Easy Milk Bread Recipe: Soft and Fluffy Loaf

Are you craving a slice of that soft, pillowy milk bread you've seen at bakeries and cafes but intimidated by the thought of making it at home? Fear not, because today we're diving into an easy milk bread recipe that will help you achieve that perfect fluffy loaf without breaking a sweat. With just a few simple steps and some patience, you can bake your own delicious homemade milk bread that rivals any store-bought version.

The Magic of Milk Bread

Milk bread is a delightful type of white bread known for its soft texture and mildly sweet taste, derived from the incorporation of milk and tangzhong. What is tangzhong, you might ask? It's a Japanese baking technique where a portion of the flour and liquid are pre-cooked before being added to the dough, resulting in a bread that stays moist and tender for longer. Here’s why you should give milk bread a try:

• Soft, Fluffy Texture: Thanks to the tangzhong method, milk bread has an exceptionally tender crumb.
• Longer Freshness: The additional moisture keeps the bread fresher for an extended period.
• Mild Sweetness: A bit of sugar added to the dough enhances the milk bread's natural sweetness.
• Versatility: Perfect for sandwiches, toasts, or simply with a slather of butter.

Ingredients for Your Milk Bread

To make your own soft and fluffy milk bread at home, you'll need:

• 400g (3 1/4 cups) Bread Flour
• 20g (1 1/2 tbsp) Granulated Sugar
• 5g (1 1/4 tsp) Salt
• 7g (2 1/4 tsp) Instant Yeast
• 40g (4 tbsp) Butter, softened
• 250ml (1 cup) Whole Milk
• 1 Egg
• For Tangzhong:
• 25g (1/4 cup) Bread Flour
• 125ml (1/2 cup) Water

Step-by-Step Milk Bread Recipe

Preparing the Tangzhong

1. In a small saucepan, whisk together 25g of bread flour and 125ml of water until smooth.
2. Place the saucepan over low heat, stirring constantly, until the mixture thickens and leaves a trail on the pan. This is your tangzhong.
3. Transfer the tangzhong to a small bowl, cover with plastic wrap to prevent a skin from forming, and let it cool to room temperature.

Making the Dough

1. In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast.
2. Add the milk, egg, and the cooled tangzhong to the dry ingredients.
3. Mix everything together until you form a shaggy dough. If using a stand mixer, use the dough hook attachment for this step.
4. Incorporate the softened butter into the dough, one tablespoon at a time, kneading until the dough is smooth, elastic, and passes the windowpane test.
5. Place the dough in a greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, roughly 1 to 1.5 hours.

Shaping and Final Proof

1. After the dough has risen, gently deflate it and divide it into four equal portions.
2. Roll each portion into a rectangle, then roll up tightly from the short end, like a jelly roll. Pinch the seams to seal.
3. Arrange the rolls into a greased loaf pan, seam side down, with space between each to allow for expansion.
4. Cover the loaf pan with a cloth and let the dough rise again for another 45 minutes to 1 hour until it has almost reached the top of the pan.

Baking Your Milk Bread

1. Preheat your oven to 180°C (350°F).
2. Brush the top of the loaf with a mixture of egg and milk for a golden crust.
3. Bake for about 30-35 minutes until the top is golden brown and the bread sounds hollow when tapped on the bottom.
4. Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.

📝 Note: The exact baking time can vary depending on your oven, so keep an eye on the bread after 25 minutes.

Enhance Your Bread-Making Skills

Here are some tips to refine your milk bread recipe:

• Yeast Activation: If you’re using active dry yeast instead of instant, activate it first in the lukewarm milk with a pinch of sugar.
• Kneading: Ensure your dough is well-kneaded. Proper kneading develops gluten, which is crucial for the bread’s structure.
• Proofing Temperature: Keep your dough in a warm environment for optimal proofing. A warm oven with the light on can work wonders.
• Humidity: A splash of water in a baking tray on the oven’s lower rack can help maintain the crust’s moisture while baking.

In the end, making milk bread is about patience and enjoyment. This easy milk bread recipe provides the opportunity to delve into the art of bread making, giving you a chance to practice, learn, and ultimately savor the fruits of your labor. With its soft, fluffy texture and delightful taste, homemade milk bread will quickly become a favorite in your household, impressing friends and family alike.

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

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While you can use all-purpose flour, bread flour is recommended for its higher protein content, which leads to a better structure and rise in milk bread.

How can I keep my milk bread soft and fresh for longer?

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Store your milk bread in a bread box or plastic bag to retain moisture. For longer preservation, slice and freeze; thaw slices as needed in a toaster or microwave.

Can milk bread be made without eggs?

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Yes, you can substitute the egg with an extra tablespoon of butter or an egg replacer for the same rich flavor and texture.

What is the best way to slice milk bread?

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Use a serrated bread knife to gently saw through the loaf without crushing it. For even slices, a bread slicer can be very helpful.

What can I do if my dough is too sticky to handle?

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Add flour sparingly to your dough, a tablespoon at a time, until it becomes manageable. However, remember that a slightly sticky dough is normal for milk bread recipes.