Name: Turkish Milk Bread in a Pan Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Turkish
Ingredients: 2 ½ cups all-purpose flour; 2 tablespoons sugar; 1 teaspoon salt; 2 teaspoons instant yeast; ¾ cup warm milk; ¼ cup warm water; 2 tablespoons unsalted butter, softened; 1 egg (for dough); 1 tablespoon milk; 1 tablespoon butter

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If you’ve ever dreamed of bread so soft you could use it as a pillow, you’re in for a treat with this Turkish Milk Bread in a Pan Recipe. This classic Turkish favorite delivers incredible fluffiness, a light, pillowy texture, and a touch of sweetness that makes every bite irresistible. Whether you serve it for breakfast with a swipe of jam or alongside a savory stew, Turkish Milk Bread in a Pan Recipe is a heartwarming staple you’ll want to bake again and again. Let’s dive into this kitchen gem together!

Turkish Milk Bread in a Pan Recipe - Recipe Image

Ingredients You’ll Need

What makes Turkish Milk Bread in a Pan Recipe so magical is its short list of everyday ingredients, each working together to create that signature softness and delicate flavor. Don’t skip any—every one has a part to play in building the perfect loaf!

All-purpose flour: Provides the structure and base for the incredibly tender crumb.
Sugar: Adds a gentle sweetness, helping to feed the yeast while perfectly balancing the flavor.
Salt: Enhances all the flavors and keeps the bread from tasting flat.
Instant yeast: The secret to an airy, beautifully risen loaf—no waiting for a starter!
Warm milk: Creates extra softness and a creamy richness that makes milk bread famous.
Warm water: Blends with the milk for just the right moisture, activating the yeast.
Unsalted butter (softened): Gives the crumb a tender, melt-in-your-mouth bite and adds subtle flavor.
Egg (for dough): Contributes to the bread’s golden color and pillowy structure.
Milk (for brushing): Helps the tops bake to an appealing, glossy finish.
Butter (for brushing after baking): Adds shine and that irresistible just-baked scent when brushed over the warm bread.

How to Make Turkish Milk Bread in a Pan Recipe

Step 1: Activate the Yeast

Begin this Turkish Milk Bread in a Pan Recipe by combining your warm milk, warm water, sugar, and yeast in a large mixing bowl. Give this a quick stir, then let it sit for 5–10 minutes until you see bubbles and a lovely foamy layer forming on top. This lets you know your yeast is alive and ready to do its work—never underestimate this small but important pause!

Step 2: Make the Dough

Add your egg, softened butter, salt, and all-purpose flour to the bubbly mixture. Stir everything together until it starts to form a soft, slightly sticky dough. Now’s the time to get hands-on; knead by hand (or use a dough hook attachment) for about 8–10 minutes. The dough should become smooth and elastic—a sign you’ve developed plenty of gluten for that perfect rise!

Step 3: First Rise

Cover the bowl with a clean towel and set it somewhere warm. Give the dough about an hour to double in size. Watching it puff up is almost as satisfying as eating the bread later—patience here translates to a lighter, fluffier crumb in your Turkish Milk Bread in a Pan Recipe.

Step 4: Shaping the Dough

Once your dough has doubled, gently punch it down and divide it into four equal pieces. Shape each piece into a smooth ball for even baking and that iconic, bakery-style look. Don’t stress too much about perfection: rustic rounds are charming and inviting.

Step 5: Second Rise in the Pan

Grease a 9-inch nonstick round pan (or cake tin), and arrange your dough balls inside, with just a bit of space between each. Cover and leave them for another 30–40 minutes. By the end, the dough balls should expand, touch, and fill the pan, promising a pull-apart effect when done.

Step 6: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Brush the tops of the dough with a little milk for that bakery gloss. Bake for 20–25 minutes, until your kitchen smells amazing and the tops turn golden and slightly shiny.

