This recipe yields incredibly soft and fluffy milk bread, reminiscent of Japanese Hokkaido milk bread. The secret lies in the tangzhong method, which creates a roux that enhances moisture and tenderness.
Ingredients:
For the Tangzhong (Water Roux):
- 25g (about 1/4 cup) Bread Flour
- 125ml (1/2 cup) Milk (whole or 2%)
For the Dough:
- 350g (about 2 3/4 cups) Bread Flour (plus extra for dusting)
- 50g (1/4 cup) Granulated Sugar
- 5g (1 teaspoon) Salt
- 7g (2 1/4 teaspoons) Instant Dry Yeast
- 125ml (1/2 cup) Milk (warm, about 100-110°F/38-43°C)
- 1 Large Egg (at room temperature)
- Tangzhong (prepared above)
- 50g (1/4 cup) Unsalted Butter (softened, at room temperature)
- 1 Tablespoon Milk (for brushing, optional)
Instructions:
1. Prepare the Tangzhong:
- In a small saucepan, whisk together the bread flour and milk until smooth.
- Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens into a smooth, pudding-like consistency. This should take about 2-3 minutes.
- Remove from heat and transfer the tangzhong to a small bowl. Cover it with plastic wrap directly on the surface to prevent a skin from forming. Let it cool to room temperature.
2. Combine Dry Ingredients:
- In the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl if kneading by hand, combine the bread flour, sugar, salt, and instant dry yeast. Whisk to combine.
3. Add Wet Ingredients:
- In a separate bowl, whisk together the warm milk and egg.
- Add the cooled tangzhong and the milk-egg mixture to the dry ingredients. Mix on low speed (or with a spatula if kneading by hand) until a shaggy dough forms.
4. Add Butter:
- Add the softened butter, one tablespoon at a time, mixing on medium-low speed until fully incorporated.
- Continue to knead the dough on medium speed for 8-10 minutes in a stand mixer, or 10-15 minutes by hand, until it becomes smooth, elastic, and slightly tacky.
5. First Rise:
- Lightly oil a large bowl. Transfer the dough to the bowl and turn it to coat.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Shape the Dough:
- Gently punch down the dough to release the air.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into equal portions, typically 3 or 4, depending on the size of your loaf pan.
- Shape each portion into a smooth ball.
- Roll each ball into an oval, then fold the two long sides into the middle, and then roll the dough tightly into a log.
- Place the logs seam-down into a greased 9×5 inch loaf pan.
7. Second Rise:
- Cover the loaf pan with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 45-60 minutes, or until it has risen to about 1 inch above the rim of the pan.
8. Bake:
- Preheat the oven to 350°F (175°C).
- Optional: lightly brush the top of the loaf with milk for a golden crust.
- Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- If the top is browning too quickly, loosely cover it with aluminum foil.
9. Cool:
- Remove the loaf from the oven and let it cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack to cool completely.
Tips for Extra Fluffiness:
- Use bread flour: It has a higher protein content, which creates more gluten and a softer, chewier texture.
- Warm milk: Warm milk activates the yeast more efficiently.
- Don’t over-knead: Over-kneading can make the bread tough. Knead until the dough is smooth and elastic.
- Proper proofing: Allow the dough to rise fully in a warm, draft-free place.
- Cool completely: Let the bread cool completely before slicing to prevent it from becoming gummy.
Enjoy your soft and fluffy milk bread!