Here’s a Soft Milk Bread recipe that gives you a fluffy, pillowy loaf – perfect for toast, sandwiches, or just enjoying with butter. This version uses the Tangzhong method, a simple flour-and-water roux that helps the bread stay softer for longer.
Soft Milk Bread (Tangzhong Method)
Yields: 1 loaf (approx. 9×5 inch pan)
Time: ~2.5 to 3 hours (including proofing)
Ingredients
Tangzhong (Starter):
- 3 tbsp bread flour (25g)
- ½ cup water (120ml)
- ¼ cup milk (60ml)
Main Dough:
- 2 ½ cups bread flour (320g)
- 3 tbsp sugar (40g)
- 1 tsp salt
- 2 tsp instant yeast (6g)
- ½ cup warm milk (120ml)
- 1 large egg (room temperature)
- All of the Tangzhong
- 3 tbsp unsalted butter (softened, 45g)
Instructions
1. Make the Tangzhong:
In a small saucepan, whisk flour, water, and milk together until smooth.
Cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency (takes ~2–3 minutes).
Remove from heat and let it cool to room temperature.
2. Make the Dough:
In a large bowl (or stand mixer with dough hook), combine:
- Bread flour
- Sugar
- Salt (on one side)
- Instant yeast (on the opposite side)
Add the cooled Tangzhong, milk, and egg. Mix until combined.
Knead for 5–8 minutes, then add butter a little at a time. Knead until the dough is smooth and elastic (~10–15 minutes total).
It should be slightly tacky but not sticky.
3. First Rise:
Form the dough into a ball, place it in a lightly greased bowl, and cover.
Let rise in a warm place until doubled in size (~1 to 1.5 hours).
4. Shape the Dough:
Punch down the dough and divide into 3 equal parts. Flatten each into a rectangle, fold sides in, then roll up like a log.
Place side-by-side in a greased loaf pan.
5. Second Rise:
Cover loosely and let rise again until nearly doubled (~45 minutes to 1 hour).
The dough should be about 1 inch above the pan.
6. Bake:
Preheat oven to 350°F (175°C).
Bake for 25–30 minutes, until golden brown on top and hollow-sounding when tapped.
Optional: Brush the top with melted butter immediately after baking for extra softness.
7. Cool:
Let it cool in the pan for 10 minutes, then transfer to a wire rack.
Tips
- Use bread flour for the best structure and fluffiness.
- Want extra richness? Add 1–2 tbsp of milk powder to the dough.
- For a shiny crust, brush with egg wash before baking.
Let me know if you’d like a version for dinner rolls or a no-egg variation!