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Soft and Fluffy Japanese Milk Bread Loaf with Tangzhong Method Recipe

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4.3 from 78 reviews

  • Author: Alice
  • Total Time: 2 hours 45 minutes
  • Yield: 1 loaf (12 slices)
  • Diet: Vegetarian

Description

This Milk Bread Loaf is exceptionally soft, fluffy, and slightly sweet with a tender crumb. Perfect for sandwiches, toast, or enjoying warm with butter, it’s a bakery-style bread you’ll want to make again and again.

Ingredients

Tangzhong

  • 3 tbsp bread flour
  • ½ cup milk

Dough

  • 2½ cups bread flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 2¼ tsp active dry yeast
  • ¾ cup warm milk
  • 1 large egg
  • 3 tbsp unsalted butter, softened

Instructions

  1. Make Tangzhong: In a small saucepan, whisk together bread flour and milk for the tangzhong. Cook over medium heat, stirring constantly, until a thick paste forms. Remove from heat and cool completely.
  2. Combine Dry Ingredients: In a large mixing bowl, mix 2½ cups bread flour, sugar, salt, and active dry yeast until well blended.
  3. Add Wet Ingredients: Add warm milk, the egg, and cooled tangzhong to the dry ingredients. Stir until a dough begins to form.
  4. Knead Dough: Knead the dough on a lightly floured surface for 8 to 10 minutes until it becomes smooth and elastic.
  5. Incorporate Butter: Gradually knead in the softened unsalted butter until the dough is fully smooth and the butter evenly distributed.
  6. First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until the dough doubles in size.
  7. Shape Loaf: Punch down the risen dough to release gases, then shape it into a loaf. Place it into a greased loaf pan.
  8. Second Rise: Cover the pan and let the dough rise again for 30 to 45 minutes until it nearly doubles.
  9. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
  10. Bake Bread: Bake the bread for 30 to 35 minutes, or until the crust is golden brown and sounds hollow when tapped.
  11. Cool and Serve: Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

  • The tangzhong method creates the bread’s signature softness and moist crumb.
  • Store the bread in an airtight container to keep it fresh for up to 4 days.
  • Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
  • You can brush the baked loaf with melted butter for a shiny, soft crust if desired.
  • This bread is excellent for sandwiches, toast, or simply enjoying with butter or jam.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://myhomemadecooking.com/soft-and-fluffy-japanese-milk-bread-loaf-with-tangzhong-method-recipe/