Milk Bread Recipe
Milk Bread Recipe
Table of Contents
Milk Bread Recipe
This soft and fluffy milk bread recipe is the ultimate guide for baking a delicious loaf of bread that is perfect for any occasion. Milk bread is known for its incredibly tender crumb and sweet, subtle flavor, which comes from the addition of milk and butter. Whether you’re a beginner baker or an experienced one, this easy to follow recipe will help you create the most perfect loaf of milk bread recipe at home. Perfect for breakfast, sandwiches, or simply with butter, this recipe guarantees a satisfying experience every time.
Description
Milk Bread Recipe; also known as Hokkaido milk bread or Japanese milk bread, is a beloved type of bread that originates from Japan. It’s famous for its incredibly soft texture, slightly sweet flavor, and beautiful golden color. The secret to its soft texture lies in a process called the “tangzhong” method. This technique involves cooking a portion of the flour and water (or milk) into a thick paste, which is then added to the rest of the dough. This ensures the bread stays moist and fluffy for days.
The addition of milk and butter in this milk bread recipe creates a soft and tender loaf with a subtle sweetness. The bread rises beautifully in the oven, with a soft, pillowy texture and a golden brown crust. Whether you’re making a sandwich or enjoying a slice with a warm cup of tea, this milk bread will make the perfect base for any occasion.
Making milk bread from scratch might sound intimidating, but this step by step guide makes it easy to bake this delicious, pillowy soft bread at home. You don’t need fancy equipment, just simple ingredients and a little patience. The results are well worth the effort, as the bread is incredibly soft and stays fresh for days, making it perfect for breakfast toast or as a side with soups.
When baking, it’s important to note that the dough will be a bit sticky and might require some extra flour while kneading, but that’s normal. The goal is to create a smooth, elastic dough that will rise to perfection. Once you’ve mastered this milk bread recipe, you can experiment with different variations, such as adding chocolate chips or raisins for a more indulgent treat.
Enjoy this soft, fluffy, and slightly sweet milk bread recipe that will leave your house smelling like heaven. Whether you’re new to baking or a seasoned pro, this recipe will become a go to in your kitchen.
Ingredients
- 2 cups all purpose flour
- 1/2 cup whole milk, warmed
- 2 tbsp unsalted butter, softened
- 1/4 cup granulated sugar
- 1 tsp active dry yeast
- 1/4 cup warm water
- 1 tsp salt
- 1 egg (for egg wash)
Instructions
- Prepare the Tangzhong:
- In a small saucepan, combine 1/4 cup flour and 1/2 cup of water (or milk). Heat the mixture over medium heat while constantly stirring until it thickens and forms a paste like consistency. This should take about 3 minutes. Once thickened, remove from heat and let it cool slightly.
- Activate the Yeast:
- In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy. If the yeast doesn’t foam, it may be expired, and you’ll need to start over with fresh yeast.
- Mix the Dough:
- In a large mixing bowl, combine the flour, salt, and cooled tangzhong. Add the activated yeast mixture, warm milk, and softened butter. Mix until it forms a sticky dough. You can use a wooden spoon or your hands.
- Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for about 10-12 minutes, until the dough becomes smooth and elastic. If the dough feels too sticky, add a small amount of flour, but be careful not to add too much. The dough should be soft and slightly tacky but not overly sticky.
- First Rise:
- Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
- Shape the Dough:
- After the dough has risen, punch it down gently to release air. Turn the dough onto a floured surface, and divide it into 3 equal portions. Roll each portion into a ball and let them rest for 10 minutes. Then, roll each ball into an oval shape and fold the edges inward, like a letter. Place the rolled dough pieces in a greased loaf pan.
- Second Rise:
- Cover the loaf pan with a towel and let the dough rise for another 30 minutes, or until it has risen above the edge of the pan.
- Preheat the Oven:
- Preheat the oven to 350°F (175°C).
- Egg Wash:
- Beat the egg and brush it over the top of the dough for a shiny, golden finish.
- Bake the Bread:
- Place the loaf in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and Serve:
- Allow the bread to cool on a wire rack for at least 15 minutes before slicing. Enjoy fresh or toasted with your favorite toppings.
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Milk Bread Recipe
Ingredients
- 2 cups all purpose flour
- 1/2 cup whole milk warmed
- 2 tbsp unsalted butter softened
- 1/4 cup granulated sugar
- 1 tsp active dry yeast
- 1/4 cup warm water
- 1 tsp salt
- 1 egg for egg wash
Instructions
- Prepare the Tangzhong:
- In a small saucepan, combine 1/4 cup flour and 1/2 cup of water (or milk). Heat the mixture over medium heat while constantly stirring until it thickens and forms a paste like consistency. This should take about 3 minutes. Once thickened, remove from heat and let it cool slightly.
- Activate the Yeast:
- In a small bowl, mix the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy. If the yeast doesn’t foam, it may be expired, and you’ll need to start over with fresh yeast.
- Mix the Dough:
- In a large mixing bowl, combine the flour, salt, and cooled tangzhong. Add the activated yeast mixture, warm milk, and softened butter. Mix until it forms a sticky dough. You can use a wooden spoon or your hands.
- Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for about 10-12 minutes, until the dough becomes smooth and elastic. If the dough feels too sticky, add a small amount of flour, but be careful not to add too much. The dough should be soft and slightly tacky but not overly sticky.
- First Rise:
- Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
- Shape the Dough:
- After the dough has risen, punch it down gently to release air. Turn the dough onto a floured surface, and divide it into 3 equal portions. Roll each portion into a ball and let them rest for 10 minutes. Then, roll each ball into an oval shape and fold the edges inward, like a letter. Place the rolled dough pieces in a greased loaf pan.
- Second Rise:
- Cover the loaf pan with a towel and let the dough rise for another 30 minutes, or until it has risen above the edge of the pan.
- Preheat the Oven:
- Preheat the oven to 350°F (175°C).
- Egg Wash:
- Beat the egg and brush it over the top of the dough for a shiny, golden finish.
- Bake the Bread:
- Place the loaf in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and Serve:
- Allow the bread to cool on a wire rack for at least 15 minutes before slicing. Enjoy fresh or toasted with your favorite toppings
Notes
- Tangzhong Method: This method is key to achieving the soft and fluffy texture of milk bread. The tangzhong paste helps retain moisture, which gives the bread its characteristic tenderness.
- Flour Type: All purpose flour works best for this recipe, but you can experiment with bread flour if you prefer a slightly firmer texture.
- Storage: Store any leftover milk bread in an airtight container at room temperature for up to 2-3 days. You can also freeze slices for longer storage.
- Add ins: Feel free to add raisins, chocolate chips, or herbs for an extra twist on this classic bread.
