Soft, tender, and lightly sweet with a golden top and cloud-like interior. This milk bread is everything you want in a homemade loaf — rich, pillowy, and perfect with both sweet and savory pairings.
Why You’ll Love It
- Incredibly soft & fluffy texture
- Slightly sweet, buttery, and versatile
- Stays fresh for days
- Perfect for toast, sandwiches, or rolls
- Uses the Tangzhong method for ultimate softness
What is Tangzhong?
Tangzhong is a Japanese technique where a portion of the flour is cooked with liquid to form a paste before adding it to the dough. It makes the bread incredibly moist and tender — and helps it stay fresh longer!
Ingredients
Tangzhong:
- 3 tablespoons (25g) bread flour
- ½ cup (120ml) milk
- ¼ cup (60ml) water
Dough:
- 2 ½ cups (325g) bread flour
- 3 tablespoons (38g) sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 large egg
- ½ cup (120ml) warm milk
- 4 tablespoons (57g) unsalted butter, softened
- All of the tangzhong
Optional for top:
- 1 egg, beaten (for egg wash)
- Sesame seeds or milk powder for garnish