We’ve always been captivated by Pan De Leche, that irresistibly soft and fluffy milk bread hailing from Filipino kitchens. It’s a comforting staple that brings a touch of warmth to breakfast or snacks, blending simple ingredients into pure delight.
In our easy recipe, we’ll walk you through creating these golden loaves with everyday pantry staples. Whether you’re a baking novice or pro, you’ll love how this homemade version captures authentic flavors that keep everyone coming back for more.
Ingredients
In our Pan De Leche recipe, we select high-quality ingredients that deliver the soft, fluffy texture and authentic Filipino flavors this milk bread is celebrated for. These components, used in a logical sequence, ensure even novice bakers achieve bakery-worthy results.
Dry Ingredients
- 2 ¼ teaspoons active dry yeast (we recommend proofing it in warm liquid for optimal rise)
- 4 cups all-purpose flour (sifted to remove lumps and promote even mixing)
- ½ cup granulated sugar (for a subtle sweetness that balances the milk’s richness)
- 1 teaspoon salt (fine sea salt works best to enhance flavor without overpowering)
Wet Ingredients
- 1 cup warm milk (heated to 100-110°F to activate yeast without killing it)
- 2 large eggs (at room temperature for better incorporation and a tender crumb)
- ¼ cup unsalted butter (melted and cooled slightly, as it adds moisture and a buttery finish)
Optional Additions
- 1 teaspoon vanilla extract (for a hint of aroma that elevates the bread’s comforting appeal, if desired for variation)
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 150 |
| Protein (g) | 4 |
| Carbohydrates (g) | 25 |
| Fat (g) | 5 |
Required Tools and Equipment
To bring our Pan De Leche recipe to life, we need a selection of essential tools and equipment that ensure precise measurements, proper mixing, and perfect baking. These items help us achieve the soft, fluffy texture that makes this Filipino milk bread so irresistible.
Basic Kitchen Essentials
We recommend starting with these foundational tools for accurate preparation:
- Measuring cups and spoons: These allow us to measure ingredients like flour, sugar, and milk precisely, ensuring the dough’s consistency.
- Large mixing bowl: Ideal for combining dry and wet ingredients, providing ample space to knead the dough without spills.
- Whisk or wooden spoon: A simple whisk helps us blend the wet ingredients smoothly, while a wooden spoon is perfect for initial mixing.
Mixing and Kneading Tools
For the dough-making process, these tools make our work efficient and effective:
- Stand mixer with dough hook attachment or hand mixer: We prefer a stand mixer for effortless kneading, as it develops the gluten needed for that signature soft texture. If using a hand mixer, opt for one with a dough hook to save time.
- Silicone spatula: This tool lets us scrape down the sides of the bowl, ensuring all ingredients are evenly incorporated.
Baking and Proofing Equipment
To bake and proof the bread properly, gather these items:
- Loaf pan or baking sheet: A standard 9×5-inch loaf pan works best for shaping our Pan De Leche, helping it rise evenly and maintain its form.
- Oven thermometer: While not always necessary, this ensures our oven is at the exact temperature (around 350°F) for optimal baking results.
- Plastic wrap or clean kitchen towel: Used for covering the dough during proofing, it keeps the environment moist and warm for the yeast to activate.
Additional Tools for Precision
For those who want to elevate their baking experience, consider these:
- Instant-read thermometer: We use this to check if the warm milk reaches 110°F, preventing yeast from being killed or under-activated.
- Cooling rack: Essential for letting the baked bread cool evenly, preserving its soft interior and preventing sogginess.
With these tools in hand, we’re fully prepared to move seamlessly from mixing our ingredients to baking delicious Pan De Leche loaves.
Instructions
We guide you through creating our irresistible Pan De Leche with simple, step-by-step directions that ensure a soft, fluffy result every time. Let’s transform those fresh ingredients and tools into homemade bread perfection.
