Easy and Sweet Milk Bread Recipe
Today, I’m sharing a simple milk bread recipe that you can make right in your kitchen with minimal fuss. This recipe combines traditional techniques with a modern twist to create a bread that's as fluffy as it is delicious. You'll use Tangzhong to ensure your bread stays soft for days, and you don't need any special equipment—just your hands and a few basic ingredients.
Ingredients
For the Tangzhong:
For the Dough:
For the Egg Wash:
Instructions
-
Make the Tangzhong
In a small saucepan, combine 2 tablespoons of flour and ½ cup of water. Stir until smooth and bring to a simmer over medium heat. Cook, stirring constantly, for about 3-4 minutes until the mixture thickens into a roux. Remove from heat and let it cool completely. For convenience, you can prepare this the night before and store it in the fridge.
-
Combine Dry Ingredients
In a large mixing bowl, whisk together bread flour, sugar, salt, and instant yeast.
-
Add Wet Ingredients
Add the cooled Tangzhong to the dry ingredients, followed by the beaten egg, warm milk, and warm water. Stir until the mixture starts to come together. The dough will be sticky, but that's normal.
-
Knead the Dough
Transfer the dough onto a lightly floured surface. Knead the dough by hand for about 10 minutes, or until it becomes smooth and elastic. It will be sticky at first, but keep kneading until it no longer sticks to your fingers. You can use the stretch and fold method to speed up this process.
-
Incorporate the Butter
Cut 2 tablespoons of unsalted butter into small pieces and add it to the dough. Continue kneading for another 10 minutes until the butter is fully incorporated and the dough is smooth and pliable. This step may make the dough sticky again, but keep kneading until it’s no longer sticky.
-
Let the Dough Rise (First Rise)
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
-
Divide and Shape
After the dough has risen, punch it down to release any air bubbles. Divide it into three equal pieces. Roll each piece out into a flat rectangle, then fold in the sides and roll it up tightly from the top down. Repeat with all three pieces.
-
Prepare for Baking (Second Rise)
Place the rolled dough pieces into a greased bread pan, fitting them snugly. Cover with a damp cloth and let them rise for another 40 minutes.
-
Preheat the Oven
Preheat your oven to 350°F (175°C).
-
Apply Egg Wash
In a small bowl, whisk together 1 egg yolk and 2 tablespoons of milk. Brush this mixture over the top of the risen dough.
-
Bake the Bread
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the top starts to brown too quickly, cover it loosely with foil halfway through baking.
-
Cool and Serve
Once baked, remove the bread from the pan and let it cool on its side on a wire rack for 10 minutes before slicing. This will help the bread stay fluffy and maintain its shape.
Note
- For best results, measure your flour by spooning it into the measuring cup and leveling it off.
- Make sure the water used is warm (around 110°F or 45°C) but not hot. Hot water can kill the yeast, while cold water can slow down the rise.
- If the dough feels too sticky, sprinkle a little flour on your work surface and hands to help with kneading. Avoid adding too much flour as it can dry out the dough.
- Place your dough in a warm, draft-free area to rise. If your kitchen is cold, you can create a warm environment by turning on the oven light or placing the dough in a slightly warmed oven.
