Soft and Buttery Filipino Monay Bread You’ll Want to Bake Every Week

Soft and Buttery Filipino Monay Bread You’ll Want to Bake Every Week

Filipino Monay Bread Recipe: Soft, Dense, and Perfectly Golden

Prep: min | Cook: min | Total: min

Servings:

Ingredients

• 4 cups bread flour (or all-purpose flour)
• ¼ cup milk powder
• ⅔ cup sugar
• ½ teaspoon salt
• ¾ cup lukewarm water (adjust as needed)
• 1 teaspoon instant yeast
• ¼ cup unsalted butter or margarine, softened
• 1 medium egg
• 2 tablespoons milk or evaporated milk
• Ingredient Swaps & Tips:
• Bread Flour vs. All-Purpose: Bread flour gives a chewier bite, but all-purpose works fine.
• No Milk Powder? Substitute with liquid milk, but reduce water slightly.
• Butter or Margarine: Either works—use what you have!
• Evaporated Milk Finish: Adds shine and slight sweetness. Optional but recommended.
• Step-by-Step Instructions:
• Mix Dry IngredientsIn a large bowl, combine bread flour, milk powder, sugar, and salt. Stir until well distributed. Create a well in the center.
• Activate YeastPour lukewarm water into the well and sprinkle the instant yeast over it. Stir gently to moisten.
• Add Wet IngredientsAdd the softened butter and egg. Slowly mix in the surrounding flour mixture until a dense dough forms.
• KneadKnead the dough for 8–10 minutes until smooth and elastic. If dry, add water 1 tablespoon at a time.
• First RiseShape the dough into a ball, place in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for about 1 hour.
• Shape the DoughPunch down and knead lightly. Shape into a log and divide into 4 equal parts. Shape each into a ball, then halve each to make 8.
• Second RisePlace on a baking tray, spaced apart. Slice each ball halfway across the top. Cover and let rise for 30 minutes.
• BakeBake at 160°C/350°F for 15–20 minutes, depending on how golden you like your crust.
• Brush While HotRemove from oven and immediately brush with milk for a shiny, slightly sticky finish.
• Tips for Success:
• Don’t rush the rising time. Letting the dough double in size develops better flavor and texture.
• Cut deep enough. That iconic Monay line needs a confident slice—about halfway down.
• Use lukewarm water. Not hot! Too much heat will kill the yeast.
• Want an extra glossy top? Mix a little sugar into the milk glaze.
• Serving Suggestions:
• Dip in Hot Chocolate or coffee for breakfast.
• Slice and serve with cheese or Big Family Banana Pudding for a sweet snack.
• Make a sandwich with leftover Chocolate Chip Banana Bread for the ultimate comfort pairing.
• Storage Tips:
• Room Temp: Store in a bread box or airtight container for up to 3 days.
• Freezer: Freeze for up to 1 month. Wrap each bun in plastic and place in a freezer bag.
• To Reheat: Microwave for 15 seconds or toast lightly.
• More Baked Treats You’ll Love:
• These Easy Pumpkin Spice Muffins
• This Chocolate Chip Banana Bread

Instructions

1. Mix : Dry IngredientsIn a large bowl, combine bread flour, milk powder, sugar, and salt. Stir until well distributed. Create a well in the center.
2. Activate : YeastPour lukewarm water into the well and sprinkle the instant yeast over it. Stir gently to moisten.
3. Add : Wet IngredientsAdd the softened butter and egg. Slowly mix in the surrounding flour mixture until a dense dough forms.
4. Knead: Knead the dough for 8–10 minutes until smooth and elastic. If dry, add water 1 tablespoon at a time.
5. First : RiseShape the dough into a ball, place in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for about 1 hour.
6. Shape the : DoughPunch down and knead lightly. Shape into a log and divide into 4 equal parts. Shape each into a ball, then halve each to make 8.
7. Second : RisePlace on a baking tray, spaced apart. Slice each ball halfway across the top. Cover and let rise for 30 minutes.
8. Bake: Bake at 160°C/350°F for 15–20 minutes, depending on how golden you like your crust.
9. Brush : While HotRemove from oven and immediately brush with milk for a shiny, slightly sticky finish.
10. Tips for Success: Don’t rush the rising time. Letting the dough double in size develops better flavor and texture.
11. Cut deep enough. That iconic Monay line needs a confident slice—about halfway down.
12. Use lukewarm water. Not hot! Too much heat will kill the yeast.
13. Want an extra glossy top? Mix a little sugar into the milk glaze.
14. Serving Suggestions: Monay bread is incredibly versatile. Try these pairings:
15. Dip in : Hot Chocolate or coffee for breakfast.
16. Slice and serve with cheese or : Big Family Banana Pudding for a sweet snack.
17. Make a sandwich with leftover : Chocolate Chip Banana Bread for the ultimate comfort pairing.
18. For a cozy baking day, pair it with these : Pumpkin Spice Muffins and Chocolate Chip Cookie Bites.
19. Storage Tips: Room Temp: Store in a bread box or airtight container for up to 3 days.
20. Freezer: Freeze for up to 1 month. Wrap each bun in plastic and place in a freezer bag.
21. To Reheat: Microwave for 15 seconds or toast lightly.
22. For best results, don’t brush with milk before freezing—do it after reheating.
23. More Baked Treats You’ll Love: Love this Filipino bakery vibe? Try these:
24. These : Easy Pumpkin Spice Muffins
25. This : Chocolate Chip Banana Bread
26. These : No-Fail Old School No-Bake Cookies
27. Final Thoughts: This Monay Bread Recipe is a true nostalgic bake that brings warmth to your kitchen and joy to your table. Whether you eat it plain, toasted, or with your favorite toppings, it’s a timeless comfort food worth mastering.
28. 💬 Have you made this recipe? Let me know how it turned out in the comments, or tag @chefmaniac with your homemade Monay! Don't forget to subscribe for more Filipino-inspired bakes and cozy classics.

Nutrition

• Calories:
• Fat:
• Carbs:
• Protein:

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