Prepare the Ingredients
Before we begin, gather and measure all ingredients for efficiency. Start by warming the milk to 110°F in a microwave or on the stovetop—ensure it’s not too hot to avoid killing the yeast. In separate bowls, whisk the eggs lightly and melt the unsalted butter until fully liquid. Measure out the dry ingredients like all-purpose flour, granulated sugar, salt, and active dry yeast as listed in our ingredients section. This preparation sets the stage for smooth mixing and helps us achieve the authentic, tender texture of Pan De Leche.
Mix the Dough
We activate the yeast by dissolving it in the warm milk along with a tablespoon of sugar—stir until foamy, about 5-10 minutes, to ensure it’s alive and ready. In a large mixing bowl, combine the dry ingredients: 4 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1 teaspoon of salt. Add the wet ingredients—foamy yeast mixture, whisked eggs, melted butter, and optional vanilla extract—then use a stand mixer with a dough hook on medium speed to knead for 8-10 minutes until the dough is smooth and elastic. Feel the dough transform under your hands; it should pull away from the bowl sides, signaling it’s perfectly mixed for that signature Pan De Leche softness.
First Proof
Once mixed, shape the dough into a ball and place it in a lightly oiled large mixing bowl. Cover with plastic wrap or a clean kitchen towel and let it proof in a warm, draft-free spot for 1-1.5 hours until it doubles in size. We recommend checking the dough’s rise by gently pressing it; it should leave a slight indentation, indicating the yeast has worked its magic to create those airy pockets essential for fluffy Pan De Leche.
Shape the Bread
After the first proof, punch down the dough gently to release air bubbles, then transfer it to a floured surface. Divide the dough into two equal portions for loaves and roll each into a tight rectangle. Fold the edges inward and roll up tightly to form logs, then place them seam-side down in greased loaf pans. This shaping step ensures even baking and enhances the bread’s structure, giving our Pan De Leche its iconic pillowy form.
Second Proof
Cover the shaped loaves with a clean kitchen towel and let them proof again in a warm area for 30-45 minutes until they rise about 50% more. Watch as the dough puffs up; this second proof is crucial for developing the tender, cloud-like crumb that makes Pan De Leche a favorite for breakfast or snacks.
Bake the Bread
Preheat your oven to 350°F and position the rack in the center for even heat distribution. Bake the proofed loaves for 25-30 minutes until golden brown on top and an instant-read thermometer inserted in the center reads 190°F. As the bread bakes, you’ll smell the warm, milky aroma filling your kitchen, signaling our homemade Pan De Leche is ready to cool on a rack before slicing.
Make-Ahead and Storage Tips
One of the joys of baking Pan De Leche is its flexibility for busy schedules, allowing us to prepare it in advance without sacrificing that signature soft and fluffy texture. Let’s explore practical strategies to make ahead and store this delightful Filipino milk bread effectively.
Make-Ahead Strategies
We recommend preparing Pan De Leche dough ahead to streamline your baking process and ensure fresh bread whenever you crave it. Follow these steps for optimal results:
- Prepare the Dough the Night Before: After mixing and kneading the dough as outlined in our step-by-step instructions, cover it tightly with plastic wrap or a reusable beeswax wrap after the first proofing. Refrigerate the dough for up to 24 hours to slow fermentation, which enhances flavor development and makes the bread even more tender.
- Shape and Proof in Advance: If you’re planning ahead for a specific meal, shape the dough into loaves right after the first rise, then place them in greased loaf pans. Cover with a clean kitchen towel and refrigerate for up to 12 hours. When ready to bake, remove from the fridge and let it sit at room temperature for 30-45 minutes to allow for a second proofing, ensuring the dough rises evenly and achieves that irresistible airy crumb.
- Freeze Unbaked Loaves: For longer make-ahead options, shape the dough into loaves, wrap each one individually in plastic wrap, and place in a freezer-safe bag. Freeze for up to 1 month. Thaw in the refrigerator overnight, then proof at room temperature before baking to recapture the warm, comforting aroma that fills your kitchen.
