Ah, a Fluffy Milk Bread Loaf—soft, pillowy, slightly sweet, and perfect for toast, sandwiches, or just enjoying with butter. This is often called Hokkaido milk bread in Japanese baking, famous for its cloud-like texture. Here’s a reliable recipe:
Ingredients (1 loaf, 9×5-inch pan)
Tangzhong (water roux – makes it extra soft):
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3 tbsp bread flour
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½ cup (120 ml) milk
Dough:
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2 ½ cups (320 g) bread flour
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3 tbsp sugar
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1 tsp salt
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2 tsp instant yeast
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1 large egg
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½ cup (120 ml) milk, warm
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3 tbsp unsalted butter, softened
Instructions
1. Make the Tangzhong:
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In a small saucepan, whisk together 3 tbsp flour and ½ cup milk.
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Cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency (~65°C / 150°F).
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Transfer to a bowl, cover with plastic wrap touching the surface, and let cool to room temperature.
2. Make the Dough:
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In a mixing bowl, combine bread flour, sugar, salt, and yeast.
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Add the cooled tangzhong, warm milk, and egg. Mix until a sticky dough forms.
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Knead by hand or with a stand mixer for about 8–10 minutes until smooth.
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Add softened butter and knead another 5–7 minutes until fully incorporated and dough is elastic.
3. First Rise:
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Place the dough in a lightly greased bowl, cover, and let it rise 1–2 hours until doubled in size.
4. Shape the Loaf:
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Punch down the dough and divide into 3–4 equal portions.
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Roll each portion into a smooth ball, then slightly flatten and stack them in a greased loaf pan.
5. Second Rise:
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Cover and let the dough rise 45–60 minutes, until it crests just above the pan.
6. Bake:
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Preheat oven to 350°F (175°C).
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Brush the top with milk or egg wash for a shiny crust.
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Bake 25–30 minutes, until golden brown.
7. Cool:
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Remove from pan and let cool on a wire rack before slicing.
Tips for Maximum Fluffiness
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Tangzhong is key: It traps moisture in the bread for a soft, tender crumb.
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Use bread flour: Higher protein content gives better structure.
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Don’t skip the second rise: Helps the loaf become airy.
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Brush with milk or butter after baking for a soft, shiny crust.
If you want, I can also give a no-tangzhong version that’s simpler and still super soft, for when you don’t want to do the extra step.