A high altitude recipe for the fluffiest and lightest loaf of milk bread, using a tangzhong starter method for the dough. This bread is so soft, it’s almost cloud-like in texture, and is wonderful enjoyed warm from the oven with soft butter, toasted and slathered with jam or honey, or used days later for French toast or bread pudding.
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Soft for Days. While many homemade yeast breads will become dry and stale after the first day, this homemade milk bread stays so soft for days after baking. You’ll also note that it has a “tearable” quality, where it’s so light and fluffy that if you pull the bread apart where two of the sections meet, you can tear off thin strands of bread. When slicing the bread, use a large, serrated bread knife to gently saw through the bread.
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So Many Delicious Uses. This bread is fantastic while it’s still warm from the oven, and I love it plain, or with some butter and honey. It’s a bit too soft to use for sandwiches, but you can toast the leftover bread, use it in sweet or savory bread pudding recipes, or dip it in beaten eggs and milk to make French toast. If you’re looking for a sandwich bread recipe, I’d recommend my easy white sandwich bread, which is a bit sturdier than milk bread.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5, 280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. With yeasted doughs, the altitude mainly affects the rising times. You’ll find that dough tends to rise much faster at high altitude, so you need to keep an eye on your dough to make sure you don’t over-proof it.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
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Tangzhong or tang zhong is a simple roux or paste made of water, milk and flour. The tangzhong method is quick and easy. Just cook the ingredients in a saucepan for a minute or two until the mixture thickens into a paste. When this paste is added to yeast dough, it plays a very important role in improving the texture of the dough and the baked bread.
I used the USA Pan Bakeware Pullman Loaf Pan. Their pans are heavy aluminized steel, and really excellent quality. My pan is the “small” size, and measures 9 inches long, 4 inches wide and 4 inches tall. A Pullman pan is taller than a standard loaf pan, which is usually only about 2 1/2 – 3 inches tall, so it makes a taller loaf of bread. You can buy a Pullman pan with or without a lid (for making perfectly square loafs of sandwich bread).
You can use either instant yeast or active dry yeast. I highly recommend this Red Star Platinum Premium Instant Yeast with Dough Enhancers. Every loaf of bread I’ve made with this yeast has been spectacular. I use yeast from my grocery store for cinnamon rolls and sticky buns, I love using the Red Star yeast for loaf breads.
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It’s impossible to look at a loaf of bread and tell if it’s done or not. Yeasted loaf breads should be perfectly baked, not raw or doughy in the middle, and not over-baked and dry. The ideal internal temperature for a perfectly baked loaf of yeast bread is between 190-195 degrees Fahrenheit, so you need a digital instant read thermometer to ensure your bread is perfectly baked.
Since the dough is very soft, it would be difficult to knead it by hand without adding too much flour. And while a mixer can do the job in 10 minutes, you would need to knead the dough by hand for 20 minutes. If you don’t have a mixer, I’d suggest using a bowl and a Danish dough whisk to knead your dough, so that you don’t add more flour than the recipe calls for.
Milk buns, or milk bread originated in Japan, using the tangzhong method to make buns and bread characterized with a soft, light fluffy texture and rich, milky flavor.
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If all-purpose flour is all you can get your hands on, you can use it. But bread flour has a higher percentage of protein, which makes for a chewier texture in yeast dough.
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
The fluffiest and lightest loaf of milk bread, using a tangzhong starter method for the dough, to keep the bread soft for days.
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All recipes on Curly Girl Kitchen are developed for high altitude at 5, 280 feet. See FAQs for adjusting to higher or lower elevations.The easiest recipe for high altitude no knead bread. This rustic, artisan style bread has a chewy texture with a deliciously crusty exterior, and can be customized with any variety of herbs and spices. I added caraway seeds to mine, making this the simplest rye bread recipe you’ll ever try. It’s fantastic toasted and buttered, served alongside hot soup or stew, or made into a grilled cheese sandwich.
You might also love these high altitude bread recipes for honey whole wheat sandwich bread, homemade bagels, and soft and fluffy milk bread.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
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No knead bread is a very rustic bread loaf or boule made from four basic ingredients: just flour, yeast, salt and water. From there, you can add all kinds of herbs and spices to flavor your bread, or just keep it simple.
The way this recipe works is you simply mix together the ingredients in a bowl with a spoon, then leave the dough to rest, anywhere from 12-24 hours and up to a full week. The long resting time allows the dough to ferment, which gives it a tangy flavor, similar to sourdough bread. So if you’ve wanted to try baking sourdough, but are intimidated by the whole process of keeping and feeding the sourdough starter, you’ll love starting with this easy rustic bread recipe.
After the fermentation period, the dough is baked in a cast iron skillet at a very high temperature, giving it a thick and chewy crust.
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So Simple to Make. When it comes to bread baking, it really doesn’t get easier than today’s recipe. You don’t need to knead the dough, and you don’t need any special equipment, either. Simply mix, rest and then bake the dough.
Only Four Ingredients. Flour, water, salt and yeast is all you need, plus any optional herbs or spices to flavor the bread.
Tastes Like Rye Bread. Caraway seeds are used in rye bread, and I just love their flavor in today’s recipe. Since my bread doesn’t contain any rye flour, it’s not technically rye bread, but you could call it caraway bread instead.
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High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5, 280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
These are just a few suggestions for different ways you could flavor your no knead bread, but the possibilities are endless! If you use dried herbs instead of fresh, you should use less, since dried herbs are much stronger.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
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Your bread will stay fresh at room temperature for up to 3 days, or in the freezer for several months. Cool completely before storing in an airtight bag, or the steam from the warm bread will soften the crust.
Instead of a cast iron skillet, you can bake your bread in another heavy pan, such as a Dutch oven, or even on a pizza stone.
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
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The easiest no knead bread recipe, tested at high altitude. This bread has a crusty exterior and chewy interior, and can be customized with a variety of
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