Soft & Fluffy Milk Bread Recipe
Our soft, pillowy Milk Bread recipe is perfect for slicing and toasting or serving as sandwiches. It has the soft white bread texture you know and love!
Servings: 10
Calories: 222kcal
Ingredients
For the Tangzhong:
- 2 tablespoons all-purpose flour
- ¼ cup half and half
- ¼ cup water
For the Dough:
- ½ cup half and half 115ºF
- 1 packet instant yeast or active dry yeast
- ¼ cup granulated sugar
- 1 tablespoon dry milk powder
- 1 large egg (beaten, room temperature)
- ¼ cup salted butter (softened)
- 2 ½ cup all-purpose flour spooned into measuring cup and leveled off
- 1 teaspoon salt
For the egg wash
- 1 tablespoon water
- 1 large egg
Instructions
- Whisk starter ingredients together in a small saucepan over medium heat. Stir constantly for 4 minutes until it is thick and the whisk leaves lines in the pan. Put starter on a separate plate or bowl and let cool. I like to spread it thinly on a plate in order for it to cool faster.2 tablespoons all-purpose flour, ¼ cup half and half, ¼ cup water
- Add the warmed half and half to the bowl of a stand mixer. Sprinkle the yeast over the top and let it sit for 2-3 minutes to get a little frothy. Then add the sugar, milk powder, egg, butter, flour and salt to the bread machine. Mix just until barely combined.½ cup half and half, 1 packet instant yeast, ¼ cup granulated sugar, 1 tablespoon dry milk powder, 1 large egg, ¼ cup salted butter, 2 ½ cup all-purpose flour, 1 teaspoon salt
- Add in the cooled starter. Put on dough hook attachment on the stand mixer and knead on low for 7-10 minutes. The dough should feel very greasy at this point. Don't be tempted to add more flour. The dough should be tacky to the touch. Not dry at all.
- Transfer into a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel and let it rise for 1 hour or until dough has doubled in size.
- Transfer dough to a clean surface and divide it into 4 equal sections. Roll each piece out into about 8x5 inches. Fold the long sides into the center and then roll it up like a cinnamon roll (see pictures above for this step).
- Place each piece into a lightly greased 8x4 (or 9x5) inch pan. Cover and let rise for an additional 45 minutes.
- Preheat oven to 350ºF Fahrenheit.
- In a small bowl, whisk together the egg and water. Brush the top of the risen dough lightly with the egg wash. Bake for 30-35 minutes or until golden brown. The inside should be 190º Fahrenheit.1 tablespoon water, 1 large egg
- Remove bread from the oven and allow it to sit in pan for 5 minutes before transferring it to a wire rack to cool completely. Cut or pull apart bread to serve.
Notes
Store milk bread in an airtight container at room temperature for up to 5-7 days. It can also be frozen for up to 6 months. I prefer to slice it before freezing so that I don’t have to wait for it to thaw before cutting it. I pull it straight from the freezer and toast it.
The calories shown are based on the recipe being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 222kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 300mg | Potassium: 95mg | Fiber: 1g | Sugar: 6g | Vitamin A: 276IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 2mg
