Fluffy Milk Bread Loaf recipe

Ingredients

For the Tangzhong (Water Roux):

• 3 tbsp (24g) bread flour

• ½ cup (120ml) whole milk

• ¼ cup (60ml) water

For the Dough:

• 2 ½ cups (320g) bread flour

• 2 tbsp (30g) sugar

• 1 tsp salt

• 2 tsp (7g) instant yeast

• ½ cup (120ml) warm whole milk

• 1 large egg

• ¼ cup (60g) unsalted butter, softened

For Brushing:

• 1 tbsp milk (before baking)

• 1 tbsp melted butter (after baking, optional)

Instructions

1️⃣ Make the Tangzhong:

1. In a small saucepan, whisk together 3 tbsp flour, ½ cup milk, and ¼ cup water until smooth.

2. Cook over medium-low heat, stirring constantly, until it thickens into a paste (about 3-5 minutes).

3. Transfer to a small bowl, cover with plastic wrap (touching the surface), and let it cool to room temperature.

2️⃣ Make the Dough:

4. In a large mixing bowl, combine bread flour, sugar, salt, and yeast.

5. Add warm milk, egg, and the cooled Tangzhong. Mix until a shaggy dough forms.

6. Knead for 8-10 minutes (by hand or mixer with a dough hook). Add softened butter, one piece at a time, kneading until fully incorporated. The dough should be soft and slightly tacky but smooth.

7. Shape into a ball, place in a greased bowl, cover, and let rise for 1-1.5 hours (or until doubled in size).

3️⃣ Shape & Proof:

8. Punch down the dough, divide it into 3 equal pieces. Shape each into a smooth ball.

9. Roll out each ball into an oval, fold the sides toward the center, then roll into a log.

10. Place the logs side by side in a greased 9×5-inch loaf pan. Cover and let rise for 45 minutes to 1 hour, until puffy.

4️⃣ Bake the Bread:

11. Preheat oven to 350°F (175°C).

12. Brush the top with milk and bake for 25-30 minutes, until golden brown.

13. Remove from the oven and brush with melted butter for extra softness.

Let it cool before slicing. Enjoy your fluffy milk bread!

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