Ingredients
For the Tangzhong:
3 tablespoons bread flour
1/2 cup water
(You can also use milk for a richer tangzhong; either works well)
For the Main Dough:
3 cups bread flour
(plus extra for dusting)
1/4 cup granulated sugar
1 teaspoon salt
2 teaspoons instant yeast
1 large egg, at room temperature
1/2 cup whole milk, warmed to about 110°F (43°C)
1/4 cup water, at room temperature
2 tablespoons unsalted butter, softened
(plus a little extra for greasing)
Instructions
Make the Tangzhong:
In a small saucepan, whisk together 3 tablespoons of bread flour and 1/2 cup water until smooth.
Place the saucepan over medium heat. Stir continuously until the mixture thickens to a pudding-like consistency (about 3–5 minutes). It should reach a temperature of about 65°C (150°F) and be smooth without any lumps.
Remove from heat and let the tangzhong cool to room temperature.
Mix the Dough:
In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast.
In another bowl, whisk together the egg, warmed milk, water, and the cooled tangzhong. Stir in the softened butter until well blended.
Gradually pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
Knead the Dough:
Turn the dough out onto a lightly floured surface and knead by hand for about 8–10 minutes until the dough becomes smooth and elastic.
Alternatively, you can knead the dough in a stand mixer fitted with a dough hook on low speed for about 5–7 minutes.
The dough should be soft, slightly sticky, and well-developed.
First Rise:
Lightly grease a large bowl with butter. Place the dough in the bowl, turning it once to coat all sides.
Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rise in a warm, draft-free area for about 1 to 1½ hours, or until doubled in size.
Shape the Loaf:
After the dough has doubled, gently punch it down to release excess air.
Shape the dough into a loaf by rolling it into a tight cylinder, and place it seam-side down into a greased 9×5-inch loaf pan
Cover the pan loosely with plastic wrap or a towel, and let the dough undergo a second rise for 30–45 minutes, until noticeably puffy.
Bake the Bread:
Preheat your oven to 350°F (175°C).
Once the dough has risen in the pan, place it in the preheated oven. Bake for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
If you like a slightly crisper crust, you can brush the top with a little melted butter immediately after baking.
Cool and Enjoy:
Remove the bread from the oven and let it cool in the pan for about 5 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
Enjoy your soft milk bread plain, with butter, jam, or as the base for your favorite sandwich!
Tips & Variations
Tangzhong Method:
The tangzhong helps the bread stay moist and soft for longer. If you prefer not to use it, you can simply omit this step; however, the texture may be slightly less tender.
