Cotton Soft Milk Bread

Ingredients

For the Dough:

• 3 cups (375g) all-purpose flour
• 2 ¼ teaspoons (7g) instant yeast
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• ¾ cup (180ml) warm milk (not hot)
• 1 large egg (room temperature)
• ¼ cup (60g) unsalted butter, softened

Optional Tangzhong (for extra softness):

• 2 tablespoons flour
• ½ cup (120ml) water or milk

For Egg Wash:

• 1 egg yolk
• 1 tablespoon milk

🔥 Intensity & Technique Notes

• Mixing Intensity: Medium – Proper gluten development is essential
• Kneading Intensity: Medium to high – Dough should become smooth and elastic
• Proofing Sensitivity: High – Avoid over-proofing to maintain structure
• Baking Precision: Moderate – Keep an eye on browning

Instructions

Step 1: Prepare the Tangzhong (Optional but Recommended)

1. In a small saucepan, whisk together 2 tablespoons flour and ½ cup water or milk. Cook over medium heat, stirring constantly, until the mixture thickens into a paste (about 2–3 minutes). Remove from heat and let it cool completely.
2. Why this matters: Tangzhong locks in moisture, giving the bread its signature softness.

Step 2: Mix the Dough

1. In a large mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk, egg, and the cooled tangzhong mixture. Mix until a sticky dough forms.

Step 3: Knead the Dough

1. Transfer the dough to a lightly floured surface. Knead for 8–10 minutes until it becomes smooth and elastic. Gradually incorporate the softened butter and continue kneading for another 5–7 minutes.
2. Tip: The dough should pass the “windowpane test” — stretch it gently; if it doesn’t tear easily, it’s ready.

Step 4: First Proof (Bulk Fermentation)

1. Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 60–90 minutes, or until doubled in size.

Step 5: Shape the Dough

1. Punch down the dough to release air. Divide it into 3–4 equal portions. Roll each into a smooth ball, then flatten slightly and roll into logs.
2. Arrange the logs in a greased loaf pan.

Step 6: Second Proof

1. Cover the loaf pan and let the dough rise again for 30–40 minutes until it puffs up and fills the pan.

Step 7: Apply Egg Wash

1. Mix egg yolk and milk, then gently brush over the top of the dough for a golden, glossy finish.

Step 8: Bake

1. Preheat your oven to 180°C (350°F). Bake for 25–30 minutes until the top is golden brown and the loaf sounds hollow when tapped.
2. Tip: If the top browns too quickly, loosely cover with foil during the last 10 minutes.

Step 9: Cool & Serve

1. Remove from the pan and let the bread cool on a wire rack. Slice once fully cooled for the best texture.

Nutrition

Calories: 180 kcal · Protein: 5g · Fat: 5g · Carbohydrates: 28g · Saturated Fat: 3g · Fiber: 1g · Sugar: 6g · Sodium: 120mg