Milk Bread Recipe

Milk bread is a soft, slightly sweet, and incredibly fluffy bread that has captured the hearts of bread lovers worldwide. Originally from Asia, this bread is known for its pillowy texture and subtle taste, making it perfect for sandwiches, toast, or simply enjoying. Whether you’re a baking novice or an experienced home baker, this milk bread recipe is easy to follow and guaranteed to impress.

A Brief History of Milk Bread Recipe:

Milk bread, or “shokupan,” traces its roots to Japan, which became popular in the early 20th century. It is inspired by European baking techniques but adapted to include a method called “Tangzhong.” This involves cooking a portion of the flour and liquid into a roux, giving the bread its signature softness and extended shelf life. Over time, milk bread has spread across Asia and beyond, becoming a staple in many households and bakeries.

Milk Bread Recipe

Pinklady

Milk bread, or "shokupan," traces its roots to Japan, where it became popular in the early 20th century. It is inspired by European baking techniques but adapted to include a method called "Tangzhong." This involves cooking a portion of the flour and liquid into a roux, giving the bread its signature softness and extended shelf life.

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Prep Time 30 minutes mins

Course Breakfast

Cuisine Japanese

Servings 10 Slices

Calories 150 kcal

Equipment

• Measuring cups and spoons
• Mixing bowls
• Saucepan
• Whisk
• Stand mixer (optional but helpful)
• 9x5-inch loaf pan
• Plastic wrap or kitchen towel
• Oven
• Pastry brush

Ingredients

  

For the Tangzhong (water roux):

• 3 tablespoons (25g) bread flour
• 1/2 cup (120ml) water

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For the dough:

• 2 1/2 cups (320g) bread flour
• 3 tablespoons (40g) granulated sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1/2 cup (120ml) warm milk
• 1 large egg
• 3 tablespoons (45g) unsalted butter, softened
• All the prepared Tangzhong

Instructions

 

• Prepare the Tangzhong

  In a small saucepan, whisk together the flour and water until smooth.

  Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a paste (about 2-3 minutes).

  Remove from heat and let it cool to room temperature.
• Make the Dough

  In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, sugar, salt, and yeast.

  Add the warm milk, egg, softened butter, and the cooled Tangzhong.

  Mix until a sticky dough forms, then knead for about 8-10 minutes by hand or 5-6 minutes in a stand mixer until smooth and elastic.
• First Rise

  Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a kitchen towel.

  Let it rise in a warm place until doubled in size, about 1 hour.
• Shape the Dough

  Punch down the dough to release air and divide it into three equal portions.

  Roll each portion into a ball, then flatten it into an oval.

  Roll up each oval tightly into a log.

  Arrange the logs seam-side down in the greased loaf pan.
• Second Rise

  Cover the pan with plastic wrap or a kitchen towel.

  Let the dough rise again until it fills the pan, about 30-45 minutes.
• Bake the Bread

  Preheat your oven to 350°F (175°C).

  Brush the top of the dough with milk or an egg wash for a golden crust.

  Bake for 25-30 minutes until the top is golden brown and the bread sounds hollow when tapped.

  Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Video

Keyword Milk Bread Recipe

Similar Recipes:

Brioche Bread: Rich and buttery, perfect for French toast.

Hokkaido Milk Rolls: Individual rolls with the same soft texture.

Honey Butter Bread: A sweeter variation with a touch of honey.

Challah: A braided bread with a slightly denser texture.

Sweet Dinner Rolls: Perfect for side dishes or mini sandwiches.

Frequently Asked Questions (FAQs) About Milk Bread Recipe:

1. Can I use all-purpose flour instead of bread flour?

Yes, but bread flour is recommended for the best texture due to its higher protein content.

2. What is Tangzhong, and why is it important?

Tangzhong is a water roux that makes the bread softer and helps it stay fresh longer.

3. Can I make this bread without a stand mixer?

Absolutely! You can knead the dough by hand; it will just take a bit more effort.

4. Can I add flavors like cinnamon or chocolate chips?

Yes, feel free to customize the bread with your favorite add-ins.

5. How do I store milk bread?

Store it in an airtight container or bread bag at room temperature for up to 3 days.

6. Can I freeze milk bread?

Yes, wrap it tightly in plastic wrap and place it in a freezer bag for up to 3 months. Thaw at room temperature before use.

7. Why didn’t my dough rise?

Check if your yeast is active and ensure the rising environment is warm enough.

8. What can I use instead of milk?

Substitute with non-dairy milk like almond or soy milk for a lactose-free version.

9. How can I make the crust softer?

Cover the bread with a clean towel immediately after baking to retain moisture.

10. Can I double the recipe?

Yes, just make sure you have a larger loaf pan or divide the dough into two pans.

Conclusion:

Milk bread is a versatile and delightful addition to any meal or snack. Its soft and fluffy texture makes it a favorite for all ages, and the recipe is simple enough to try at home. Once you’ve mastered this bread, you’ll find yourself baking it again and again.

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