Step 7: Brush with Butter and Cool

As soon as the bread comes out of the oven, lovingly brush melted butter over the warm rolls. This final touch locks in moisture, intensifies the aroma, and gives the bread a gorgeous sheen. Let cool slightly before digging in (if you can wait!).

How to Serve Turkish Milk Bread in a Pan Recipe

Garnishes

A sprinkle of sesame or nigella seeds before baking adds an authentic Turkish touch and a bit of crunch on top. For something sweet, sift a little powdered sugar over warm rolls, or try a drizzle of honey right before serving for an irresistible shine and a touch of luxury.

Side Dishes

Turkish Milk Bread in a Pan Recipe truly shines alongside classic Turkish breakfasts: think salty feta, olives, sliced tomatoes, and cucumbers. It also pairs beautifully with hearty soups and rich stews, perfect for soaking up every drop of broth or sauce.

Creative Ways to Present

For special occasions, pull the rolls apart and arrange them in a bread basket lined with a colorful towel. For brunch, slice each roll and make adorable mini sandwiches stuffed with cheese, greens, or even a swipe of chocolate hazelnut spread.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the cooled Turkish Milk Bread in a Pan Recipe tightly in plastic wrap or store in an airtight container. It will stay soft and delicious at room temperature for up to two days.

Freezing

For longer storage, freeze individual rolls (or the entire loaf) wrapped well in plastic and aluminum foil. This keeps in the freezer for up to two months. Simply thaw at room temperature, and it’s nearly as good as fresh!

Reheating

To revive that just-baked magic, warm leftover bread in a low oven (300°F or 150°C) for 5–10 minutes, or zap individual rolls in the microwave for 10–20 seconds. The result? Soft, fragrant bread without drying out.

FAQs

Can I use active dry yeast instead of instant yeast?

Absolutely! Just be sure to activate it in the warm liquid with sugar for a few extra minutes until it becomes foamy before continuing with the recipe.

What if I don’t have a round pan?

No problem—any oven-safe dish of a similar size will work. You can even use a square pan or a deep pie plate for a fun twist on the classic loaf shape.

How can I make this Turkish Milk Bread in a Pan Recipe dairy-free?

Swap the milk for a plant-based alternative like almond or soy milk, and use vegan butter or a mild-flavored oil. The bread will still come out beautifully tender.

Can I make the dough the night before?

Yes! Prepare the dough, let it rise once, then cover and refrigerate overnight. Shape and do the second rise in the pan before baking the next morning for fuss-free, fresh bread.

How do I know when the bread is fully baked?

The Turkish Milk Bread in a Pan Recipe is done when golden on top and it sounds hollow when gently tapped on the bottom. If you’re unsure, a quick look at the interior with a knife reveals a soft but not doughy crumb.

Final Thoughts

Whether you’re a seasoned baker or just starting out, this Turkish Milk Bread in a Pan Recipe is a joy to make and even more delightful to share. Every loaf is a little celebration—soft, inviting, and full of comfort. Give it a try, and you’ll soon find it has earned top billing in your regular baking rotation!

Turkish Milk Bread in a Pan Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 4–6 servings 1x
Diet: Vegetarian

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Description

Indulge in the soft and fluffy delight of Turkish Milk Bread made in a pan. This easy-to-follow recipe yields a delicious bread perfect for any time of day.

Ingredients

Scale

Dough:

2 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons instant yeast
¾ cup warm milk
¼ cup warm water
2 tablespoons unsalted butter, softened
1 egg (for dough)

For Brushing:

1 tablespoon milk
1 tablespoon butter

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Instructions

Prepare the Dough: Combine warm milk, warm water, sugar, and yeast. Add egg, softened butter, salt, and flour. Mix and knead until smooth.
Rising: Let the dough rise for 1 hour until doubled. Divide into 4 pieces, shape into balls, and place in a greased pan.
Rising Again: Let the dough rise again for 30–40 minutes. Preheat the oven to 350°F (175°C).
Baking: Brush dough with milk, bake for 20–25 minutes until golden. Brush with melted butter.
Serve: Let cool slightly before serving.