Milk Bread Recipe

Name: Milk Bread
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1 loaf (9x5-inch)
Cuisine: Japanese
Ingredients: 2 1/2 cups bread flour; 2 tablespoons sugar; 1 teaspoon salt; 2 teaspoons active dry yeast; 1/2 cup whole milk, lukewarm; 1/4 cup water; 1 large egg, room temperature; 2 tablespoons unsalted butter, softened; Tangzhong: 2 tablespoons bread flour + 2 tablespoons water

Japanese · Bread · 65 min total

Milk bread recipe videos

A soft, fluffy, and slightly sweet Japanese-style milk bread that stays fresh for days. This recipe uses the tangzhong method for extra tenderness.

30
min prep

35
min cook

12
servings

180
kcal/serving

Ingredients

2 1/2 cups bread flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons active dry yeast
1/2 cup whole milk, lukewarm
1/4 cup water
1 large egg, room temperature
2 tablespoons unsalted butter, softened
Tangzhong: 2 tablespoons bread flour + 2 tablespoons water

Instructions

Make tangzhong: In a small saucepan, whisk together 2 tablespoons bread flour and 2 tablespoons water. Cook over medium heat, stirring constantly, until thickened into a paste (about 2 minutes). Remove from heat and let cool.
In a large bowl, combine 2 1/2 cups bread flour, sugar, salt, and yeast. Add lukewarm milk, water, egg, and the cooled tangzhong. Mix until a shaggy dough forms.
Turn dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Add softened butter and knead for another 5 minutes until butter is fully incorporated and dough is soft and supple.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Punch down dough and divide into 3 equal pieces. Shape each piece into a ball, then roll each into a 12-inch log. Braid the three logs together and tuck ends under.
Place braided loaf in a greased 9x5-inch loaf pan. Cover and let rise again until doubled, about 45 minutes.
Preheat oven to 350°F (175°C). Brush top with milk or egg wash if desired. Bake for 30-35 minutes until golden brown and internal temperature reaches 190°F. Cool in pan for 10 minutes, then transfer to wire rack.

Tips

For a shiny crust, brush with milk before baking.
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Use bread flour for best texture; all-purpose can be substituted but will be less fluffy.

More about Milk bread →

AI estimate may be inaccurate · Terms