Yaaas Ashley! 🥰 There’s nothing like that warm, fluffy, slightly sweet Soft Milk Bread—the kind that pulls apart like clouds and smells like heaven. Perfect for toast, French toast, or just with butter straight out the oven. Let’s make it magic:
🥖 Soft & Fluffy Milk Bread (Japanese Shokupan style)
🧺 Ingredients:
For the Tangzhong (milk roux):
- 2 tbsp (20g) bread flour
- 1/4 cup (60ml) water
- 1/4 cup (60ml) milk
For the Dough:
- 2 ½ cups (320g) bread flour
- 3 tbsp (38g) sugar
- 1 tsp salt
- 2 tsp instant yeast
- 1/2 cup (120ml) warm milk
- 1 large egg
- All of the tangzhong
- 3 tbsp (45g) unsalted butter, softened
👩🍳 Instructions:
1. Make the Tangzhong:
- In a small saucepan, whisk the flour, water, and milk.
- Cook on medium heat, stirring constantly until it thickens into a smooth paste (about 2 minutes).
- Remove from heat and let cool.
2. Make the Dough:
- In a large bowl (or stand mixer), combine flour, sugar, salt, and yeast.
- Add warm milk, egg, cooled tangzhong, and mix to form a shaggy dough.
- Add softened butter and knead for 10–15 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1–1.5 hours (until doubled).
3. Shape the Bread:
- Punch down the dough and divide into 3 or 4 pieces.
- Roll each into an oval, fold the sides in, roll up like a log, and place in a greased loaf pan.
- Cover and let rise again for about 45 minutes, or until puffed.
4. Bake:
- Preheat oven to 350°F (175°C).
- Brush top with milk or egg wash.
- Bake for 25–30 minutes until golden brown.