Step 1: Make the Tangzhong
In a small saucepan, whisk together the flour and water until smooth.
Cook over medium-low heat, stirring constantly, until the mixture thickens into a paste (about 2–3 minutes). It should resemble a thick roux. Remove from heat and let cool slightly.
Step 2: Activate the Yeast
In a small bowl, combine the warm milk and 1 teaspoon of the sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes , until foamy.
Step 3: Mix the Dough
In a large mixing bowl or stand mixer, combine the flour, remaining sugar, salt, tangzhong, yeast mixture, eggs, and softened butter.
Mix on low speed (or by hand) until a shaggy dough forms. Increase the speed to medium and knead for 8–10 minutes , until the dough is smooth, elastic, and slightly tacky but not sticky. Add a little more flour if needed, 1 tablespoon at a time.
Step 4: First Rise
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free area for 1–1.5 hours , or until doubled in size.
Step 5: Shape the Dough
Punch down the dough to release air bubbles. Turn it out onto a lightly floured surface.
Divide the dough into 3 equal portions and shape each into a ball. Roll each ball into an oval, then roll it up tightly like a jelly roll. Place the rolls seam-side down in a greased loaf pan.
Step 6: Second Rise
Cover the shaped dough loosely with a towel or plastic wrap. Let it rise again for 30–45 minutes , or until puffy and nearly doubled in size.
Step 7: Bake
Preheat your oven to 350°F (175°C) . If desired, brush the dough with the egg wash for a shiny crust.
Bake for 25–30 minutes , or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing.
Why This Recipe Works
Tangzhong Magic : The roux traps moisture, creating a softer, fluffier texture that lasts longer.
Milk and Butter Richness : These ingredients add a tender crumb and subtle sweetness.
Kneading Technique : Proper kneading develops gluten, which gives the bread structure and elasticity.
Variations to Try
Whole Wheat Option : Substitute up to half the flour with whole wheat flour for a heartier texture.
Cheesy Twist : Fold shredded cheese into the dough for a savory loaf.
Sweet Rolls : Use the dough to make cinnamon rolls or dinner rolls for variety.
Gluten-Free Version : Experiment with a gluten-free flour blend and xanthan gum.
Brioche Style : Increase the butter and add an extra egg for a richer dough.
Tips for Success
Use Room-Temperature Ingredients : Eggs and milk at room temp help the dough come together smoothly.
Don’t Skip the Tangzhong : This step is key to achieving the softest, fluffiest bread.
Storage : Store cooled bread in an airtight container or zip-top bag at room temperature for up to 3 days. Freeze for longer storage.
Serving Suggestions
Romantic Touch : Serve warm slices with a pat of butter or a drizzle of honey for elegance.
Brunch Staple : Pair with scrambled eggs, avocado toast, or fresh fruit for a complete meal.
Party Platter : Slice into cubes and serve alongside dips like hummus, olive oil, or balsamic glaze for variety.
Final Thoughts
This Soft Milk Bread is a celebration of tender textures, bold flavors, and timeless indulgence, offering a dish that feels luxurious yet approachable. With its customizable options, endless charm, and ease of preparation, it’s a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something satisfying.
Your Turn! Have you ever made homemade bread or experimented with the tangzhong method? Share your favorite variations or serving ideas below.
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