Here’s a Soft & Fluffy Milk Bread recipe using the Tangzhong method, which gives the bread its pillowy texture and helps it stay fresh longer:
🥖 Soft & Fluffy Milk Bread (Hokkaido Style)
🍞 Yield: 1 loaf
⏱️ Prep Time: 30 min (plus 1.5–2 hrs rising) | Bake Time: 30–35 min
⭐ Ingredients:
Tangzhong (water roux):
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3 tbsp (23g) bread flour
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¼ cup (60ml) whole milk
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¼ cup (60ml) water
Main Dough:
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2½ cups (320g) bread flour
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3 tbsp (38g) sugar
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1 tsp salt
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2 tsp (7g) instant yeast
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½ cup (120ml) warm milk
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1 large egg
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All of the tangzhong (cooled)
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3 tbsp (42g) unsalted butter, softened
🧑🍳 Instructions:
1. Make the Tangzhong:
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In a small saucepan, whisk together the flour, milk, and water.
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Cook over medium heat, stirring constantly, until it thickens into a smooth paste (about 1–2 minutes).
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Remove from heat and let it cool to room temperature.
2. Mix the Dough:
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In a large mixing bowl (or stand mixer with dough hook), combine the flour, sugar, salt, and yeast.
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Add the milk, egg, and cooled tangzhong. Mix to form a rough dough.
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Knead until the dough comes together, then add butter and knead for 10–15 minutes (by hand or with a mixer) until the dough is smooth, elastic, and slightly tacky but not sticky.
3. First Rise:
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Place the dough in a lightly greased bowl. Cover and let rise in a warm place until doubled (1–1.5 hours).
4. Shape the Dough:
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Punch down the dough and divide into 3 or 4 equal pieces.
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Shape each piece into a ball, then roll out into ovals. Roll each oval up like a jelly roll and place seam-side down in a greased 9×5-inch loaf pan.
5. Second Rise:
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Cover and let rise again until the dough is puffy and about 1 inch above the rim of the pan (about 45 minutes to 1 hour).
6. Bake:
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Preheat oven to 350°F (175°C).
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Optional: Brush the top with milk or egg wash (1 egg + 1 tbsp water) for a glossy finish.
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Bake for 30–35 minutes, tenting with foil if browning too quickly.
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Remove and let cool on a wire rack.
💡 Tips:
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For extra flavor, add a splash of vanilla or a pinch of milk powder.
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Bread stays soft for several days, or you can freeze slices for later.