Description
Experience the joy of making fluffy Milk Bread using the tangzhong method, yielding two soft and tender loaves that are perfect for any meal or snack.
Ingredients
Scale
2 tablespoons Bread Flour
1/2 cup Full-Fat Milk
3 cups Bread Flour
1/4 cup Granulated Sugar
1 teaspoon Fine Sea Salt
2 1/4 teaspoons Active Dry Yeast
1/2 cup Full-Fat Milk, warm
1 Large Egg
1/4 cup Unsalted Butter, softened
All of the prepared Tangzhong
1 Large Egg Yolk
1 tablespoon Full-Fat Milk
Instructions
- Prepare the Tangzhong by whisking together bread flour and milk in a saucepan. Cook until thickened, then cool
- Combine dry ingredients: bread flour, sugar, and salt in a mixing bowl
- Activate the yeast by sprinkling it over warm milk and letting it sit until foamy
- Mix the dough by combining activated yeast mixture, egg, and tangzhong with the dry ingredients
- Knead the dough until smooth and elastic, passing the windowpane test
- Let the dough rise in a greased bowl until doubled
- Shape the dough into logs for the loaves and place in greased pans
- Let the loaves proof until nearly doubled
- Prepare the egg wash and brush on top of the loaves
- Bake loaves until golden brown and internal temperature reaches 190-200°F
- Cool the loaves before slicing
Notes
Ensure all ingredients are at room temperature for best results.
Use the tangzhong method to retain moisture for fluffy texture.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Baking
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 140 kcal
- Sugar: 3g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg