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Milk Bread

milk-bread-recipe

Milk Bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients.

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Premium Bakery Flour
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All Purpose Wheat Flour
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Classic 1 Flour
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Emigrain Flour No.1

Flour:

For The Starter

  • ⅓ cup/45 grams bread flour
  • ½ cup/120 milliliters whole milk

For The Dough

  • 2 ½ cups/325 grams bread flour
  • ¼ cup/60 grams sugar
  • 2 teaspoons/7 grams active dry yeast (1 packet)
  • 1 teaspoon/4 grams salt
  • 1 egg
  • ½ cup/120 milliliters warm whole milk, plus extra for brushing on the unbaked loaf

4 tablespoons/60 grams unsalted butter, cut into pieces and softened at room temperature, plus extra for buttering bowls and pan