Here’s a recipe for soft and fluffy milk bread, also known as Japanese milk bread or Hokkaido milk bread. This bread is known for its light, airy texture and slightly sweet flavor. The key to its softness is the tangzhong, a cooked flour and water mixture.
Ingredients:
Tangzhong:
- 3 tablespoons bread flour
- 1/2 cup water
Dough:
- 2 1/2 cups bread flour
- 2 tablespoons dry milk powder
- 1/4 cup sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup warm milk
- 1/4 cup heavy cream
- 1 large egg
- 4 tablespoons unsalted butter, softened
Instructions:
Tangzhong:
- In a small saucepan, whisk together the bread flour and water until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and reaches a temperature of 150°F (65°C). It should have a pudding-like consistency.
- Remove from heat and let it cool to room temperature.
Dough:
- In a large mixing bowl, combine the bread flour, dry milk powder, sugar, salt, and instant yeast.
- In a separate bowl, whisk together the warm milk, heavy cream, egg, and the cooled tangzhong.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Add the softened butter and knead the dough until it is smooth and elastic, about 10-15 minutes. The dough should be slightly sticky but manageable.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
- Punch down the dough and divide it into 3 equal portions. Shape each portion into a ball.
- Grease a loaf pan (9×5 inches). Roll out each ball into an oval shape, fold in the sides, and roll up into a log. Place the logs seam-side down in the loaf pan.
- Cover the loaf pan with plastic wrap and let the dough rise again until it reaches the top of the pan, about 45 minutes to 1 hour.
- Preheat the oven to 350°F (175°C).
- Brush the top of the dough with milk or an egg wash (1 egg beaten with 1 tablespoon of water) for a shiny crust.
- Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Enjoy your soft and fluffy milk bread!