Soft and Fluffy Milk Bread

Introduction

There’s nothing quite like the smell and taste of freshly baked bread. Whether you’re a seasoned baker or just starting out, this recipe for soft and fluffy milk bread is sure to impress. With its light and airy texture, this bread is perfect for sandwiches, toast, or simply enjoying on its own. The secret to achieving the perfect texture lies in the use of milk, which adds richness and tenderness to the dough. So, let’s get started and create a loaf of homemade goodness!

Ingredients

For the Tangzhong:

• 1/3 cup bread flour
• 1/2 cup milk
• 1/2 cup water

For the Dough:

• 3 1/2 cups bread flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/4 teaspoons instant yeast
• 1/2 cup milk, warmed
• 1/4 cup unsalted butter, softened
• 1 egg, beaten

Steps

Follow these steps to make your own soft and fluffy milk bread:

Step 1: Prepare the Tangzhong

1. In a small saucepan, whisk together the bread flour, milk, and water until there are no lumps.
2. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. This should take about 5 minutes.
3. Remove the saucepan from the heat and let the tangzhong cool to room temperature.

Step 2: Make the Dough

1. In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast.
2. Add the warmed milk, softened butter, beaten egg, and cooled tangzhong to the dry ingredients.
3. Using a stand mixer fitted with a dough hook attachment, knead the dough on low speed for about 8-10 minutes, or until it becomes smooth and elastic. If you don’t have a stand mixer, you can also knead the dough by hand on a lightly floured surface.

Step 3: Let the Dough Rise

1. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Step 4: Shape the Dough

1. Punch down the risen dough to release any air bubbles.
2. Transfer the dough to a lightly floured surface and divide it into three equal portions.
3. Roll out each portion into a rectangle using a rolling pin.
4. Starting from the short end, tightly roll up each rectangle into a log shape.
5. Place the three logs side by side and pinch the ends together.
6. Transfer the shaped dough to a greased loaf pan.

Step 5: Final Rise and Bake

1. Cover the loaf pan with a clean kitchen towel and let the dough rise for another 1-2 hours, or until it has doubled in size.
2. Preheat your oven to 350°F (175°C) during the final 15 minutes of the dough’s rise.
3. Bake the bread in the preheated oven for about 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
4. Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

Variations

Although this milk bread recipe is delicious as is, you can also experiment with different variations to suit your taste:

• Add raisins or dried fruits to the dough for a sweeter twist.
• Sprinkle sesame seeds or poppy seeds on top of the bread before baking for added texture.
• Replace a portion of the bread flour with whole wheat flour for a heartier loaf.

Tips

To ensure the best results with your milk bread, keep these tips in mind:

• Measure your ingredients accurately to ensure the proper balance of flavors.
• For the tangzhong, cook the mixture until it reaches a thick, pudding-like consistency. This step is crucial for achieving the desired texture.
• Allow the dough to rise in a warm place, free from drafts or cold air.
• When shaping the dough, make sure to roll it tightly to create a uniform and well-formed loaf.
• Use a digital thermometer to check if the bread is fully baked. It should reach an internal temperature of 190-200°F (88-93°C).

Conclusion

With its soft and fluffy texture, this milk bread recipe is a true delight. Whether you enjoy it toasted with butter or as the perfect companion to your favorite sandwich, this homemade bread is sure to impress. With a little time and patience, you can create a loaf that rivals the best bakery offerings. So, roll up your sleeves, gather your ingredients, and get ready to savor the deliciousness of homemade milk bread.

FAQs

1. Can I use a different type of flour?

While bread flour is recommended for this recipe, you can also use all-purpose flour. Keep in mind that the bread may have a slightly different texture and structure.

2. Can I make this bread without a stand mixer?

Yes, you can knead the dough by hand if you don’t have a stand mixer. It will require a bit more effort and time, but the results will be just as delicious.

3. How should I store the bread?

Once the bread has cooled completely, store it in an airtight container or plastic bag at room temperature. It will stay fresh for up to 3-4 days.

4. Can I freeze the bread?

Yes, you can freeze the bread. Make sure it has completely cooled, then wrap it tightly in plastic wrap and place it in a freezer bag. It will keep well in the freezer for up to 2-3 months.

5. Can I use this recipe to make rolls or buns instead of a loaf?

Absolutely! This recipe can be easily adapted to make rolls or buns. Simply shape the dough into individual portions and adjust the baking time accordingly.