By using these techniques, we can enjoy the fresh-baked scent and pillowy softness of Pan De Leche with minimal effort on the day of serving.
Storage Guidelines
Proper storage is key to preserving the moist, buttery goodness of Pan De Leche after baking. Here’s how we handle it to maintain its quality:
- Short-Term Storage at Room Temperature: Once cooled completely on a wire rack, store the baked loaves in an airtight container or zip-top bag at room temperature. This keeps the bread fresh for 2-3 days, preventing it from drying out while retaining its subtle milky sweetness.
- Refrigeration for Extended Freshness: For bread that will last beyond a few days, wrap cooled loaves tightly in plastic wrap or aluminum foil and refrigerate. It stays fresh for up to 1 week. Reheat slices in a toaster oven for 2-3 minutes to restore that just-baked warmth and soft texture, evoking the cozy feel of a Filipino breakfast.
- Freezing for Long-Term Use: To freeze baked Pan De Leche, slice the loaf first for easy portioning, then wrap slices individually in plastic wrap and place in a freezer-safe bag. Frozen bread maintains its quality for up to 3 months. Thaw slices at room temperature for 1-2 hours or overnight in the fridge, and warm in the oven at 350°F for 5 minutes to revive the golden crust and fluffy interior.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature | 2-3 days | Use an airtight container to lock in moisture and flavor. |
| Refrigeration | Up to 1 week | Wrap tightly to avoid staleness; reheat before eating. |
| Freezing | Up to 3 months | Slice before freezing for convenience; thaw gently. |
Conclusion
We’ve loved sharing this simple Pan De Leche recipe with you
It’s a fantastic way to bring authentic Filipino flavors into your kitchen
Baking it lets us create something truly special for our families and friends
Remember we’re here to inspire more homemade treats
Give it a try and enjoy the warm satisfaction of fresh-baked bread.
Frequently Asked Questions
What is Pan De Leche?
Pan De Leche is a popular Filipino milk bread known for its soft, fluffy texture and comforting taste. It’s a versatile staple, perfect for breakfast or snacks, and features a simple recipe that captures authentic flavors with ingredients like milk, eggs, and butter.
What ingredients are needed for Pan De Leche?
The key ingredients include active dry yeast, all-purpose flour, granulated sugar, salt, warm milk, eggs, melted unsalted butter, and optional vanilla extract. Each helps achieve the bread’s signature soft texture and mild sweetness, with each slice offering about 150 calories, 4g protein, 25g carbs, and 5g fat.
What tools and equipment are required to make Pan De Leche?
You’ll need basic kitchen essentials like measuring cups, a large mixing bowl, a stand mixer for kneading, and baking tools such as a loaf pan or baking sheet. Proofing requires a warm spot, and an oven is essential for baking to ensure even results.
How do I make Pan De Leche step by step?
Start by mixing ingredients to form a dough, then knead until smooth. Let it proof until doubled in size, shape into loaves, and proof again. Bake at the recommended temperature until golden. The process emphasizes proper kneading and proofing for the best texture.
Can I prepare Pan De Leche in advance?
Yes, you can make the dough ahead and refrigerate it overnight for easier shaping and proofing. Alternatively, shape loaves and freeze them unbaked, then bake from frozen when needed, allowing for fresh bread with minimal effort on the day of serving.
How should I store Pan De Leche?
Store at room temperature in an airtight container for up to 2 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months. Thaw at room temperature and reheat in the oven to restore its soft texture and aroma.
Is this recipe suitable for baking beginners?
Absolutely, the Pan De Leche recipe is beginner-friendly with simple steps and common ingredients. It includes clear instructions for mixing, kneading, and baking, making it easy for anyone to create delicious loaves at home with basic kitchen skills.