not to rise well.What do u think?Please reply as soon as possible.Thanks.
Hi Mimi, your Bread was hard because the Yeast did not get activated. It’s not compulsory to proof your yeast. Proofing the Yeast is just to determine whether the Yeast is alive or not. If you are very sure the yeast is alive, you can definitely skip the proofing process.
Hi Mimi, your Bread was hard because the Yeast did not get activated. It’s not compulsory to proof your yeast. Proofing the Yeast is just to determine whether the Yeast is alive or not. If you are very sure the yeast is alive, you can definitely skip the proofing process.
Wow!!nice video.I love your baking videos,i have benefited a lot from it.Please i want to ask whether i can use margarine instead of butter for the sweet white bread?Please i would love if u reply as soon as possible.Thanks.
Thanks for the great recipe, Lola. I used this and made it into buns. Very tasty!
Great! Thanks for the feedback. I’m glad it worked out well for you. 🙂
Great! Thanks for the feedback. I’m glad it worked out well for you. 🙂
Chef Lola, please I want to use this recipe but I don’t have vitamin c or vinegar will it still come out well.
I appreciate your no-knead recipe. God bless you.
Yes, Chioma it will turn out well. God bless you too!
Hi, aunty Lola, I try to make this using your recipes but I think my measurements and yeast proven is wrong please can you tell me measurements in kgs or gms, and when to add the milk. Thank you.
Thanks for the great recipe, Lola. I used this and made it into buns. Very tasty!
I noticed that the 1 cup of milk was not used in the video version, was this omitted in error?
Yes, that was an error. You can watch the re-do of the video here https://www.youtube.com/watch?v=QPNclzZA1YM
Yes, that was an error. You can watch the re-do of the video here https://www.youtube.com/watch?v=QPNclzZA1YM
I noticed that the 1 cup of milk was not used in the video version, was this omitted in error?
Hi, if I was to use vinegar do I need to add it into the flour as well? I ‘m just wondering since its not a dry ingredients.
Yes, you add it together with the other wet ingredients.
Yes, you add it together with the other wet ingredients.
Hi, if I was to use vinegar do I need to add it into the flour as well? I ‘m just wondering since its not a dry ingredients.
Hi Chef Lola I appreciate the time you take to teach with details. Please I would love to make one loaf at a time not as much as you made in your video as my household is small. Please may I have the measurements for just one loaf of this sweet bread? I anticipate your response. Thank you.
Hi Chef Lola I appreciate the time you take to teach with details. Please I would love to make one loaf at a time not as much as you made in your video as my household is small. Please may I have the measurements for just one loaf of this sweet bread? I anticipate your response. Thank you.
Good morning Ma. You are really doing a good work. I’ll love to meet you someday, by God’s grace. All the very best Ma.
Thanks a lot Eniojukan…I will really love to meet you too if God wills. Thanks for the love and God bless.
Thanks a lot Eniojukan…I will really love to meet you too if God wills. Thanks for the love and God bless.
Hello Chef Lola, thank you for your recipes. I just made this now , it was okay but the crust did not brown. Can I skip the steaming process? I have a small electric oven. (19ltrs)
Good morning Ma. You are really doing a good work. I’ll love to meet you someday, by God’s grace. All the very best Ma.
Enter your comment here…pls how many grams of flour is six cups
Enter your comment here…pls how many grams of flour is six cups
Please search for the measurement conversion table on the site.
Hi Blessing, Please search for the measurement conversion table on the site.
Wow this is good. In 1kg of floor how many kg of sugar and butter,milk will I use ma.
Wow this is good. In 1kg of floor how many kg of sugar and butter,milk will I use ma.
You mentuon Bread Foiur and not all purpose please can you tell Me what kind of fiour to use?
It’s better you use Bread flour but if you can’t get it you can use all purpose Flour.
It’s better you use Bread flour but if you can’t get it you can use all purpose Flour.
You mentuon Bread Foiur and not all purpose please can you tell Me what kind of fiour to use?