Milk and Cornflakes Bread


Like most people I am a creature of habit and convenience when it comes to breakfast time. My default morning meals are either cereals and some fruit, or bread and whatever happens to be in the fridge. I’ve recently been trying out Hokkaido milk bread recipes, and the soft, sweet, milky slices makes for brilliant morning toast. After hearing about Christina Tosi’s cereal milk (from the Momofuku cookbook) it seemed a pretty obvious and tasty combination of breakfasts to make a cereal milk bread.

Milk and cornflakes bread

The combination works beautifully and makes for some seriously good toast, turning gold and crisp on the outside, but still soft and chewy in the centre.

Milk and Cornflakes Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 


Milk and cornflakes bread
  • 30g toasted cornflakes
  • 330ml whole milk
  • 440g strong white bread flour
  • 1 tspn salt
  • 2 tspn instant yeast
  • 40g brown sugar
  • 1 tbspn milk powder
  • 30g crushed cornflakes
  • 1 tbspn vegetable oil or melted butter

  1. Spread 30g of cornflakes out on a baking sheet and bake in a 150C oven for about 10 minutes until golden brown.
  2. Check them regularly to make sure they don’t burn, or get too dark as they will be bitter.
  3. Put the toasted cornflakes in a bowl with the milk and leave to infuse for one hour.
  4. Mix the flour, salt, yeast, sugar, milk powder, and crushed cornflakes in a bowl.
  5. Add the milk and cornflakes and the oil, mix well until a dough is formed.
  6. Knead for 10 minutes, the dough should be slightly tacky, make any adjustments with extra flour or water as necessary.
  7. When the dough is smooth and elastic and passes the ‘window pane’ test, form into a ball, place into an oiled bowl and leave covered to rise until doubled in volume (2-3 hours).
  8. Once risen knock back the dough, shape into a sandwich loaf and place in a loaf tin. Cover and leave to proof.
  9. When the dough has risen proud of the loaf tin, and doesn’t readily spring back when poked (this should take around 90 minutes), brush the top with milk and place into a pre-heated 160C oven for 40 minutes to bake.
  10. Rotate half way through, and if the top is getting too brown loosely cover with tin foil.
  11. When baked (internal temp of 85C) remove from the tin and leave to cool on a rack before eating.


Milk and cornflakes bread

Submitted to Yeastspotting


8 responses to “Milk and Cornflakes Bread”

  1. Katie says:

    That’s an adorable picture. I love the blue and white tablecloth!

  2. super creative! I love it!

  3. Kat says:

    I loved the idea of a soft & fluffy sandwich bread with milk & cornflakes in it,really,but when I tried the recipe,the bread became rather dense for some reason. I don’t know what I’ve done wrong; I’ve followed each step exactly!

    • Buntworthy says:

      Hi, glad you tried the recipe! Sorry it didn’t quite work out. I guess that’s the problem with not having an army of recipe testers to iron out all the pitfalls. I guess the my pointers would be to:
      make sure the dough is wet enough when you’re kneading it, it should be sticky to the touch (like the back of a post it note?)
      knead it until it’s smooth and elastic, I find the added corn means that it needs a bit more than standard white bread
      make sure to proof it enough (but not too much)
      Hope it works out better next time!

  4. Kelly says:

    This looks very yummy. But I’m curious, will this recipe work with Soy Milk instead of whole milk?

  5. […] the internet’s favourite food (there’s a Bacon Wikipedia Project after all), and after making cereal infused milk for bread, bacon infused milk for dessert is obviously next on the list.  Creme caramel might not be cool […]

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