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Milk Bread

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A soft, fluffy, and subtly sweet loaf, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 cup whole milk (or unsweetened almond/oat milk)
  • 1/3 cup flour (for tangzhong)
  • 1 cup water (for tangzhong)
  • 4 cups bread flour
  • 1/3 cup sugar
  • 1 tablespoon instant yeast
  • Pinch of salt
  • 1/4 cup melted butter

Instructions

  1. Prepare the Tangzhong: In a small saucepan, whisk together 1/3 cup of flour and 1 cup of water. Place over low heat, stirring constantly until it thickens into a gel-like consistency (about 3-5 minutes).
  2. Mix the Dough: In a mixing bowl, combine 4 cups of bread flour, 1/3 cup of sugar, 1 tablespoon of instant yeast, and a pinch of salt. Add in the tangzhong, 1 cup of warm milk, and 1/4 cup of melted butter. Mix until a shaggy dough forms.
  3. Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until it’s smooth and elastic.
  4. First Rise: Form the dough into a ball, place in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours.
  5. Shape the Dough: Punch down the dough, turn it out onto a lightly floured surface, divide into 3 or 4 equal pieces, and shape them into logs. Place in a greased loaf pan.
  6. Second Rise: Cover the loaf pan and let the dough rise for another 30-60 minutes.
  7. Bake: Preheat your oven to 350°F (175°C) and bake for about 25-30 minutes.
  8. Cool and Enjoy: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.

Notes

For a fluffier loaf, use the tangzhong method and ensure the dough rises in a warm environment. Allow to cool completely before slicing.

Nutrition

Keywords: milk bread, baking, soft bread, homemade bread, comfort food

Find it online: https://sprinklespoon.com/milk-bread/