Fluffy Milk Bread Recipe

This recipe creates a wonderfully soft, fluffy, and tender milk bread that is perfect for sandwiches, toast, or simply enjoyed on its own. The secret to its incredible texture lies in the tangzhong method, a Japanese technique where a portion of the flour and liquid is cooked into a paste before being added to the main dough. This process gelatinizes the starches, allowing the dough to retain more moisture, resulting in an exceptionally soft crumb and a longer shelf life. The finished loaf has a delicate sweetness and a beautiful, pillowy texture that you’ll love.

Ingredients:

For the Tangzhong:

• 3 tablespoons (30g) all-purpose flour
• 1/2 cup (120ml) milk

For the Main Dough:

• 1/2 cup (120ml) milk, warmed to about 110°F (43°C)
• 1/4 cup (50g) granulated sugar
• 2 1/4 teaspoons (7g) active dry yeast or instant yeast
• 1 large egg, room temperature
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon (6g) salt
• 3 tablespoons (42g) unsalted butter, softened

For the Egg Wash (Optional):

• 1 large egg yolk
• 1 tablespoon milk

Instruction:

1. Prepare the Tangzhong: In a small saucepan, whisk together the 3 tablespoons of all-purpose flour and 1/2 cup of milk until no lumps remain. Place the saucepan over medium-low heat and cook, stirring constantly with a spatula or whisk. The mixture will begin to thicken and form a paste. Continue to cook until it thickens to a consistency similar to a thick pudding or glue. This should take about 3-5 minutes. The ideal temperature for the paste is around 149°F (65°C). Once it reaches this consistency, remove it from the heat and transfer it to a small bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the tangzhong to prevent a skin from forming. Let it cool to room temperature. This step can be done in advance and stored in the refrigerator for up to two days.
2. Activate the Yeast: In the bowl of a stand mixer, or a large mixing bowl if kneading by hand, combine the warmed milk, granulated sugar, and yeast. Stir gently and let the mixture sit for 5-10 minutes. If using active dry yeast, you’ll see a frothy, bubbly layer form on top, which indicates the yeast is active. If using instant yeast, you can proceed directly to the next step, but a brief rest period is still helpful.
3. Mix the Dough: To the yeast mixture, add the cooled tangzhong, the large egg, the remaining 2 1/2 cups of all-purpose flour, and the salt. Using the dough hook attachment of your stand mixer, begin mixing on low speed until a shaggy dough forms, about 1-2 minutes. The dough will be quite sticky at this stage.
4. Knead the Dough and Add Butter: Increase the mixer speed to medium and knead for about 5 minutes. The dough will start to become smoother and pull away from the sides of the bowl. At this point, add the softened butter, one tablespoon at a time, allowing each piece to be fully incorporated before adding the next. This is a crucial step for developing the rich, buttery flavor and soft texture. Once all the butter is added, continue kneading on medium speed for another 10-15 minutes. The dough should be very smooth, elastic, and pass the “windowpane test.” To perform this test, pull a small piece of dough and stretch it. If you can stretch it thin enough to see light through it without it tearing, it is properly kneaded.
5. First Rise (Bulk Fermentation): Lightly grease a large bowl. Form the kneaded dough into a smooth ball and place it in the greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free place to rise for 1 to 1 1/2 hours, or until it has doubled in size.
6. Shape the Loaves: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces. For each piece, you have a few shaping options to create the classic, rounded loaf seen in the image:
   • Method A (Folding): Gently flatten one piece of dough into a rectangle. Fold the top third down to the center, then the bottom third up to the center, like a letter. Turn the dough over and roll it into a tight log. Pinch the seam to seal.
   • Method B (Rolling): Flatten one piece of dough into a rectangle. Starting from one of the shorter sides, roll the dough tightly into a log. Pinch the seam to seal it.
   Repeat with the second piece of dough. Place each shaped loaf, seam-side down, into a standard 9×5 inch (23×13 cm) loaf pan that has been lightly greased and floured.
7. Second Rise (Proofing): Cover the loaf pans loosely with plastic wrap or a kitchen towel. Let the dough rise in a warm, draft-free place for about 45-60 minutes, or until the dough has risen to about 1-2 inches above the rim of the pan. This is the stage shown in the photograph, where the loaves are beautifully domed and have a pillowy appearance.
8. Preheat Oven and Apply Egg Wash: About 20 minutes before the end of the second rise, preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg yolk and milk for the optional egg wash. Gently brush the tops of the risen loaves with the egg wash. Be careful not to deflate the dough. The egg wash will give the bread a beautiful golden-brown color and a shiny crust.
9. Bake: Place the loaf pans in the preheated oven. Bake for 30-35 minutes, or until the tops are golden brown and the internal temperature reaches 190°F (88°C) when checked with an instant-read thermometer. If the tops are browning too quickly, you can loosely tent the pans with foil for the last 10 minutes of baking.
10. Cool: Carefully remove the baked loaves from the oven. Let them rest in their pans for 5-10 minutes. Then, gently turn them out onto a wire rack to cool completely. This is a critical step; cutting into the bread while it is still warm can make the crumb gummy. Once fully cooled, the bread is ready to be sliced and enjoyed.

This bread is best enjoyed fresh on the day it is baked but will stay incredibly soft and delicious for several days when stored in an airtight container at room temperature.