Tulo

Milk Bread Recipe

A tangzhong, a cooked flour-and-milk paste stirred into the dough, pre-gelatinizes some of the flour's starch so it holds far more liquid than a plain dough can. That extra hydration is what gives milk bread its signature soft, cottony crumb and keeps the loaf from going stale as quickly as a standard sandwich bread.

Prep
35 min
Cook
30 min
Total
165 min
Servings
10

Ingredients

Servings10
  • 1/4 cup bread flour, for the tangzhong
  • 1/3 cup whole milk, for the tangzhong
  • 3 tbsp water, for the tangzhong
  • 2 3/4 cups bread flour, for the dough
  • 1/4 cup granulated sugar
  • 1 1/2 tsp fine sea salt
  • 2 1/4 tsp instant yeast
  • 1 large egg, large
  • 1/2 cup whole milk, warmed, for the dough
  • 4 tbsp unsalted butter, softened
  • 1 tbsp whole milk, for brushing

Nutrition per serving

Calories
231
Protein
6g
Carbs
36g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Make the tangzhong: in a small saucepan, whisk the tangzhong flour with the tangzhong milk and water until no lumps remain. Cook over medium-low heat, whisking constantly, until the mixture thickens into a thick, pudding-like paste, about 2-3 minutes. Scrape into a bowl and let cool to room temperature.
  2. 2In the bowl of a stand mixer fitted with the dough hook, combine the dough flour, sugar, salt, and instant yeast. Add the cooled tangzhong, egg, and warm milk. Mix on low speed until the ingredients come together into a shaggy dough, about 3 minutes.
  3. 3Increase the speed to medium-low and knead for 8-10 minutes, until the dough is smooth and starting to pull away from the bowl. Add the softened butter one tablespoon at a time, letting each addition absorb before adding the next.
  4. 4Continue kneading for another 6-8 minutes, until the dough is smooth, glossy, and stretches into a thin, translucent sheet without tearing when pulled between your fingers (the windowpane test).
  5. 5Shape the dough into a ball, place in a lightly greased bowl, and cover. Let rise in a warm spot until doubled in size, 60-75 minutes.
  6. 6Punch down the dough and turn it onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece into a rectangle, then roll up tightly into a log.
  7. 7Grease a 9x5-inch loaf pan. Arrange the three logs side by side, seam-side down, in the pan.
  8. 8Cover loosely with greased plastic wrap and let rise in a warm spot until the dough crests about 1 inch above the rim of the pan, 45-60 minutes.
  9. 9Near the end of the second rise, preheat the oven to 350°F (175°C). Brush the top of the loaf gently with the milk for brushing.
  10. 10Bake for 30-35 minutes, until deep golden brown and an instant-read thermometer inserted into the center reads about 190°F (88°C).
  11. 11Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, at least 1 hour, before slicing.

Tips & variations

  • Keep the tangzhong at room temperature or slightly cool before adding it to the mixer; a hot paste can kill some of the yeast on contact.
  • For a shinier, more golden crust, brush with an egg wash (1 egg beaten with a splash of milk) instead of plain milk.
  • Add 1 tablespoon of dry milk powder to the dough flour for an even softer crumb and slightly sweeter flavor.
  • If the top of the loaf browns too quickly in the oven, tent it loosely with foil for the last 10 minutes of baking.

Storage & reheating

Store the cooled loaf in a sealed bag or airtight container at room temperature for up to 4 days; it stays notably softer longer than plain white bread thanks to the tangzhong. Freeze sliced bread for up to 2 months and toast slices straight from frozen. Refresh a slightly stale loaf by wrapping it in foil and warming in a 300°F (150°C) oven for 8-10 minutes.

Tips from the Tulo kitchen

  • Warm the milk for the dough to about 100-110°F (38-43°C), any hotter and it can slow the yeast down instead of activating it.
  • Weighing the flour instead of scooping with a measuring cup gives a much more consistent dough, since packed flour can add up to 20% more than intended.

FAQ

What makes milk bread different from regular white bread?

Milk bread uses a tangzhong, a cooked paste of flour and liquid stirred into the dough before kneading, which lets the dough hold more moisture and produces a softer, more tender crumb that stays fresh longer.

Can I make the tangzhong ahead of time?

Yes. It can be made up to 2 days ahead and stored covered in the refrigerator; bring it to room temperature before mixing it into the dough.

Why didn't my milk bread rise properly?

The most common causes are milk that was too hot and killed the yeast, or a kitchen that's too cool for proofing; aim for a warm spot around 75-80°F (24-27°C) and milk no hotter than 110°F (43°C).

Can I make this by hand instead of with a stand mixer?

Yes, though it takes longer, expect 15-20 minutes of hand kneading to reach the same smooth, windowpane-stage dough a mixer produces in about 10.

More recipes