Few things are more satisfying than pulling a freshly baked loaf of bread from the oven, especially when it’s as light and fluffy as a milk bread loaf. With its pillow-soft texture and slightly sweet flavor, milk bread (also known as Hokkaido or Japanese milk bread) is a dream for bakers and bread lovers alike. Whether you enjoy it as toast, for sandwiches, or simply on its own, this heavenly soft milk bread loaf is sure to become a favorite in your kitchen. Follow this step-by-step guide to make your own at home!
Ingredients
For this milk bread loaf, we’ll be using the Tangzhong method,
a Japanese technique that creates incredibly soft and fluffy bread by
incorporating a roux-like starter.
For the Tangzhong (starter):
- 2 tbsp
all-purpose flour
- 1/4 cup
water
- 1/4 cup
milk
For the dough:
- 2 3/4 cups
bread flour (or all-purpose flour)
- 2 tbsp
sugar
- 1 tsp salt
- 2 1/4 tsp
(1 packet) active dry yeast
- 1/2 cup
warm milk (110°F/45°C)
- 1/4 cup
heavy cream or milk
- 1 large
egg
- 3 tbsp
unsalted butter, softened
Instructions
Step 1: Make the Tangzhong
- In a small
saucepan, whisk together the flour, water, and milk for the Tangzhong.
- Cook over
medium heat, stirring continuously, until the mixture thickens into a
paste. This will take about 2-3 minutes.
- Once it
reaches a thick, pudding-like consistency, remove from heat and let it
cool to room temperature.
Step 2: Prepare the Dough
- In a small
bowl, combine the warm milk with the yeast and sugar. Let it sit for 5-10
minutes until the mixture becomes frothy.
- In a large
mixing bowl or the bowl of a stand mixer, add the flour, salt, and sugar.
Mix together.
- Add the
cooled Tangzhong, yeast mixture, heavy cream (or milk), and egg to the
flour mixture.
- Mix on low
speed or knead by hand until the ingredients come together into a sticky
dough.
Step 3: Knead and Incorporate Butter
- Once the
dough has formed, gradually add the softened butter, one tablespoon at a
time.
- Continue
kneading for 8-10 minutes (by hand or using a dough hook attachment) until
the dough becomes smooth, soft, and elastic. It should no longer be
sticky.
Pro Tip: The dough should pass the "windowpane
test"—meaning you should be able to stretch a small piece of dough thin
enough to see light through it without it tearing.
Step 4: First Rise
- Place the
dough in a lightly greased bowl, cover it with a damp cloth or plastic
wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until
it has doubled in size.
Step 5: Shape the Loaf
- Once the
dough has risen, punch it down to release any air bubbles.
- Divide the
dough into 3 equal portions. Roll each portion into a smooth ball.
- Using a
rolling pin, flatten each dough ball into an oval shape. Fold the sides of
the oval toward the center, then roll it up tightly like a log.
- Place the
rolled dough logs seam-side down in a lightly greased 9x5-inch loaf pan,
side by side.
Step 6: Second Rise
- Cover the
loaf pan with a cloth or plastic wrap and let the dough rise for another
45 minutes to 1 hour, or until it has puffed up and nearly doubled in size.
Step 7: Bake
- Preheat
your oven to 350°F (180°C).
- Brush the
top of the dough with milk or a beaten egg for a glossy finish.
- Bake for
25-30 minutes, or until the top is golden brown and the loaf sounds hollow
when tapped.
- If the
bread is browning too quickly, cover it loosely with aluminum foil during
the last 10 minutes of baking.
Step 8: Cool and Enjoy
- Remove
the loaf from the oven and let it cool in the pan for 10 minutes.
- Transfer
the bread to a wire rack to cool completely before slicing (if you can resist
cutting into it while it’s still warm!).
Pro Tip: For extra softness, brush the loaf with melted
butter while it’s still warm.
FAQs
1. Can I make this milk bread loaf without a stand mixer?
Yes! You can knead the dough by hand—it will just take a bit more time and elbow grease. Knead the dough for about 10-15 minutes until it becomes smooth and elastic.2. Can I freeze milk bread?
Absolutely! You can freeze the whole loaf or slices of milk bread. Wrap the bread tightly in plastic wrap and aluminum foil before freezing. When ready to eat, thaw it at room temperature or toast slices directly from frozen.3. Why use the Tangzhong method?
Tangzhong helps retain moisture in the bread, which keeps it softer for longer. It also improves the texture, making the bread lighter and fluffier.4. Can I use whole wheat flour?
You can substitute up to half of the bread flour with whole wheat flour, but keep in mind that the bread may be denser and not as fluffy.Conclusion
This heavenly soft milk bread loaf is a must-try for any home baker. Whether
you’re an experienced bread maker or a beginner, the Tangzhong method ensures a
foolproof, pillowy loaf that’s perfect for sandwiches, toast, or simply
enjoying on its own. Once you’ve made this milk bread, it will become a staple
in your kitchen, and you’ll never want to go back to store-bought bread again!