Milk Bread Recipe

Mak Erot

3 min read

·

Apr 11, 2025

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Fluffy Milk Bread Recipe: A Step-by-Step Guide to Bakery-Style Bread at Home

Are you dreaming of that incredibly soft and pillowy milk bread you find in bakeries? Stop dreaming and start baking! This recipe will guide you through making delicious, bakery-style milk bread from the comfort of your own kitchen. No special equipment needed, just a little patience and a lot of love (and milk!).

What Makes This Milk Bread Recipe Special?

This recipe focuses on achieving that signature soft and fluffy texture milk bread is known for. We achieve this through:

• Tangzhong (Water Roux): This is a key ingredient for creating a wonderfully soft crumb. It involves creating a paste of flour and water, which is then added to the dough. This helps to retain moisture, resulting in a supremely tender loaf.
• High Hydration Dough: A higher hydration dough contributes to the airy and light texture. Don't be afraid of a slightly sticky dough – it's part of the process!
• Gentle Handling: We'll be using a gentle approach throughout the kneading and shaping process to prevent the development of gluten that would make the bread tough.

Ingredients You'll Need:

• For the Tangzhong:
  • 1/4 cup bread flour
  • 1/4 cup milk (whole milk recommended)
• For the Dough:
  • 1 cup warm milk (around 105-115°F)
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 2 teaspoons active dry yeast
  • 4 cups bread flour, plus more for dusting
  • 1 teaspoon salt
  • 6 tablespoons (3 ounces) unsalted butter, softened

Step-by-Step Instructions:

1. Make the Tangzhong:

1. Combine bread flour and milk in a small saucepan over medium-low heat.
2. Whisk constantly until the mixture thickens into a paste (about 2-3 minutes). It will be smooth and glossy.
3. Transfer to a bowl and let it cool completely.

2. Combine Dough Ingredients:

1. In the bowl of a stand mixer (or a large bowl if kneading by hand), combine warm milk, eggs, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. Add the cooled tangzhong and half of the flour. Mix until combined.
3. Add the salt and remaining flour gradually, mixing until a shaggy dough forms.
4. Add the softened butter and knead with the dough hook (or by hand) for 8-10 minutes until the dough is smooth and elastic. If kneading by hand, this will take longer and require more effort.

3. First Rise (Bulk Fermentation):

1. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

4. Shaping the Dough:

1. Gently punch down the dough to release the air.
2. Divide the dough into 8 equal pieces.
3. Shape each piece into a smooth ball.

5. Second Rise (Proofing):

1. Place the dough balls in a lightly greased 9x13 inch baking pan, leaving some space between them.
2. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled in size.

6. Baking:

1. Preheat your oven to 350°F (175°C).
2. Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).

7. Cooling and Enjoying:

1. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips for Success:

• Use fresh ingredients: This will greatly impact the flavor and texture of your bread.
• Don't overmix the dough: Overmixing can lead to tough bread.
• Let the dough rise properly: This is crucial for achieving a light and airy crumb.
• Check for doneness: Use a thermometer to ensure the bread is baked through.

Enjoy your incredibly soft and fluffy homemade milk bread! It's perfect for toast, sandwiches, or simply enjoying on its own. Let us know in the comments how your baking adventure turns out!