Skip to Content
  • Prep
    2 hr 15 min
  • Total
    3 hr
  • Serving
    2 loaves

Milk Bread


  • 250 ml (1 cup) sugar
  • 250 ml (1 cup) warm water
  • 2 packages instant yeast
  • 1.5 L (6 cups) white bread flour
  • 5 ml (1 tsp.) salt
  • 2 eggs
  • 375 ml (1 ½ cups) Dairyland 2% lactose free milk
  • The juice from a ¼ lemon
  • 45 ml (3 tbsp.) Dairyland butter, melted
  • 80 ml (1/3 cup) sugar
  • 60 ml (1/4 cup) water


  1. In a bowl, combine the sugar and warm water. Add the yeast and set aside in a warm area for 15 minutes.
  2. In another bowl, combine the flour and salt. Pour the flour into the bowl of a stand mixer. Make a well in the centre of the flour and add the eggs, milk, lemon juice, and sugar/yeast mixture.
  3. Using your stand’s hook attachment, mix the dough on medium speed for approximately 5 minutes (add flour if mixture becomes too sticky). Add the melted butter and continue to mix until the dough is elastic.
  4. Place the dough into a lightly greased bowl and cover with a damp towel. Let rise in a warm area for 1 hour and 30 minutes.
  5. On a clean, floured work surface, divide the dough into 6 balls. Place 3 balls in 2 different 9-inch x 5-inch bread molds. Cover the molds with a damp towel and let rise in a warm area for 30 minutes, meanwhile preheat oven to 180°C (350°F).
  6. Place a baking sheet filled with water on the bottom rack of oven. Bake the bread on the centre rack for approximately 40 minutes.
  7. Remove the bread from the oven once done. In a bowl, combine the sugar and water and heat in the microwave for 1 minute. Brush the loaves with the sugar/water mixture and let rest at least 10 minutes prior to serving.

Products in this recipe

Lactose Free 2 Milk

Lactose Free 2% Milk

Carton: 946 ML, 1.89L
Jug: 4L