Mini Milk bread | No Knead , Super Soft | How to Make Wonderful Mini Bread

The best result is with patient and love for making this bread. The time to wait how they grow…is fantastic!!! It’s the best bread I’ve ever eaten. It’s so perfect.


200g of Strong flour

150ml of milk

20g of sugar

2g of salt

4g of yeast

20g of unsalted butter

Square Muffin Frame (Cube Frame) 6 holes


1. 200g of bread flour + 20g of sugar + 2g of salt + East 4g. Coat each with flour. Mix it.

2. 150 ml milk. It’s roughly lumped together + 20g room temperature butter. To the point where the butter is absorbed into the dough. Mix it . Cover and ferment in warm place for 20 minutes.

3. It’s softened . Now fold the dough 10 times. Ferment in warm place for 30 minutes.

4. I’ll fold it 10 times again. Ferment in a warm place for 40 minutes. If you put your hands soaked in flour into the dough and make a hole, it means fermentation is well done.

5. Now I’m deflating gas. I’ll split it into six.( If you have confidence, without a scale, if you don’t have confidence, use the scales ). I do without scales!!

6. Pulling down the epidermis one by one. Gather them together, pinch them. Make it round. Cover with plastic wrap and ferment for 20 minutes.

7. 4 equal parts, round and round. Put it in a square muffin frame. Cover the wrap and ferment the dough to the top of the frame.

8. Bake in a preheated oven for 170 degrees for 18 to 20 minutes . Apply butter when it’s warm. It’s the best bread I’ve ever eaten.