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Soft and Fluffy Milk Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 55 reviews
  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 1 loaf (about 12 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

This Soft and Fluffy Milk Bread recipe yields a tender, light loaf with a slightly sweet flavor and a delicate crumb. Using the traditional tangzhong method, the bread stays moist and airy for days, perfect for sandwiches or enjoying plain. The step-by-step process includes making a cooked flour paste, kneading the dough with butter, and allowing two rises before baking to perfection.

Ingredients

Scale

Tangzhong

  • 3 tablespoons bread flour
  • 1/2 cup whole milk

Dough

  • 2 1/2 cups bread flour
  • 3/4 cup whole milk, warm
  • 1 large egg
  • 1/4 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, softened

For Brushing

  • 1 tablespoon milk or 1 egg (for egg wash)

Instructions

  1. Make the Tangzhong: In a saucepan, whisk together 3 tablespoons bread flour and 1/2 cup milk over medium heat. Stir constantly until the mixture thickens to a pudding-like consistency. Remove from heat and let it cool to room temperature.
  2. Mix the Dough: In a large bowl, combine the cooled tangzhong, warm milk, sugar, egg, instant yeast, and bread flour. Stir to form a rough dough mixture.
  3. Knead the Dough: Add salt and softened butter to the dough. Knead by hand for 10–15 minutes or with a stand mixer for about 8 minutes until the dough is smooth, elastic, and slightly tacky.
  4. First Rise: Place the dough in a greased bowl, cover it tightly with a clean towel or plastic wrap, and let it rise in a warm place for 60 to 90 minutes until it has doubled in size.
  5. Shape the Loaf: Punch down the risen dough gently. Divide it into three equal parts. Shape each portion into an oval and then roll each oval into a log. Place the three logs side by side into a greased loaf pan.
  6. Second Rise: Cover the pan with a towel or plastic wrap and allow the shaped dough to rise again for 45 to 60 minutes until it is puffy and about to overflow the edges of the pan.
  7. Preheat Oven and Prepare for Baking: Preheat your oven to 350°F (175°C). Brush the top of the dough with milk or egg wash to promote a golden, glossy crust.
  8. Bake the Bread: Bake the loaf for 30 to 35 minutes until the top is golden brown. If it starts to brown too quickly, tent the bread loosely with aluminum foil to prevent burning.
  9. Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing. Enjoy your soft and fluffy milk bread fresh or toasted.

Notes

  • The tangzhong method helps keep the bread soft and fresh for longer.
  • Use bread flour for better gluten development and a fluffier loaf.
  • Ensure milk is warm but not hot when mixing the dough to activate yeast without killing it.
  • Knead thoroughly for best texture—if using a stand mixer, use the dough hook attachment.
  • Brushing with egg wash gives a shiny, golden crust; milk wash results in a softer crust.
  • If the bread browns too fast, tent with foil to avoid burning while baking through.
  • Allow bread to cool completely before slicing to avoid gummy texture.

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Find it online: https://tastyfoodfix.com/soft-and-fluffy-milk-bread-recipe/