- For the Tangzhong:
- 1/3 cup bread flour
- 1 cup whole milk
- For the Dough:
- 4 cups bread flour
- 1/4 cup granulated sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, lukewarm
- 2 large eggs
- 1/4 cup unsalted butter, softened
- For the Egg Wash:
- 1 egg
- 1 tablespoon whole milk
- In a small saucepan, whisk together the bread flour and whole milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens into a pudding-like consistency. Remove from heat and let cool to room temperature.
- In a small bowl, combine the lukewarm whole milk and 1 teaspoon of sugar. Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes, or until foamy.
- In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, remaining sugar, and salt. Mix well.
- Add the activated yeast mixture, tangzhong, eggs, and softened butter to the dry ingredients.
- Mix on low speed until a rough dough forms, then increase the speed to medium and knead for 8-10 minutes, or until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
- Once the dough has doubled in size, gently deflate it and divide it into equal portions.
- Shape each portion into a ball and place them in a greased loaf pan.
- Cover the pan with plastic wrap or a clean kitchen towel and let the dough proof for another 1-2 hours, or until puffy and almost doubled in size.
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the egg and whole milk to make the egg wash.
- Gently brush the egg wash over the tops of the proofed dough.
- Bake the bread in the preheated oven for 30-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Classic Milk Bread Recipe
Welcome to our kitchen, where the aroma of freshly baked bread fills the air and warm memories are made. Today, we’re thrilled to share with you our beloved Milk Bread recipe. Soft, pillowy, and utterly delicious, this bread is a staple in many households around the world. Join us on a culinary journey as we guide you through the steps to create this delightful treat that will have everyone coming back for more.
Milk bread, also known as Hokkaido milk bread, has its origins in Japan. This fluffy and slightly sweet bread gained popularity in Japan during the 20th century and has since become a beloved staple in bakeries worldwide. The secret to its irresistibly soft texture lies in the use of milk and tangzhong, a flour-water roux, which helps retain moisture and create a tender crumb. Our recipe stays true to tradition while adding our own special touch for a truly unforgettable bread experience.
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Ingredients:
Instructions:
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1. Prepare the Tangzhong:
2. Activate the Yeast:
3. Make the Dough:
4. First Proofing:
5. Shape and Second Proofing:
6. Bake the Bread:
Experience the Delight of Homemade Milk Bread
With its soft and fluffy texture and subtle sweetness, our Milk Bread recipe is sure to become a favorite in your home. Whether enjoyed fresh out of the oven with a pat of butter or used to make sandwiches or French toast, this bread is a versatile and delicious addition to any meal.
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