Soft and Fluffy Milk Bread
Indulge in the buttery softness of homemade perfection with this Soft and Fluffy Milk Bread recipe! Crafted with the magic of tangzhong—a cooked flour and water paste that ensures an ultra-tender crumb—this bread boasts a pillowy texture and a light, slightly sweet flavor. Made from simple pantry staples like bread flour, milk, and a touch of sugar, it’s ideal for everything from breakfast toast to sandwich bread. With easy-to-follow steps that include kneading, shaping, and a golden bake, this recipe is perfect for both beginner and seasoned bakers looking to elevate their homemade bread game. Impress your family with this bakery-quality loaf, irresistibly soft and rich in texture.
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Recipe Information
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)
Instructions
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.
In a large mixing bowl, combine the remaining bread flour, sugar, salt, and instant yeast. Whisk together to combine.
In a separate bowl, mix together the cooled tangzhong, whole milk, egg, and 5 grams of the melted butter. Whisk until smooth.
Add the wet ingredients to the dry ingredients and stir until a loose dough forms.
Turn the dough out onto a floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
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.
Once the dough has risen, punch it down to release gases. Divide the dough into three equal pieces. Roll each piece into a ball.
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.
Place the rolled dough pieces seam-side down in a lightly greased loaf pan.
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.
Preheat your oven to 180°C (350°F).
Brush the top of the dough with the remaining melted butter.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2190 mg | 95% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 62.9 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 407 mg | 31% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 933 mg | 20% | |
*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.
