Description
Soft milk bread is a pillowy, buttery loaf that’s slightly sweet and incredibly fluffy. Perfect for breakfast, sandwiches, or snacks.
Ingredients
Scale
- 3 tbsp bread flour (for Tangzhong)
- 1/2 cup water
- 1/2 cup whole milk
- 2 1/2 cups bread flour
- 2 tbsp milk powder
- 3 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1/2 cup warm whole milk
- 1 large egg
- 3 tbsp unsalted butter (softened)
Instructions
- Make Tangzhong: Cook 3 tbsp bread flour with water and milk over medium heat, whisking until it forms a thick paste. Let it cool.
- In a bowl, combine flour, sugar, milk powder, salt, yeast, Tangzhong, milk, and egg. Knead into a sticky dough.
- Add butter gradually and knead until the dough becomes smooth and elastic.
- Let rise in a greased bowl until doubled, 1–2 hours.
- Punch down dough, divide into 3 parts, shape, and place into a greased loaf pan.
- Allow second rise until dough reaches top of the pan, about 45–60 minutes.
- Bake at 350°F (175°C) for 25–30 minutes or until golden brown.
- Cool for 10 mins in pan, then transfer to a wire rack.
Notes
- Using bread flour is essential for the fluffiest texture.
- Tangzhong helps the bread retain moisture and softness for days.
- Try variations like milk buns, Nutella-filled rolls, or cheesy layers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 4g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg