Classic Milk Bread Recipe
Introduction:
Milk bread, or “Hokkaido milk bread,” is a staple in many Asian bakeries, famous for its soft, fluffy texture and slightly sweet taste.
This bread uses a special technique known as the Tangzhong method, where a small portion of the flour and liquid is cooked to a paste before being added to the dough.
This method helps to retain moisture in the bread, making it exceptionally tender and keeping it fresh longer.
Whether you’re making sandwiches or simply enjoying a slice with butter, this milk bread is sure to delight.
Ingredients:
For the Tangzhong:
1/4 cup water
1/4 cup milk
2 tablespoons all-purpose flour
For the Dough:
2 1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons instant yeast
1 teaspoon salt
1/2 cup milk, warmed
1 large egg
1/4 cup unsalted butter, softened
Instructions:
Make the Tangzhong:
In a small saucepan, combine the water, milk, and flour for the Tangzhong. Whisk until no lumps remain.
Heat over medium-low, stirring constantly, until the mixture thickens to a paste (about 3-5 minutes). It should reach 65°C (150°F) if checked with a thermometer.
Remove from heat and let it cool to room temperature.
Prepare the Dough:
In a large mixing bowl, combine the flour, sugar, yeast, and salt.
Add the cooled Tangzhong, warmed milk, and egg to the dry ingredients. Mix until a rough dough forms.
Gradually add the softened butter and knead the dough in the bowl or on a lightly floured surface until it becomes smooth and elastic, about 10-15 minutes.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1-1.5 hours.
Shape and Second Rise:
Turn the risen dough out onto a lightly floured surface and divide into three equal parts.
Roll each piece into a ball, then roll out into an oval shape.
Fold the short sides into the middle and roll gently into a cylinder.
Place the shaped dough pieces seam-side down in a greased loaf pan. Cover and let rise again until the dough nearly fills the pan, about 1 hour.
Bake:
Preheat your oven to 350°F (175°C).
Brush the top of the dough with milk or a beaten egg for a golden finish.
Bake for 25-30 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Conclusion:
This milk bread recipe not only brings the joy of baking fresh bread at home but also introduces the unique softness and sweetness that only milk bread can offer.
Its pillowy texture makes it perfect for breakfast toasts, sandwiches, or even to enjoy on its own.
Share the fresh-baked love with family and friends, and let this bread’s comforting embrace fill your home.