oft, airy, and delicately sweet, this Fluffy Milk Bread Loaf is the kind of bread you’ll want to eat warm straight from the oven. Inspired by Japanese and Hokkaido milk bread, it’s perfect for sandwiches, toast, or simply enjoyed with butter. The secret to its tenderness lies in the use of warm milk and a tangzhong-style roux that keeps it moist and pillowy for days.
Ingredients:
Tangzhong (Roux):
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3 tbsp bread flour
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½ cup whole milk
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½ cup water
Dough:
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2¾ cups bread flour
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2 tbsp sugar
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1 tsp salt
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2¼ tsp instant yeast (1 packet)
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½ cup warm whole milk
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1 large egg (room temperature)
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¼ cup unsalted butter, softened
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Instructions:
Step 1: Make the Tangzhong
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In a small saucepan, whisk together 3 tbsp flour, ½ cup milk, and ½ cup water.
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Cook over medium heat, whisking constantly until it thickens into a smooth paste.
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Remove from heat and let it cool to lukewarm.
Step 2: Make the Dough
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In a large bowl or stand mixer, combine bread flour, sugar, salt, and instant yeast (keep yeast away from salt initially).
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Add the lukewarm tangzhong, warm milk, and egg. Mix until a sticky dough forms.
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Knead (by hand or mixer) for 8–10 minutes, then gradually add softened butter in pieces. Continue kneading until smooth, elastic, and slightly tacky.
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Form into a ball, cover, and let rise for 1 to 1½ hours, or until doubled.
Step 3: Shape and Final Rise
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Punch down the dough and divide into 3 equal pieces. Shape each into a ball, then roll out into an oval and roll up jelly-roll style.
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Place rolls side-by-side in a greased loaf pan.
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Cover loosely and let rise again for 45–60 minutes until puffy and just above the rim.
Step 4: Bake
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Preheat oven to 350°F (175°C).
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Brush loaf with milk or egg wash (optional for golden top).
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Bake for 25–30 minutes or until golden brown and internal temperature reaches ~190°F (88°C).
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Cool in pan 10 minutes, then transfer to a wire rack.
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