Description
Soft, fluffy, and slightly sweet, this Japanese-inspired Milk Bread is perfect for breakfast, snacks, or sandwiches. Made with a special tangzhong method, it stays tender and fresh for days.
Ingredients
- Bread Flour: 3 1/2 cups (420 g) for structure and chewiness
- Whole Milk: 1 cup (240 ml) for moisture and flavor
- Unsalted Butter: 4 tbsp (60 g) softened, for richness
- Granulated Sugar: 1/4 cup (50 g) for sweetness
- Instant Yeast: 2 1/4 tsp (7 g) for a reliable rise
- Salt: 1 tsp (6 g) to balance flavors
- Egg: 1 large, for binding and tenderness
- Tangzhong: 3 tbsp bread flour + 1/2 cup milk + 1/2 cup water, cooked into a smooth paste for softness
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and grease your loaf pan.
- Combine Ingredients: Prepare the tangzhong by whisking flour, milk, and water in a saucepan over medium heat until thickened. In a mixing bowl, combine bread flour, sugar, salt, yeast, milk, egg, butter, and tangzhong.
- Prepare Your Cooking Vessel: Shape the dough into a ball, place in a greased bowl, and cover with a damp cloth. Let it rise until doubled, about 1 hour.
- Assemble the Dish: Punch down the dough, divide into equal portions, roll into balls, and place in the loaf pan.
- Cook to Perfection: Bake for 25–30 minutes until golden brown on top.
- Finishing Touches: Brush with melted butter as soon as it comes out of the oven.
- Serve and Enjoy: Slice and serve warm or cooled.
Notes
- For a glossy finish, brush with egg wash before baking.
- Tent with foil halfway through baking for a softer crust.
- Store in an airtight bag for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
Keywords: milk bread, shokupan, Japanese bread, tangzhong bread, fluffy bread recipe