Milk Bread Loaf
Milk Bread Loaf
A freshly baked loaf of milk bread beats any store bought bread. That gentle resistance as your fingers press into the pillowy surface, followed by the release of warm, sweet aromas that promise comfort in every bite. Today, I'm sharing my foolproof recipe for Japanese-style milk bread, also known as Hokkaido milk bread or shokupan.
What Makes Milk Bread Special?
The secret to milk bread's ethereal texture lies in the tangzhong method – a technique where a portion of the flour is cooked with milk to create a paste. This pre-gelatinized starch helps the bread retain moisture and creates that signature bouncy texture that sets milk bread apart from other varieties.
Ingredients
For the tangzhong:
¼ cup bread flour
⅓ cup whole milk
⅓ cup water
For the main dough:
5 cups bread flour
2 packets active dry yeast
¼ cup honey
2 ¼ teaspoons salt
1 cup warm whole milk
2 large eggs
1 stick unsalted butter, softened
All of the tangzhong mixture
Instructions
Start with the Tangzhong Whisk together the flour and milk in a small saucepan over medium heat. Stir constantly until the mixture thickens to a paste-like consistency (around 65°C/149°F if you're using a thermometer). Transfer to a bowl and let cool to room temperature.
Prepare the Dough In a large bowl, combine the bread flour, yeast, and sugar. In a separate bowl, whisk together the warm milk and egg. Add the wet ingredients to the dry ingredients, along with the cooled tangzhong. Mix until a shaggy dough forms.
Develop the Gluten Turn the dough onto a lightly floured surface and knead for 5 minutes or 3 to 5 minutes in a stand mixer.
Add the softened butter and continue kneading for another 10-15 minutes or 5 to 7 minutes in a stand mixer until the dough becomes smooth, elastic, and passes the windowpane test. The dough should be tacky but not sticky.
First Rise Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 60-90 minutes, or until doubled in size.
Shape the Loaf Punch down the dough and divide it into 2 equal portions. Shape each portion into a ball, then roll each ball into an oval. Fold the sides into the center, then roll up tightly from the bottom to create a log. Place the two logs in two greased 9x5 inch loaf pans.
Second Rise Cover the pan with plastic wrap and let rise for 45-60 minutes, or until the dough has risen just above the rim of the pan.
Bake to Perfection Preheat your oven to 375°F. Brush the top of the loaf with milk and bake for 35 to 40 minutes, or until golden brown. The bread should sound hollow when tapped on the bottom.
Cool and Enjoy Remove from the pan immediately and cool on a wire rack. Wait at least 30 minutes before slicing.
Tips for Success
Temperature matters: Keep your ingredients at the right temperature – warm milk (around 110°F), room temperature egg, and softened butter.
Don't rush the kneading: Proper gluten development is crucial for the signature texture.
Watch the proof: Over-proofing can lead to a collapsed loaf, while under-proofing results in dense bread.
Storage
Store your milk bread in an airtight container or bread bag at room temperature for up to 4 days. It also freezes beautifully – slice before freezing for easy toasting later.
Serving Suggestions
Milk bread is versatile enough to be enjoyed in countless ways:
Toasted with a pat of butter and honey
As the base for an exceptional sandwich
Torn into chunks and enjoyed plain (my personal favorite)
French toast for an extra-luxurious breakfast
Whether you're an experienced baker or trying your hand at bread-making for the first time, this milk bread recipe is sure to become a favorite. The result is a loaf that's incredibly soft, slightly sweet, and perfect for everything from morning toast to afternoon sandwiches.
