Easy and Spongy Milk Bread Recipe

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Easy and Spongy Milk Bread Recipe

Introduction

Milk bread, also known as Hokkaido milk bread, is a soft, fluffy, and slightly sweet bread that originated in Japan. It is beloved for its airy texture and delicate crumb, making it perfect for sandwiches, toast, or enjoying on its own. The secret behind its incredible softness is the tangzhong method, which involves cooking a portion of the flour with water or milk before adding it to the dough. This technique helps the bread retain moisture, stay fresher for longer, and have a beautifully tender bite.

Whether you’re a seasoned baker or a beginner, this recipe will guide you through making a perfect loaf of milk bread that melts in your mouth!

Ingredients

For the Tangzhong (starter):

  • ¼ cup (30g) all-purpose flour
  • ½ cup (120ml) whole milk
  • ½ cup (120ml) water

For the Dough:

  • 4 cups (500g) all-purpose flour or bread flour
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • ¾ cup (180ml) warm milk
  • 1 large egg
  • ¼ cup (60g) unsalted butter, softened

For the Egg Wash (optional but recommended):

  • 1 egg yolk
  • 1 tablespoon milk

Instructions

Step 1: Prepare the Tangzhong

  1. In a saucepan over medium heat, whisk together flour, milk, and water.
  2. Cook, stirring constantly, until the mixture thickens into a smooth paste (about 2-3 minutes).
  3. Remove from heat and let it cool to room temperature.

Step 2: Make the Dough

  1. In a large mixing bowl, combine the flour, sugar, yeast, and salt.
  2. Add the warm milk, egg, and the cooled tangzhong mixture. Mix well.
  3. Knead the dough for about 8-10 minutes (by hand) or 5-7 minutes (using a stand mixer) until smooth.
  4. Gradually add the softened butter, kneading until fully incorporated and the dough is soft and elastic.

Step 3: First Rise

  1. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size (about 1-1.5 hours).

Step 4: Shape the Bread

  1. Punch down the dough and divide it into equal portions. Shape each portion into a ball or roll them into a rectangle and fold them.
  2. Place the shaped dough into a greased loaf pan or baking dish.

Step 5: Second Rise

  1. Cover and let the dough rise again until it has doubled in size (about 45 minutes).

Step 6: Baking

  1. Preheat your oven to 350°F (175°C).
  2. Brush the top with egg wash for a golden crust.
  3. Bake for 25-30 minutes until the top is golden brown and sounds hollow when tapped.

Step 7: Cooling and Serving

  1. Remove from the oven and let it cool for 10 minutes in the pan before transferring it to a wire rack.
  2. Slice and enjoy!

The History of Milk Bread

Milk bread originates from Japan but was influenced by Western baking techniques. It became popular due to its soft, pillow-like texture and was later adapted by Chinese and Korean bakeries. Today, it is enjoyed worldwide in different variations, including sweet milk buns, stuffed bread, and sandwich loaves.

Who Loves Milk Bread?

Milk bread is adored by people of all ages!

  • Children love its slightly sweet taste and softness.
  • Adults enjoy it as a perfect base for sandwiches or toast.
  • Bakers appreciate its versatility and the joy of making it from scratch.

Conclusion

This easy and spongy milk bread recipe is the ultimate way to enjoy homemade bakery-style bread. Using the tangzhong method, this bread stays soft and fluffy for days, making it ideal for breakfast, snacks, or special occasions. Give it a try and experience the magic of homemade milk bread!

Would you like more variations, such as honey milk bread or whole wheat milk bread? Let me know!

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