Can I make this milk bread without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can knead by hand for 12-15 minutes to achieve similar results.

Why is my milk bread dense instead of fluffy?

Dense milk bread usually results from insufficient rising time or inactive yeast. Ensure your yeast is fresh and allow full rising time in a warm environment.

Can I use this dough for other shapes or rolls?

Yes! This versatile dough works beautifully for dinner rolls, cinnamon rolls, or even filled buns. Simply adjust baking time according to size.

Is milk bread the same as brioche?

While similar, milk bread contains less butter than brioche and uses the tangzhong method for its unique texture. Milk bread is lighter and less rich than classic brioche.

How can I tell when my milk bread is properly baked?

Properly baked milk bread should have an internal temperature of 190°F (88°C) and sound hollow when tapped on the bottom.

Can I make a savory version of this milk bread?

Definitely! Reduce the sugar to 2 tablespoons and add herbs, cheese, or garlic to the dough for a delicious savory variation.

Milk Bread Recipe - The Ultimate Guide You Need Today

Description

This milk bread recipe uses the tangzhong method to achieve a cloud-like texture and subtle sweetness, perfect for sandwiches or toast.

Ingredients

Scale

For the Tangzhong (starter):
- 3 tablespoons bread flour
- ½ cup whole milk
- ½ cup water
For the Dough:
- 5 cups bread flour
- ½ cup granulated sugar
- 2 teaspoons salt
- 4 teaspoons active dry yeast
- 1 cup warm milk (around 110°F)
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, softened
- 1 tablespoon honey (optional)
- Egg wash (1 beaten egg + 1 tablespoon water)

Instructions

Prepare the Tangzhong: Whisk together flour, milk, and water in a saucepan. Cook over medium heat until thickened. Cool to room temperature.
Activate the Yeast: Mix warm milk with sugar and yeast. Let it sit until foamy.
Mix the Dough: Combine flour, sugar, salt, yeast mixture, eggs, cooled tangzhong, and honey (if using) in a stand mixer. Knead until combined.
Incorporate the Butter: Add softened butter gradually while kneading.
First Rise: Let the dough rise until doubled in size.
Shape the Loaf: Divide dough into portions, shape into balls, and roll out. Fold and roll into spirals.
Second Rise: Place shaped portions in a loaf pan and let rise.
Bake: Brush with egg wash and bake at 350°F for 30-35 minutes.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

For dairy-free: Use oat milk and plant-based butter.
Bread flour is best, but all-purpose can be used.
Tangzhong can be made up to 2 days ahead and refrigerated.
For extra flavor, swap sugar for light brown sugar or add ½ tsp vanilla extract.

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Category: Bread
Method: Baking
Cuisine: Japanese-Inspired

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 8g
Sodium: 170mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1.2g
Protein: 7g
Cholesterol: 35mg

Keywords: Milk Bread Recipe, Hokkaido milk bread, fluffy Japanese bread, tangzhong bread, soft homemade loaf