White Bread Recipes Using Milk

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!

Kristina Cho's Milk Bread (recipe Review)

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.

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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.

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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.

Japanese Milk Bread

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

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Authentic Lu Rou Fan 滷肉飯 (Taiwanese Braised Pork over rice) Asian Cucumber Salad With Miso and Sesame 10-Minute Beef and Egg Over Rice Ma Lai Gao (Chinese Dim Sum Cake) Easy Pork and Tofu Stir FrySweet Milk Bread – Nothing whets the appetite like the aroma of a yeast bread baking in the oven. This white bread is soft, slightly chewy, milky and sweet.

Growing up, we lived a couple of blocks away from the bakery so we had access to fresh Bread almost every time, so when I lefthome a couple of years ago I began to crave for that sweet, soft and slightly chewy Bread that I grew up with.

I searched different grocery stores but I did not get exactly what I wanted. The only choice I had left was to start trying out recipes. I tried out a ton of Bread recipes both online and in books, and years after (yes you read right, years!) I was able to come up with this beautiful sweet milk bread recipe after a lot of trials, fails and now, success!

Fast Bread Recipe (only 60 Minutes)

You can make this Sweet white Bread with or without a mixer. However, in order to achieve a perfect result, you need to useBread Flourbecause it has a higher gluten content compared to the all-purpose Flour.Though I’ve used all-purpose flour a couple of times and it turned out good but I will favor the outcome of Bread flour over that all-purpose flour because the difference is clear.

The first thing to check is the capability of your machine. A large stand mixer will successfully handle about 7 to 8 cups of flour. However, if you have a smaller stand mixer, I will advise that you divide this recipe into two.

Another important fact is that there is a very high tendency for you to over-knead the dough while using a stand mixer. Therefore, I will advise you to start checking how the dough is doing after about five minutes from the time you started the kneading process.

Soft And Fluffy Japanese Milk Bread

To use the stand mixer, simply add all the ingredients into the mixing bowl and start mixing together using the dough hook on low speed till a mass of dough is formed. Continue to process until the dough cleans up the sides of the dough.

If all your ingredients are correctly measured, you will have no need to add more liquid. However, if there’s a need to add more flour, feel free to do that (a little at a time) until you achieve a soft and elastic but not sticky dough.

This bread loaf can also be made with no stand mixer. You will need a clean table with a comfortable height and of course, some elbow strength! This hand kneading method should take about 10 minutes.

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Mix all the ingredients together in a large bowl, once everything is well combined, turn the dough to a lightly floured work surface and begin to knead until the dough is no longer sticky and it becomes soft, smooth and elastic.

Just like I stated for the machine method above, if you measure all your ingredients correctly, you will have no need to add more liquid. However, for the hand kneading method, you will need to add more flour – a little at a time as needed until you achieve a soft and elastic but not sticky dough.

Please note that you need to induce steam into the Oven by pouring water in a pan and placing it on the bottom rack of the oven. This will ensure that the bread bakes well and rises to its full potential before the crust is formed. It also helps to achieve that soft crust.

Vegan Japanese Milk Bread (shokupan)

This is not a quick bread method, but the wait time is well worth it, therefore, let the dough rest well. This rest period will allow the gluten to develop well. Don’t hasten or shorten the rest time and you will be rewarded with a perfectly soft and chewy sweet loaf of bread.

There are a whole lot of yeast types that you can use in bread making. However, I will be talking about the two main types that are common to the home baker.

The first is the active dry yeast and the second is the instant yeast (also known as the fast rice or rapid-rise yeast). Learn the difference and similarities of active dry yeast and instant yeast here.

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The active dry yeast may or may not be proofed. I know this may be a bit surprising because a lot of people think that there is a need to proof the active dry yeast. I have used the active dry yeast several times without proofing it and with great result.

On the other hand, Rapid Yeast does not require any proofing. You can add this directly to your dry ingredients. It will work just fine.

I will always encourage those who are new to baking to always proof their yeast with warm water between a temperature of 110°F and 115°F and a bit of Sugar just to make sure that the yeast is alive and well. A bad yeast will produce a bad bread.

Vegan Japanese Hokkaido Milk Bread

For this recipe, I proofed my yeast just to help new bakers get it right. If you are not new to baking, you may skip that step.

All types of Oven – Gas oven, Electric oven, Convection oven or