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!