Milk Bread Recipe
A soft, pillowy japanese milk bread recipe made using the tangzhong method, delivering that signature fluffy texture found in Japanese bakeries.
Equipment
- 9x5 loaf pan
- Small saucepan
- stand mixer or bowl for hand-kneading
Ingredients
Tangzhong
- 3 tbsp bread flour
- ½ cup whole milk
Dough
- 3 cups bread flour
- ⅓ cup granulated sugar
- 2¼ tsp instant yeast
- 1 tsp salt
- ⅓ cup warm whole milk
- 1 large egg
- 4 tbsp unsalted butter softened
- 1 egg beaten (for egg wash)
Instructions
Make the Tangzhong
- In a small saucepan, whisk together the bread flour and milk until no lumps remain. Cook over medium-low heat, whisking constantly, for 3-4 minutes, until the mixture thickens into a thick, pudding-like paste. Remove from heat and let it cool to room temperature.
Make the Dough
- In a large bowl or stand mixer, combine the bread flour, sugar, yeast, and salt. Add the cooled tangzhong, warm milk, and egg, mixing until a shaggy dough forms.
- Knead the dough for 10-12 minutes, either by hand or with a stand mixer, until it becomes smooth. Add the softened butter a tablespoon at a time, continuing to knead until fully incorporated and the dough becomes smooth, elastic, and slightly tacky but not sticky. This step takes patience, especially if kneading a milk bread recipe by hand, but is essential for proper gluten development.
First Rise
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 to 1.5 hours, until it has roughly doubled in size.
- Gently punch down the risen dough, then divide it into 3 equal portions.. Shape each portion into a smooth oval, roll it up like a cinnamon roll, and arrange all three pieces side by side in a greased 9×5-inch loaf pan.
Shape and Second Rise
- Cover and let the shaped dough rise again for about 45 minutes to an hour, until it has puffed up and nearly reaches the top of the pan.
- Brush the top of the risen loaf gently with beaten egg. Bake at 350°F (175°C) for 28-32 minutes, until deeply golden brown on top and the loaf sounds hollow when tapped.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Cooling the tangzhong to room temperature before adding it to the dough is important, since adding it too hot can kill the yeast before it has a chance to properly activate.
- Kneading a milk bread recipe by hand takes longer than using a stand mixer, generally closer to 15-18 minutes, so be patient and don't rush the process, since proper gluten development is essential for that signature soft texture.
- The dough should feel tacky but not sticky once fully kneaded; if it's too sticky to handle, a small amount of extra flour can be added, but avoid adding too much, which can make the bread dense.
- Rolling the dough sections like cinnamon rolls before placing them in the pan is what creates the distinctive pull-apart layers visible when this bread is sliced.
- Once baked, this bread stays soft for several days at room temperature when stored in an airtight container or bag, longer than most standard bread recipes.