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Soft and Fluffy Japanese Milk Bread Loaf with Tangzhong Method Recipe

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4.4 from 21 reviews

  • Author: Chef
  • Total Time: 2 hours 45 minutes
  • Yield: 1 loaf (approximately 12 slices)
  • Diet: Vegetarian

Description

This Milk Bread Loaf is exceptionally soft, fluffy, and slightly sweet with a tender crumb. Made using the tangzhong method, it delivers bakery-quality texture that’s perfect for sandwiches, toast, or enjoying warm with butter. The loaf has a golden crust and a light, airy interior that makes it a favorite for homemade bread lovers.

Ingredients

Tangzhong

  • 3 tbsp bread flour
  • ½ cup milk

Dough

  • 2½ cups bread flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 2¼ tsp active dry yeast (1 packet)
  • ¾ cup warm milk
  • 1 large egg
  • 3 tbsp unsalted butter, softened

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 3 tablespoons of bread flour and ½ cup of milk. Cook over medium heat, stirring constantly to prevent lumps, until the mixture thickens into a smooth paste. Remove from heat and let it cool completely to room temperature.
  2. Combine Dry Ingredients: In a large mixing bowl, add 2½ cups bread flour, 2 tablespoons sugar, 1 teaspoon salt, and 2¼ teaspoons active dry yeast. Stir to combine evenly.
  3. Add Wet Ingredients: Pour in ¾ cup warm milk, 1 large egg, and the cooled tangzhong. Mix everything together until a rough dough forms.
  4. Knead the Dough: Transfer the dough to a clean surface and knead for 8 to 10 minutes until it becomes smooth and elastic. Gradually add the 3 tablespoons of softened unsalted butter and continue kneading until all the butter is fully incorporated and the dough is silky.
  5. First Rise: Place the dough in a greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour or until the dough has doubled in size.
  6. Shape the Dough: Punch down the risen dough to release air. Shape it into a loaf by rolling or folding, then place it into a greased loaf pan.
  7. Second Rise: Cover the loaf pan and let the dough rise again for 30 to 45 minutes, until it puffs up noticeably.
  8. Preheat the Oven: While the dough is rising, preheat your oven to 350°F (175°C).
  9. Bake the Bread: Bake the loaf for 30 to 35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
  10. Cool and Serve: Remove the bread from the oven and cool it on a wire rack before slicing and serving.

Notes

  • The tangzhong starter is crucial for achieving the bread’s soft and fluffy texture.
  • Use warm milk to help activate the yeast properly; it should be warm to the touch but not hot.
  • Store the baked bread in an airtight container or bread box to keep it fresh for up to 4 days.
  • For a shinier crust, you may brush the top with a little milk or egg wash before baking.
  • This bread freezes well; slice before freezing for easy thawing.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://kitchenmartha.com/soft-and-fluffy-japanese-milk-bread-loaf-with-tangzhong-method-recipe/