MILK BREAD

Here’s a classic recipe for making milk bread, also known as Hokkaido milk bread, which is known for its soft, fluffy texture and slightly sweet flavor. This recipe uses the tangzhong method, which helps to create that signature fluffiness.

Ingredients

For the Tangzhong (Water Roux)

• 3 tablespoons bread flour
• ½ cup water
• ½ cup whole milk

For the Dough

• 2 ½ cups bread flour
• 2 tablespoons milk powder
• ¼ cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 1 large egg
• ½ cup whole milk
• ¼ cup heavy cream
• 4 tablespoons unsalted butter, softened

Instructions

Prepare the Tangzhong

1. In a small saucepan, whisk together the bread flour, water, and milk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and forms a smooth, pudding-like consistency. This should take about 3-5 minutes.
3. Remove from heat and let it cool to room temperature.

Make the Dough

1. In a large mixing bowl, combine the bread flour, milk powder, sugar, salt, and instant yeast.
2. In another bowl, whisk together the egg, milk, and heavy cream.
3. Add the wet ingredients to the dry ingredients and mix until a rough dough forms.
4. Add the cooled tangzhong to the dough and knead until well incorporated. The dough will be sticky at this stage.
5. Add the softened butter to the dough and continue kneading until the dough is smooth and elastic. This can take about 10-15 minutes by hand or 7-10 minutes with a stand mixer fitted with a dough hook.
6. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until it has doubled in size. This should take about 1-2 hours.

Shape the Dough

1. Once the dough has risen, punch it down to release the air.
2. Divide the dough into three equal portions.
3. Roll each portion into a ball, then roll out each ball into an oval shape.
4. Fold one side of the oval towards the center, then fold the other side over the first fold, like folding a letter.
5. Roll the folded dough into a log shape.
6. Place the logs side by side in a greased loaf pan (9×5 inch).

Final Proof and Baking

1. Cover the loaf pan with plastic wrap or a damp cloth and let the dough rise again until it has nearly doubled in size. This should take about 45 minutes to 1 hour.
2. Preheat the oven to 350°F (175°C).
3. Brush the top of the dough with a little milk or an egg wash (1 beaten egg mixed with 1 tablespoon of water) for a shiny finish.
4. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
5. Remove from the oven and let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Enjoy your homemade milk bread! It’s perfect for sandwiches, toast, or just eating plain.