Soft and Fluffy Milk Bread

Discover the ultimate recipe for Soft and Fluffy Milk Bread, a show-stopping loaf with pillowy layers, a luscious aroma, and a subtle sweetness that makes it perfect for any occasion. This bread gets its incredible texture and long-lasting freshness from the tangzhong method, where a flour-water paste is cooked into the dough, creating a delightfully soft crumb. Crafted with rich whole milk, a touch of butter, and just the right amount of sugar, this milk bread is ideal for breakfast toast, sandwiches, or simply enjoyed on its own. With a straightforward step-by-step process that’s beginner-friendly, this recipe yields a golden, bakery-quality loaf you’ll want to bake again and again. Whether you're a seasoned baker or just starting out, this Soft and Fluffy Milk Bread is bound to become your go-to homemade bread recipe!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 8

Ingredients

• 380 grams Bread flour
• 50 grams Sugar
• 5 grams Salt
• 7 grams Instant yeast
• 235 milliliters Whole milk
• 55 grams Unsalted butter
• 1 large Egg
• 120 milliliters Water
• 25 grams Bread flour (for tangzhong)

Directions

Step 1

Begin by preparing the tangzhong. In a small saucepan, combine 25 grams of bread flour with 120 milliliters of water. Whisk until no lumps remain. Cook over medium heat, stirring constantly, until the mixture thickens to a paste (this takes about 3-4 minutes). Remove from heat and let cool to room temperature.

Step 2

In a large mixing bowl, combine the remaining bread flour, sugar, salt, and instant yeast. Whisk together to combine.

Step 3

In a separate bowl, mix together the cooled tangzhong, whole milk, egg, and 5 grams of the melted butter. Whisk until smooth.

Step 4

Add the wet ingredients to the dry ingredients and stir until a loose dough forms.

Step 5

Turn the dough out onto a floured surface and knead for about 10 minutes, until the dough is smooth and elastic.

Step 6

Shape the dough into a ball and place in a lightly greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm place for 60-90 minutes, until doubled in size.

Step 7

Once the dough has risen, punch it down to release gases. Divide the dough into three equal pieces. Roll each piece into a ball.

Step 8

With a rolling pin, flatten each ball into an oval shape. Fold the oval into thirds, pinch the seam, and roll into a tight cylinder. Repeat with the remaining pieces.

Step 9

Place the rolled dough pieces seam-side down in a lightly greased loaf pan.

Step 10

Cover the loaf pan with a towel and allow the dough to rise for another 45-60 minutes, until it reaches the top of the pan.

Step 11

Preheat your oven to 180°C (350°F).

Step 12

Brush the top of the dough with the remaining melted butter.

Step 13

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Step 14

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition Facts

Serving size	(942.1g)

Amount per serving	% Daily Value*
Calories	2342.8

Total Fat 69.1g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 2.2g
Cholesterol 370.4mg	0%
Sodium 2190.1mg	0%
Total Carbohydrate 372.4g	0%
Dietary Fiber 12.9g	0%
Total Sugars 62.9g
Protein 66.1g	0%

Vitamin D 160.4IU	0%
Calcium 407.2mg	0%
Iron 19.1mg	0%
Potassium 932.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 11.1%

Carbs: 62.7%