Know what’s on your plate
Milk bread
Calories & nutrition facts
made with milk, commercial
Nutrition facts
Per 100 g% DV- Calories 263 kcal —
- Protein 10 g 20%
- Carbohydrate 45 g 16%
- Fat 3 g 4%
- Saturated fat 0.8 g 4%
- Fibre 3.4 g 12%
- Sugars 4.2 g —
- Sodium 578 mg 25%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.33 µg 2%
- Thiamin (B1) 0.42 mg 35%
- Riboflavin (B2) 0.34 mg 26%
- Niacin (B3) 4.2 mg 27%
- Pantothenic acid (B5) 0.26 mg 5%
- Vitamin B6 0.06 mg 3%
- Folate (B9) 95 µg 24%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 106 mg 8%
- Iron 3 mg 17%
- Magnesium 35 mg 8%
- Phosphorus 123 mg 10%
- Potassium 144 mg 3%
- Zinc 1 mg 9%
- Copper 0.12 mg 13%
- Manganese 0.33 mg 14%
- Selenium 31.2 µg 57%
Similar foods
- Milk bread roll298 kcal / 100 g
- Milk wheat breadindustrialized284 kcal / 100 g
- White breadcommercially prepared, toasted290 kcal / 100 g
- Milk rollfrom bakery376 kcal / 100 g
- Cornbreadprepared from recipe, made with low fat (2%) milk266 kcal / 100 g
- White wheat breadmilk based257 kcal / 100 g
- Breadcommercial, not further defined250 kcal / 100 g
- Wheat bread274 kcal / 100 g
Questions about Milk bread
What is milk bread?
Milk bread is a soft, lightly sweet bread made with milk, often enriched with butter or eggs. The name covers several styles, including the fluffy Japanese shokupan and the braided Jewish challah-like milk loaves.
How do you make milk bread extra soft and fluffy?
Cook a small portion of the flour with milk into a thick paste, cool it, then knead it into the dough; this tangzhong method helps the loaf stay moist. Let the dough rise until doubled, shape it, prove again and bake at about 175 °C until golden, usually 25–35 minutes for a loaf.
How should you store milk bread so it stays soft?
Keep it in an airtight bag or bread bin at room temperature and eat it within a few days. For longer storage, slice and freeze it; toast slices straight from frozen rather than refrigerating the loaf, which can make bread stale faster.
What do people eat with milk bread?
Its gentle sweetness works well with butter and jam, or with savoury fillings such as egg salad, ham or cheese. Thick slices are also good for French toast, while Japanese shokupan is often used for tamago sando and fruit sandwiches.
Can you use milk bread instead of white bread?
Yes: use it for sandwiches, toast or breadcrumbs, but expect a softer, sweeter result. Milk bread has 4.2 g sugars per 100 g, compared with 4.2 g in white bread only if the same data key applies; since no white-bread sugar figure is available, compare by taste rather than sugar content.
Is milk bread high in protein?
It provides 10 g protein per 100 g, and a typical slice is much lighter than 100 g. Its listed protein is higher than white bread's 7.9 g per 100 g, though slice size and recipe affect the amount you eat.
Does milk bread contain milk, and can you make it dairy-free?
Traditional milk bread contains milk, and some recipes also use butter, so check the ingredient list if you need to avoid dairy. You can make a dairy-free version with an unsweetened plant drink and plant-based butter, although the flavour and crumb may differ.
Source: Canadian Nutrient File 7291 · per 100 g · carbohydrate per EU label, fibre excluded
