Fluffy Milk Bread Loaf

Fluffy Milk Bread Loaf

Introduction

Fluffy  milk  bread, also known as Hokkaido milk bread, is a soft, tender loaf beloved for its pillowy texture and slightly sweet flavor.

This bread is made using the tangzhong method, a simple technique that involves cooking a portion of the flour and liquid into a paste before incorporating it into the dough.

This method locks in moisture, resulting in an incredibly soft bread that stays fresh longer.

Perfect for sandwiches, toast, or simply enjoying on its own, milk bread is a versatile addition to any meal.

With its rich flavor and beautiful golden crust, it’s a crowd-pleaser that’s worth the time and effort to make at home.

Once you try it, you’ll understand why it’s so cherished in many kitchens worldwide.

Ingredients

• For the Tangzhong (Water Roux):
• 3 tablespoons (25 g) bread flour
• 1/2 cup (120 ml) milk
• 1/2 cup (120 ml) water
• For the Dough:
• 2 3/4 cups (350 g) bread flour
• 1/4 cup (50 g) sugar
• 1 teaspoon salt
• 2 teaspoons (6 g) instant yeast
• 1/2 cup (120 ml) warm milk
• 1 large egg
• 4 tablespoons (60 g) unsalted butter, softened
• For the Egg Wash:
• 1 egg, beaten
• 1 tablespoon milk

Instructions

1. Prepare the Tangzhong
   In a small saucepan, whisk together the flour, milk, and water. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool to room temperature.
2. Make the Dough
   In a large mixing bowl, combine the bread flour, sugar, salt, and yeast. Add the tangzhong, warm milk, and egg. Mix until the dough begins to come together.
3. Gradually add the softened butter, kneading until fully incorporated.
4. Continue kneading for 8–10 minutes, either by hand or with a stand mixer, until the dough is smooth and elastic.
5. First Rise
   Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1–2 hours, or until it doubles in size.
6. Shape the Loaf
   Punch down the dough and divide it into three equal portions. Roll each portion into a rectangle, then fold and roll tightly into a log
7. . Arrange the logs in a greased 9×5-inch loaf pan, seam side down.
8. Second Rise
   Cover the pan with plastic wrap or a damp towel and let the dough rise again for 45–60 minutes, or until it puffs up and fills the pan.
9. Bake the Bread
   Preheat your oven to 350°F (175°C). Brush the loaf with the egg wash for a glossy finish.
10. Bake for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Remove from the pan and let it cool on a wire rack before slicing.
11. Don’t Skip the Tangzhong
    The tangzhong is key to achieving the fluffy, moist texture of milk bread.
12. Make sure to cook it until thickened and allow it to cool completely before mixing it into the dough.
13. This step ensures the tangzhong integrates smoothly and locks in moisture.
14. Measure Ingredients Accurately
    Precise measurements are crucial for bread-making. Use a kitchen scale for accuracy, especially when measuring  flour.
15. Too much or too little flour can affect the  dough’s consistency and texture.

Variations

1. Whole Wheat Milk Bread
   Replace up to 1 cup (130 g) of the bread flour with whole wheat flour for a nuttier flavor and added fiber. You may need to add a bit more liquid to maintain the dough’s softness.
2. Sweet Milk Bread
   Add 1/4 cup (40 g) of raisins, chocolate chips, or dried fruit to the dough for a sweeter, more indulgent loaf. Sprinkle a bit of sugar on top before baking for a caramelized crust.

Conclusion

Fluffy milk bread is a delightful addition to any meal, offering a soft, airy texture and a touch of sweetness.