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Soft and Fluffy Milk Bread Recipe

Soft and Fluffy Milk Bread Recipe
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★★★★★

5.2 from 25 reviews

This Soft and Fluffy Milk Bread recipe delivers a tender, springy Japanese-style loaf with a subtly sweet flavor and a delicate crust. Using the tangzhong method to create a water roux, this bread stays moist and fresh longer than traditional white bread. Perfect for sandwiches or enjoying plain, the bread is enriched with milk, butter, and egg, resulting in a beautifully soft texture that bounces back when pressed.

Ingredients

Scale

For the Tangzhong (Water Roux):

  • 3 tbsp bread flour
  • ½ cup milk
  • ¼ cup water

For the Dough:

  • 2½ cups (300g) bread flour
  • 2 tablespoons (14g) baker’s special dry milk or nonfat dry milk
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon (6g) table salt
  • 1 tablespoon instant yeast
  • ½ cup (113g) whole milk, warmed
  • 1 large egg
  • 4 tablespoons (57g) unsalted butter, melted

Instructions

  1. Prepare the Tangzhong: In a small saucepan, whisk together the water, milk, and bread flour until smooth. Place over low heat and cook, whisking constantly, until the mixture thickens and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. Remove from heat and transfer to a small bowl to cool to room temperature.
  2. Mix the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the cooled tangzhong, bread flour, dry milk, sugar, salt, instant yeast, warm milk, and egg. Mix on low speed until a rough dough forms.
  3. Knead the Dough: Increase the mixer speed to medium and knead the dough for about 10 minutes, until it becomes smooth and elastic. Add the melted butter, a little at a time, and continue kneading until fully incorporated and the dough passes the windowpane test.
  4. First Proof: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm, draft-free place until doubled in size, about 1 hour.
  5. Shape the Dough: Punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and divide it into 3 equal pieces. Roll each piece into a ball, cover with a damp cloth, and let them rest for 15 minutes.
  6. Form the Loaf: Roll each dough ball into an oval shape, then roll up tightly into a log. Place the logs into a greased 9×5-inch loaf pan, seam side down. Cover with plastic wrap and let the dough rise until it reaches about 80–90% of the pan’s height, approximately 1 to 1.5 hours.
  7. Preheat the Oven: Preheat your oven to 350°F (175°C).
  8. Bake the Bread: Brush the top of the loaf with an egg wash (1 beaten egg with 1 teaspoon water). Bake in the preheated oven for 30 to 35 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
  9. Cool: Remove the bread from the pan and let it cool on a wire rack before slicing.

Notes

  • Tangzhong Technique: This method helps retain moisture in the bread, resulting in a softer texture and longer freshness.
  • Room Temperature Ingredients: Ensure that your milk, egg, and butter are at room temperature to achieve the best dough consistency.
  • Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread.

Nutrition

Keywords: Japanese milk bread, soft bread recipe, fluffy bread, tangzhong bread, homemade bread

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