Milk Bread Recipe

If you’ve ever wondered how bakeries achieve those impossibly soft, cloud-like loaves of bread, the answer is Milk Bread. Originating in Japan, this bread has become popular worldwide for its tender crumb, pillowy texture, and hint of sweetness. Unlike rustic sourdough or crusty baguettes, milk bread is all about softness — the kind of bread that’s perfect for sandwiches, toast, or enjoying plain with butter.

The secret lies in a simple technique called tangzhong (a flour-and-milk paste) that locks in moisture and gives milk bread its signature fluffiness.

Why You’ll Love Milk Bread

• Ultra-soft & fluffy: Each slice feels like a pillow.
• Slightly sweet: Balanced flavor that works for sweet or savory toppings.
• Perfect for sandwiches: Holds up while staying light.
• Stay-fresh longer: Tangzhong keeps the bread moist for days.

Ingredients

For the Tangzhong (starter paste)

• 3 tablespoons all-purpose flour
• ½ cup milk
• ½ cup water

For the Dough

• 3 ½ cups bread flour
• ¼ cup sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup warm milk (about 110°F / 43°C)
• 1 large egg
• 4 tablespoons unsalted butter, softened

Step-by-Step Instructions

Step 1: Make the Tangzhong

1. In a small saucepan, whisk together flour, milk, and water.
2. Cook over medium heat, whisking constantly, until mixture thickens into a paste (like pudding).
3. Remove from heat and let cool to room temperature.

Step 2: Prepare the Dough

1. In a large mixing bowl, combine bread flour, sugar, salt, and yeast.
2. Add warm milk, egg, softened butter, and the cooled tangzhong.
3. Mix until dough comes together, then knead for 8–10 minutes (or 5 minutes in a stand mixer) until smooth and elastic.

Step 3: First Rise

Place dough in a greased bowl, cover, and let rise in a warm place for 1–1 ½ hours, or until doubled in size.

Step 4: Shape the Loaf

1. Punch down dough and divide into 3–4 equal pieces.
2. Roll each piece into a ball, then flatten and roll into an oval.
3. Roll up tightly like a jelly roll and place seam-side down into a greased loaf pan. Repeat with remaining dough pieces.

Step 5: Second Rise

Cover and let rise again for 40–50 minutes, until dough fills the pan and looks puffy.

Step 6: Bake

1. Preheat oven to 350°F (175°C).
2. Brush top of loaf with milk or an egg wash for shine.
3. Bake for 30–35 minutes, until golden brown and hollow-sounding when tapped.

Step 7: Cool & Serve

Let loaf cool slightly before slicing. Serve plain, toasted with butter, or use as sandwich bread.

Tips for Success

• Use bread flour: It gives the loaf structure and chew while staying soft.
• Don’t skip tangzhong: This paste is what makes milk bread so fluffy.
• Check proofing: Dough should rise until doubled — don’t rush it.
• Storage: Wrap tightly and keep at room temperature for up to 3 days, or freeze slices for longer.

Variations

• Sweet Milk Bread: Add raisins, chocolate chips, or swirl with cinnamon sugar.
• Savory Milk Bread: Mix in shredded cheese or herbs.
• Milk Bread Rolls: Shape into dinner rolls instead of a loaf.

Why This Recipe Works

The combination of tangzhong, enriched dough (with butter, milk, and egg), and careful kneading creates a bread that’s unbelievably soft yet structured. Unlike other breads that go stale quickly, milk bread stays pillowy for days, making it perfect for both special occasions and everyday use.

✨ Cloud-like, slightly sweet, and wonderfully soft, this Milk Bread Recipe will become your go-to loaf for sandwiches, toast, or just enjoying warm from the ov