Milk bread is a soft, light, and fluffy bread that has a slightly sweet, rich flavor thanks to the milk and butter in the dough. It’s often referred to as “Hokkaido milk bread” due to its roots in Japan, and is beloved for its cloud-like texture that pulls apart easily. Perfect for sandwiches or simply enjoying with a bit of butter, this milk bread recipe is surprisingly simple to make, yet yields an incredibly soft, pillowy loaf.
Ingredients:
- For the Tangzhong (flour paste):
- 1/4 cup (30g) bread flour
- 1/2 cup (120ml) milk
- For the dough:
- 3 cups (360g) bread flour
- 1/4 cup (50g) sugar
- 1 1/2 tsp salt
- 2 1/4 tsp (1 packet) instant yeast
- 1/2 cup (120ml) whole milk, lukewarm
- 2 tbsp (30g) unsalted butter, softened
- 1 egg
- 1/2 cup (120ml) warm water
Instructions:
- Make the Tangzhong:
- In a small saucepan, whisk together 1/4 cup bread flour and 1/2 cup milk.
- Cook over medium heat while stirring constantly until the mixture thickens and reaches 149°F (65°C), or until you can see the whisk lines in the paste.
- Remove from heat and allow it to cool to room temperature.
- Prepare the Dough:
- In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast.
- Add the lukewarm milk, egg, and warm water. Mix until combined.
- Add the cooled tangzhong and softened butter to the bowl. Mix everything until a dough begins to form.
- Knead the dough by hand or in a stand mixer with a dough hook until it is smooth and elastic (about 8-10 minutes). If using a stand mixer, knead on medium speed.
- First Proofing:
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap.
- Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.
- Shape the Dough:
- Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface.
- Roll the dough into a rectangle, then fold it like a letter (fold the top and bottom into the center).
- Roll it up tightly to form a loaf shape.
- Second Proofing:
- Grease a loaf pan and place the shaped dough inside. Cover and let it rise for about 45 minutes to 1 hour, or until the dough has risen just above the rim of the pan.
- Bake:
- Preheat your oven to 350°F (175°C).
- Brush the top of the loaf with a little milk or egg wash for a golden finish.
- Bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool:
- Remove the bread from the pan and let it cool on a wire rack.
- Allow it to cool completely before slicing.
Enjoy your fluffy, soft milk bread, whether it’s fresh from the oven or toasted with a pat of butter!
