This sweet, soft, and delicious milk bread has the most amazing texture, and is surprisingly easy to make at home!
Who else absolutely loves milk bread? I’m a little late to the party, but I first had milk bread a couple of years ago when a new Korean bakery opened up near our house. It was love at first bite! The texture is so soft and luscious, and the flavor is lightly sweetened and totally delicious. Since I always need to figure out how to make things at home, I scoured the internet for a good milk bread recipe. It took a few tries to get the hang of it, and I made a few tweaks to make it work well for me, but the end result was so worth it. This milk bread is some of the best bread I’ve ever made!
This bread gets its amazingly soft and moist texture by using the tangzhong method. If you haven’t used it before, it’s actually surprisingly easy! You’ll start by making a roux (or paste) from flour and water, and cooking it on the stove until it’s thickened. From there, you’ll let it cool, then combine the tangzhong with the typical bread ingredients (like yeast, flour, sugar, salt, etc) to make bread. This particular bread gets its moisture from milk (hence the name) and also has butter, eggs, and sugar to make it extra rich and delicious.
The dough for this milk bread is a little stickier than my usual bread doughs, but I made sure to flour my tools and surfaces before working with the dough, and it all worked out okay. This bread has three different rise times, but they’re all necessary to create a light and fluffy loaf. The recipe makes two loaves, but feel free to cut it in half if you don’t need as much bread. Or you can do like I do and freeze the second loaf for another day!
I love the cute little shape of these loaves! To shape them, you’ll divide the dough in half, then divide each half into three pieces. Roll each piece out into a long rectangle, then roll it up from the short side to make a cylinder. Place three rolls of dough side by side in a greased bread pan, and let them rise. Easy peasy!
In addition to giving the dough the perfect soft texture, the tangzhong also keeps the bread fresh for longer. This bread will stay soft for several days after baking, and is perfect for sandwiches or French toast. It’s also delicious with butter and honey on top!
This milk bread takes a little more time and effort than some of my go-to bread recipes, but it is so incredibly delicious, and definitely worth the effort! It’s one of my favorite new recipes, and my family can’t get enough of it. Yum!
Milk BreadPrint Recipe
for the tangzhong:
- 6 tablespoons bread flour
- 1 1/2 cups water
for the dough:
- 2 1/2 teaspoons active dry yeast
- 1 cup warm milk
- 1/3 cup sugar
- 2 teaspoons salt
- 2 eggs
- 5 – 5 1/2 cups bread flour
- 6 tablespoons softened butter cut into tablespoons
for the egg wash:
- 1 egg
- 1 tablespoon milk
- To make the tangzhong, whisk together the bread flour and water in a small saucepan over medium heat. Cook, stirring frequently, until the mixture has thickened to a pudding consistency. Remove from heat and cool completely.
- In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm milk. Let sit 5 minutes, or until bubbly. Add the sugar, salt, eggs, and 3 cups flour, and mix until combined. Add additional flour, 1/2 cup at a time, to form a sticky dough that is pulls away from the sides of the bowl. Cover and let rest for 30 minutes.
- Scoop the dough out of the bowl and onto a lightly floured surface. Knead the dough for 15-20 minutes, until smooth and pliable. Pat the dough out into a circle and add the butter to the middle. Fold the dough over the butter and knead until the butter is fully incorporated into the dough. Place in a greased bowl and let rise for 1 hour.
- After the dough has risen, divide it into two equal pieces. Cut each of half of the dough into three equal pieces. Pat each piece of dough out into a long rectangle, about 4 inches wide. Roll each piece of dough up starting from the short side. Place three rolls of dough side by side in a lightly greased bread pan. Repeat with remaining dough. Cover and let rise for 40 minutes.
- Toward the end of the rise time, preheat the oven to 350. Make the egg wash by whisking together the egg and the milk. Brush the egg wash over the top of each loaf. Bake 30-35 minutes, or until golden browned.