Here’s a soft and fluffy Milk Bread Loaf recipe, inspired by Japanese-style milk bread (Shokupan), known for its airy texture and slightly sweet flavor:
🍞 Fluffy Milk Bread Loaf Recipe
Yields: 1 standard loaf
Prep Time: 25 minutes (plus 1.5–2 hours rising time)
Bake Time: 30–35 minutes
Ingredients
Tangzhong (Water Roux):
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3 tbsp (25g) bread flour
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1/2 cup (120ml) whole milk
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1/2 cup (120ml) water
Dough:
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2 1/2 cups (320g) bread flour
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2 tbsp (30g) sugar
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1 tsp salt
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2 tsp instant yeast
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1/2 cup (120ml) whole milk (lukewarm)
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1 large egg
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1/4 cup (60g) unsalted butter, softened
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All of the tangzhong
For the top:
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1 tbsp milk (for brushing)
🥣 Instructions
1. Make the Tangzhong:
In a small saucepan, whisk together the flour, milk, and water. Cook over medium heat, stirring constantly, until it thickens into a smooth paste (about 3–5 minutes). Remove from heat and let it cool to room temperature.
2. Make the Dough:
In a large mixing bowl (or stand mixer bowl), combine bread flour, sugar, salt, and instant yeast (place yeast on opposite side from salt initially).
Add the tangzhong, lukewarm milk, and egg. Mix until a shaggy dough forms.
Knead (by hand or with dough hook on medium speed) for about 5–10 minutes, then add softened butter in pieces. Continue kneading for another 10–15 minutes until the dough is smooth, elastic, and passes the “windowpane” test.
3. First Rise:
Shape dough into a ball and place in a greased bowl. Cover and let rise in a warm place until doubled in size, about 1–1.5 hours.
4. Shape the Loaf:
Punch down the dough and divide into 2 or 3 equal pieces. Roll each piece into an oval, then fold the sides in and roll into a log. Place the logs seam-side down in a greased loaf pan.
5. Second Rise:
Cover and let rise until the dough reaches about 1 inch above the rim of the pan, 45–60 minutes.
6. Bake:
Preheat oven to 350°F (175°C). Brush the top of the loaf with milk.
Bake for 30–35 minutes, until golden brown and the internal temp reaches 190–200°F (88–93°C). If it browns too quickly, tent with foil during the last 10–15 minutes.
7. Cool:
Let the loaf cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
🧈 Tips
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Tangzhong improves softness and keeps the bread fresh longer.
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Use bread flour for better structure and chew.
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Store in a sealed bag at room temp for up to 3 days, or freeze for up to 1 month.