Milk Bread

Milk Bread, a staple in Asian bakeries, is a popular choice for home bakers. The process of perfecting this soft and fluffy bread can turn into a rewarding obsession. In addition to enjoying Milk Bread fresh, you can customize it with other flavorful add-ins, such as seeds, raisins, grains, and more.

There are many variations of Milk Bread, including Japanese Milk Bread (Shokupan), Korean Milk Bread, and Hokkaido Milk Bread. This recipe follows the Hokkaido Milk Bread method, enhanced with a Tangzhong roux. The Tangzhong technique adds a touch of magic, resulting in bread that is moist, tender, and bouncy—all without the need for dough conditioners.

Serves: 1 loaf
Prep Time: 2 hours, 25 minutes – Cooking Time: 30 minutes minutes – Total Time: 2 hours, 55 minutes

Helpful equipment

Stand mixer with dough hook and bowl
Dough mat
Spatula, whisk, dough scraper
Standard bread loaf pan
Pyrex cup
Rolling pin

Ingredients

For the Tangzhong:

2 tbsp. (15g) all-purpose flour (or bread flour)
6 tbsp. water

For the bread:

2 cups (240g) all-purpose flour (or bread flour)
1.5 tsp milk powder
1-2 tbsp. granulated sugar
1.25 tsp active dry yeast
1/2 cup milk (any percentage fat)
1/4 tsp salt
Optional: 1/3 cup raisins (or craisins)
1 tbsp. oil (or butter)
Oil to coat the dough

Optional egg wash:

1 egg
1 tbsp. milk

Instructions

Step 1

Make the Tangzhong. In a pan over medium or medium-low heat, combine the Tangzhong ingredients, stirring constantly until the mixture reaches 65°C (149°F) and forms a thick, paste-like consistency. Transfer the paste to a bowl and allow it to cool. You can either use it immediately or store it in the refrigerator for up to 2 days.

Step 2

In a Pyrex cup, warm the milk to a temperature between 100°F to 110°F (38°C to 43°C) and stir in a teaspoon of honey. Add the yeast and let it sit for 5-10 minutes until it becomes frothy. If the yeast does not activate and foam significantly, discard and try with fresh yeast.

Step 3

Assemble the ingredients. In a stand mixer bowl or a mixing bowl, whisk together the flour, milk powder, sugar, and salt. Add the Tangzhong, then pour in the liquid milk and yeast mixture.

Step 4

Knead the dough. If using a stand mixer, attach the dough hook and knead the dough on low speed (usually level 2) for about 2 minutes, until the flour begins to come together. Add the oil and continue kneading on low speed for 20 minutes or until the dough can pass the windowpane test. The resulting dough should be smooth, soft, bouncy, and stretchy.

If kneading by hand, ensure the dough bounces back when pressed and passes the windowpane test as you knead.

Step 5

Drizzle a little oil over the dough and shape it into a smooth, round ball. Cover the bowl with plastic wrap and let the dough rise in a warm place (the ideal temperature range for this type of dough is 75-80F (24-27C)) until it has doubled in size, about 40-60 minutes.

Perform a poke test after it has visibly expanded. Poke about an inch into the dough to gauge how well it reacts. Properly proofed dough will slowly spring back to its original shape. If the dough recovers too quickly, it is underproofed. If the indentation remains, then the dough is overproofed.

Step 6

After the dough has properly proofed, punch the dough down and remove it from the bowl. Roll it into a log and slice it into 3 equal pieces. Shape each piece into a smooth ball, cover with plastic wrap, and let them rest for 15 minutes.

Step 7

Grease the loaf pan with oil to ease release.

Take one dough ball (keeping the others covered) and flatten it into a rectangle (use a floured rolling pin). If adding raisins, gently press one-third of the raisins into the dough.

Perform a letter fold by folding the top edge down two-thirds and then folding the bottom edge over the first fold until it meets the top edge. Repeat with the left and right edges.

Next, flatten the folded dough into a rectangle, then roll it up from the short edge into a log. Pinch the seam and place the dough, seam-side down, into the bread tin. Repeat with the other two dough balls.

Let the dough balls rise in the bread tin for another 30 minutes, covered.

Step 8

Bake the bread. While the bread is rising, place the oven rack in the center and preheat the oven to 350°F (177°C). Remove the plastic wrap from the dough and bake the loaves for about 30 minutes.

Step 9: Optional

For a glossy finish, beat together one egg and a tablespoon of milk. Carefully apply a thin layer of egg wash over the dough surface -- being careful not to drip egg wash between the dough sections -- about 15 to 5 minutes before the bread is done baking. For a darker color, apply the egg wash earlier.

Step 7

Once baked, remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

For optimal storage, slice the bread after it has fully cooled, place in a freezer-safe bag, and store in the freezer. To enjoy, simply thaw a slice on the counter -- it will taste as fresh as when it was first baked!

Notes

Refrigerating Tangzhong causes it to gelatinize further, which can reduce its water content compared to using it immediately after cooling.
An egg wash adds a glossy, darker finish to the bread, but it’s optional, as Milk Bread naturally browns during baking.
If doubling the recipe to make two loaves of bread, the kneading time will also double. To reduce the wait time, increase the stand mixer speed to high (level 6) after adding the oil and knead for 20 minutes. For added stability, consider moving the stand mixer to the floor if kneading on high speed.
Butter is the traditional fat used in Milk Bread and can be substituted for the oil in this recipe. Simply replace the oil with 1–2 tablespoons of butter for a richer flavor.
Bread flour is more commonly used for Milk Bread, and can substitute for the all-purpose flour. If you would like to experiment with whole wheat flour or carbalose flour, limit the substitution to no more than 1/2 cup of the total 2 cups flour to better maintain the bread’s taste.
For achieving the perfect dough texture, check out the importance of the windowpane test for a higher rise here from King Arthur Baking Company.
If kneading by hand, follow this simple method outlined by Le Cordon Bleu: Lightly dust your hands and work surface with flour to prevent sticking. Grab one edge of the dough, stretch it over the top, then rotate the dough a quarter turn. Use the heel of your hand to push the dough forward. Repeat this motion until the dough no longer sticks and springs back when pressed.
The letter fold technique for dough involves folding the dough into thirds, similar to folding a letter into thirds to fit inside a business envelope. This method helps trap gases, promoting a higher rise and better structure. More about the letter fold technique here on Spruce Eats.
The dough poke test provides insight into how fluffy and dense your finished bread will be. Read more about the poke test at Food Republic.