Soft Milk Bread

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Soft Milk Bread: A Fluffy and Irresistible Treat

Soft Milk Bread is a beloved bakery classic known for its delicate, airy texture and subtly sweet flavor. This bread is made using milk, which adds tenderness and richness to the dough. Whether it’s for a breakfast treat, sandwiches, or just a simple snack, Soft Milk Bread is sure to win hearts with its light, pillowy texture and golden-brown crust. The dough undergoes a process called “tangzhong” (a flour-water paste), which helps retain moisture, resulting in bread that stays soft and fresh for longer.

Ingredients:

  • For the Tangzhong (Water Roux):
    • 1/4 cup (30g) bread flour
    • 1/2 cup (120ml) water
    • 1/4 cup (60ml) milk
  • For the Dough:
    • 2 cups (250g) bread flour
    • 1/2 cup (120ml) whole milk (warm)
    • 1/4 cup (60g) sugar
    • 1 tsp (5g) salt
    • 1 packet (7g) instant yeast
    • 3 tbsp (45g) unsalted butter (softened)
    • 1 egg (optional, for an extra rich dough)
    • Tangzhong (prepared earlier)

Instructions:

  1. Prepare the Tangzhong (Water Roux):
    • In a saucepan, combine the bread flour, water, and milk.
    • Cook over medium heat while stirring constantly. It will thicken into a smooth paste in about 2-3 minutes.
    • 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 instant yeast. Mix them well.
    • Add the milk, egg (if using), and the cooled Tangzhong into the dry ingredients.
    • Mix the ingredients together until the dough starts to form, then knead it on a clean surface for about 8-10 minutes until smooth and elastic.
  3. Incorporate Butter:
    • Add the softened butter to the dough and knead until fully incorporated. The dough should feel soft and slightly tacky but not sticky.
  4. First Proofing:
    • Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise for 1-1.5 hours, or until doubled in size.
  5. Shape the Dough:
    • Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface.
    • Divide the dough into 3-4 equal portions, and roll each portion into a tight ball.
    • Arrange the dough balls into a greased 9×5 inch loaf pan.
  6. Second Proofing:
    • Cover the loaf pan with a cloth and let the dough rise again for about 30-45 minutes, or until it has risen above the rim of the pan.
  7. Bake the Bread:
    • Preheat your oven to 350°F (175°C).
    • Place the loaf pan in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on top.
  8. Cool and Serve:
    • Allow the bread to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.

History of Soft Milk Bread:

Soft Milk Bread, often known as “Hokkaido Milk Bread” (a nod to the Japanese island’s famous milk), originated in Japan. The concept of using milk and tangzhong (water roux) to create soft bread dates back to the early 20th century. The bread is inspired by European methods of making soft, enriched bread but refined for the Asian palate. The milk adds a creamy sweetness, and the tangzhong technique helps ensure the bread stays soft for days.

Formation & Methods of Milk Bread:

  1. Tangzhong (Water Roux) Method: The secret behind soft milk bread is the tangzhong method, where a mixture of flour and water is heated to create a smooth paste. This paste absorbs liquid and helps the bread retain moisture.
  2. Milk in Dough: Milk is incorporated into the dough, which adds richness and softness. The fat in the milk interacts with the flour to create a tender crumb.
  3. Kneading & Rising: Proper kneading and proofing are essential to achieve the soft and fluffy texture. The dough should be kneaded until smooth and elastic, followed by adequate proofing time for the dough to rise well.

Conclusion:

Soft Milk Bread is a true masterpiece that brings comfort and joy with every bite. Whether served with butter and jam or made into sandwiches, it’s a treat that can be enjoyed at any time of day. This bread is perfect for beginners and seasoned bakers alike, and the result is always a soft, tender loaf that’s sure to impress. The unique methods used, especially the tangzhong technique, ensure that the bread stays soft and fresh, making it a great addition to any baking repertoire.

For Lovers of Soft Milk Bread:

This recipe is perfect for bread enthusiasts and anyone looking to try their hand at baking from scratch. Lovers of soft, light bread will fall in love with the airy crumb and sweet flavor of this treat. Sharing this bread with friends and family will bring joy to any meal, and it’s perfect for occasions or as a homemade gift. It’s one of those breads that is sure to become a family favorite!

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