MILK BREAD

Prep Time: 20 minutesRise Time: 1.5 – 2 hours (divided into two rises)Bake Time: 25 – 30 minutesTotal Time: ~3 hoursDifficulty: IntermediateYield: 1 loaf (about 8 slices) Why You’ll Love This Milk Bread Milk bread is beloved worldwide for its pillowy soft crumb, slightly sweet flavor, and tender crust. Unlike regular sandwich bread, milk bread

Equipment

• Mixing bowls
• Saucepan
• Whisk
• Stand mixer with dough hook (optional) or hands for kneading
• Loaf pan (8.5 x 4.5 inch recommended)
• Kitchen towel or plastic wrap

Ingredients

Tangzhong (Water Roux):

• 3 tbsp bread flour
• ½ cup (120 ml) whole milk

Dough:

• 2 ½ cups (320 g) bread flour
• ¼ cup (50 g) granulated sugar
• 1 tsp salt
• 2 tsp instant dry yeast
• ⅓ cup (80 ml) whole milk , warm (100–110°F / 38–43°C)
• 1 large egg , room temperature
• 4 tbsp (55 g) unsalted butter , softened
• Tangzhong (from above)

Instructions

Step 1: Make the Tangzhong (Water Roux)

1. In a small saucepan, whisk together the 3 tbsp bread flour and ½ cup milk until smooth.
2. Heat over medium-low heat, stirring constantly with a whisk, until the mixture thickens to a pudding-like consistency. This takes about 3–5 minutes. ezstandalone.cmd.push(function () { ezstandalone.showAds(117); });
3. Remove from heat and let cool completely to room temperature.
4. Tangzhong is the secret to soft, moist bread that stays fresh longer!

Step 2: Prepare the Dough

1. In a large mixing bowl or stand mixer, combine the bread flour , sugar , salt , and instant yeast .
2. In a separate bowl, whisk together the warm milk , egg , and cooled tangzhong .
3. Gradually add the wet ingredients to the dry ingredients, mixing until a rough dough forms. ezstandalone.cmd.push(function () { ezstandalone.showAds(120); });
4. Add the softened butter and knead for about 10–15 minutes by hand or 7–10 minutes with a stand mixer until the dough is smooth, elastic, and slightly tacky but not sticky.

Step 3: First Rise

1. Shape the dough into a ball and place it in a lightly greased bowl.
2. Cover with plastic wrap or a damp towel and let it rise in a warm place until doubled in size, about 1–1.5 hours. ezstandalone.cmd.push(function () { ezstandalone.showAds(122); });

Step 4: Shape the Loaf

1. Punch down the risen dough to release air.
2. On a lightly floured surface, divide the dough into 3 equal portions. ezstandalone.cmd.push(function () { ezstandalone.showAds(123); });
3. Roll each portion into an oval, then fold the edges in and roll into a tight cylinder.
4. Place the 3 rolls side by side in a greased loaf pan.
5. Cover and let rise again until doubled, about 45 minutes. ezstandalone.cmd.push(function () { ezstandalone.showAds(125); });

Step 5: Bake

1. Preheat the oven to 350°F (175°C).
2. Optional: Brush the top of the loaf with milk or an egg wash for a shiny crust.
3. Bake for 25–30 minutes or until the bread is golden brown on top and sounds hollow when tapped.
4. Remove from the pan and cool completely on a wire rack before slicing. ezstandalone.cmd.push(function () { ezstandalone.showAds(127); });

Notes

Room temperature: Wrap in plastic wrap or place in a bread box for up to 3 days. Freezer: Slice and freeze in an airtight bag for up to 1 month. Toast straight from the freezer. Room temperature: Wrap in plastic wrap or place in a bread box for up to 3 days. Freezer: Slice and freeze in an airtight bag for up to 1 month. Toast straight from the freezer.