melkbrood

Melkbrood, meaning milk bread in Dutch, refers to a soft, enriched loaf common in Dutch-speaking culinary traditions and among Afrikaans-speaking communities. It is distinguished by a tender crumb and a mildly sweet flavor, produced by using milk as a primary liquid and adding fat such as butter or oil, and sometimes eggs.

The dough typically combines flour, milk, yeast, a small amount of sugar, and fat. It is kneaded until smooth, allowed to rise, shaped into a loaf or rolls, and baked until the crust is pale and the interior is light and moist. The result is a bread with a pale exterior and a fine, soft texture that remains tender for a few days when stored properly.

Melkbrood is commonly eaten fresh for breakfast or as a snack. It is often sliced and served with butter, jam, or cheese, and can also be used for simple sandwiches. In some preparations, bakers glaze the loaf with a milk-based glaze or dust it with a light sugar topping to enhance sweetness and shine.

Regional notes: melkbrood is found in bakeries and homes in Dutch-speaking regions and in Afrikaans-speaking communities, where it is valued as an everyday, versatile bread. It contrasts with lean breads by its enriched dough and milder sweetness. Variations may include flavorings such as cinnamon or vanilla, or serving suggestions that emphasize its bread-and-butter character.