Freshly baked milk bread is irresistibly fluffy and delicious, and their aroma is amazing as well! This post guides you through the process of making milk bread with a dreamy texture without the tangzhong method.
This recipe is adapted from Pao-Chun Wu, a renown baker from Taiwan who won the title of master baker in the 2010's Coupe Du Monde de la Boulangerie international baking competition. The flavor is simple with a hint of fragrance from the milk. These are soft and fluffy yet still providing a satisfying bite. This bread is great for sandwiches or just for snacking on by itself.
I've been making bread for over 6 years, it's one of my favorite things to do in the winter, and even more so on a snowy day. I can't say I'm a expert, but I do have a lot of experience and insight that I would like to share with you!
Milk And Honey Challah
Step 1 - Add bread flour, sugar, yeast, water and milk in a stand mixer, knead until a rough lump of dough is formed. Cover and let it rest for 30 minutes.
Step 2 - Add salt and knead for one minute before adding butter. Continue to knead until it passes windowpane test. This step usually takes me (I have a Bosch Universal Plus mixer) around 7 minutes (6 minutes on low and 1-2 minutes on medium), but the actual time will depend on your mixer.
Step 3 - Form the dough in a ball by folding the edges down to the center and pinch them together. Place it in a greased bowl, cover and let it proof in a warm place for 1 hour or until it doubles in size.
Fluffy Condensed Milk Bread
Step 4 - Transfer the dough onto a working surface and cut it (don't pull it apart with your hand) into 3 even pieces. Form each piece into a ball. Cover the dough balls with a damp dish towel or greased plastic wrap, allowing them to rest for 15 minutes.
Step 5 - Roll the dough out to an oval shape and then roll it up into a log, do the same for the other two, cover and let it rest for 15 minutes and then repeat the same rolling process again.
Step 6 - Place the rolled up dough in the loaf pan, cover with greased plastic wrap and proof in a warm place for 1 - 1.5 hour until the dough fills 80-90% of the loaf pan.
Japanese Milk Bread Recipe (hokkaido Milk Bread)
Step 7 - In the last 20 minutes of the proofing time, preheat the oven to 375°F and adjust the rack to the second slot from the bottom.
Bake it uncovered for 30-35 minutes. Loosely cover with a piece of foil after baking for 15 minutes to prevent the bread from becoming too dark.
When your bread is done baking, take it out of the pan right away, brush the top with melted butter and let it cool on a cooling rack for about 15 minutes before enjoying.
Milk Bread: Easiest Method!
If you can't finish the bread in one day, the best way to keep it fresh is to freeze it. You can slice it first before storing in the freezer and only reheat (in a toaster or toaster oven) the amount you want each time.
I would like to hear from you! If you make this recipe, please consider leaving a star rating and comment in the section further down the page. Stay in touch by following my Instagram and Pinterest !
Calories: 189 kcal Carbohydrates: 35 g Protein: 6 g Fat: 3 g Saturated Fat: 1 g Trans Fat: 1 g Cholesterol: 5 mg Sodium: 298 mg Potassium: 69 mg Fiber: 1 g Sugar: 4 g Vitamin A: 68 IU Vitamin C: 1 mg Calcium: 19 mg Iron: 1 mg
Japanese Style Condensed Milk Bread Recipe
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If you're looking for the best homemade milk bread with the fluffiest, softest crumb, look no further! This recipe is from my mom, a retired pastry chef, that's been adapted for the home baker. You'll end up with professional bakery results from this simple, easy recipe for milk bread!
Milk bread is an incredibly soft, fluffy, light white bread made with milk that's perfect for toast, sandwiches, or simple enjoying by itself. It goes by many names and is also known as Japanese milk bread, shokupan, Korean milk bread (우유식빵), Chinese milk bread, or Hokkaido milk bread.
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Japanese milk bread is also called 'shokupan' in Japan, which is translates to 'eating bread' because it can be eaten every day as a simple, white bread. Hokkaido milk bread is made from milk from Hokkaido, which is known for their high quality milk and dairy products.
They're sold in most Asian bakeries such as 85° Bakery, Tous Les Jours, and Paris Baguette. They can be baked in open loaf pans to reveal a golden, brown crust or baked in pullman loaf pans for a rectangular shape that's great for sandwiches.
Asian milk bread is traditionally made using 'tangzhong' or 'yuddane' which is a roux or starter made by heating water and flour together. But my mom let me in on a baker's secret for the fluffiest, softest milk bread which is using dough enhancer!
Fluffy Japanese Milk Bread Recipe
Dough enhancer is what professional bakers use to get soft, light, fluffy breads that stay fresh for longer periods. It's also called dough conditioner or dough improver, and there are different benefits depending on what ingredients are added.
While both tangzhong and dough enhancer can achieve soft and fluffy milk bread, dough enhancer is used and preferred by professional bakers because of it's far more consistent and reliable than using tangzhong.
The type of flour, level of humidity, and duration of cooking time are all variables to control when making tangzhong, which can make it difficult for the home baker. On the other hand, dough enhancer is specially formulated and the amount added is based on the weight of flour which makes it easy to calculate for the home baker.
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A sign of perfectly baked milk bread is a soft, stretchy texture that easily pull apart with your hands as seen in the photo above. The crumb should be soft, fluffy, and delicate while showing proper gluten development. Continue reading for step by step photos and instructions for how to achieve this!
Properly made milk bread should pull apart easily to reveal a soft, light, fluffy interior. The crumb should look smooth without irregularity and should pull apart in stretchy 'strips', which shows proper gluten development and shaping.
This bread is made of milk, bread flour, sugar, butter, and yeast. It's called milk bread because milk is the only wet ingredient added to this bread.
Milk Bread For Bread Machine With No Tangzhong
Brioche has a much higher ratio of butter to flour versus milk bread. Brioche also contains eggs which give it a richer taste compared to milk bread.
Try this milk bread recipe for the softest, fluffiest homemade milk bread! Also known as Japanese milk bread, Hokkaido milk bread, or shokupan.
I highly recommend using a kitchen scale and the metric measurements provided for best results. Click on Metric under the ingredients list to access gram measurements.
Fast Bread Recipe (only 60 Minutes)
Leftovers: I recommend pre-slicing the bread and storing in an airtight container in the freezer. Re-heat up by placing in the toaster or toaster oven.
Calories: 222 kcal | Carbohydrates: 41 g | Protein: 8 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 6 mg | Sodium: 419 mg | Potassium: 112 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 122 IU | Vitamin C: 1 mg | Calcium: 53 mg | Iron: 1 mg
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This Asian milk bread recipe is a triumph. I’m not exaggerating when I tell you that for months, we’ve searched, tested, and failed time and time again to nail down a perfect recipe for soft, buttery, fluffy milk bread. Until that is, when we finally did it!
Milk bread is an Asian style of soft, buttery, and slightly sweet bread. There are variations in Japan (where it’s known as shokupan) as well as China. In Chinese bakeries, you’ll find milk bread in various forms: loaves, sliced, pull-apart buns, and as the basis for a wide variety of Hong Kong Style bakery buns.
If you’ve ever had a baked Chinese BBQ Pork Bun (Char Siu Bao), Pineapple Bun, or Hot Dog Bun, you know what we’re talking about. Milk bread is light, incredibly fluffy, and tears apart in melt-in-your-mouth strands.
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