Description
Milk Bread Loaf is a soft, fluffy, and slightly sweet homemade bread known for its tender crumb and beautiful golden crust. Using the tangzhong method and simple, fresh ingredients, this loaf stays moist and fresh for days, perfect for breakfast toast, sandwiches, or creative sweet and savory variations.
Ingredients
Scale
For the Tangzhong
- 3 tablespoons all-purpose flour
- 1/2 cup water
For the Dough
- 3 1/2 cups all-purpose flour (sifted)
- 3/4 cup whole milk (warm)
- 2 tablespoons sugar
- 3 tablespoons unsalted butter (softened)
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs
Instructions
- Prepare the Tangzhong: Whisk equal parts flour and water (3 tablespoons flour and 1/2 cup water) in a small saucepan over medium heat until it thickens to a pudding-like consistency. Let it cool completely before using.
- Mix the Dough: In a large bowl, combine warm milk, yeast, and sugar. Stir lightly and let the yeast activate for 5 to 10 minutes until bubbling and frothy. Add eggs, the cooled tangzhong, sifted flour, salt, and softened butter. Mix until a soft dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 10 to 15 minutes until smooth, elastic, and slightly sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 8 to 10 minutes.
- First Proof: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours or until doubled in size.
- Shape and Second Proof: Gently punch down the dough, shape it to fit a greased loaf pan, cover, and let it rise again for 30 to 45 minutes until nearly doubled.
- Bake: Preheat the oven to 350°F (175°C). Brush the loaf top with egg wash for a glossy finish. Bake for 30 to 35 minutes until golden brown and hollow sounding when tapped. Cool completely before slicing.
Notes
- Use fresh yeast for the best rise and texture.
- Do not skip the tangzhong; it creates the soft crumb.
- Proof dough in a warm spot (75-80°F) to speed yeast activity.
- Handle dough gently when punching down and shaping to preserve airiness.
- Let the loaf cool fully before slicing to retain structure and softness.
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 160
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: milk bread, tangzhong bread, soft bread, fluffy bread, homemade loaf, Japanese milk bread, sandwich bread