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Milk Bread Loaf Recipe

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3.9 from 46 reviews

  • Author: Alice
  • Total Time: 2 hours 35 minutes
  • Yield: 1 loaf (12 slices)
  • Diet: Vegetarian

Description

Milk Bread Loaf is a deliciously soft, fluffy, and slightly sweet homemade bread known for its tender crumb and golden crust. Made using the tangzhong method, this bakery-style loaf is perfect for sandwiches, toast, or simply enjoyed warm with butter. Its unique preparation method ensures it stays fresh and moist for days, making it a comforting staple for any kitchen.

Ingredients

Tangzhong

  • 3 tbsp bread flour
  • ½ cup whole milk

Dough

  • 3 cups bread flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 2¼ tsp instant yeast (1 packet)
  • ¾ cup warm milk
  • 1 large egg
  • ¼ cup unsalted butter, softened

Egg Wash

  • 1 egg
  • 1 tbsp milk

Instructions

  1. Prepare Tangzhong: In a saucepan, whisk together the bread flour and whole milk for the tangzhong. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let it cool completely before using.
  2. Mix Dry Ingredients: In a large bowl, combine 3 cups bread flour, sugar, salt, and instant yeast evenly.
  3. Add Wet Ingredients: Add the cooled tangzhong, warm milk, beaten egg, and softened butter into the bowl with dry ingredients. Mix until a rough dough forms.
  4. Knead Dough: Knead the dough by hand or with a stand mixer fitted with a dough hook for 10 to 12 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
  5. First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
  6. Shape Loaf: Punch down the risen dough gently to release air. Shape it into a loaf shape and place it into a greased loaf pan.
  7. Second Rise: Cover the loaf pan and allow the dough to rise again until it puffs up and nearly doubles in size, about 45 to 60 minutes.
  8. Apply Egg Wash: Beat together 1 egg and 1 tablespoon milk. Brush this egg wash gently over the top of the loaf to help it develop a shiny golden crust.
  9. Bake Bread: Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
  10. Cool: Remove the bread from the oven and cool completely on a wire rack before slicing to allow the crumb to set.

Notes

  • The tangzhong method helps produce an exceptionally soft and fluffy texture.
  • Store the bread in an airtight container at room temperature for up to 4 days to maintain freshness.
  • This milk bread is excellent for making French toast or homemade sandwiches due to its tender crumb.
  • If the crust browns too quickly while baking, tent the loaf loosely with aluminum foil to prevent burning.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://myhomemadecooking.com/milk-bread-loaf-recipe/