Soft and Fluffy Milk Bread Recipe

 

Soft and Fluffy Milk Bread,

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Ingredients:

For the Tangzhong (starter):

• 3 tbsp (25g) all-purpose flour
• ½ cup (120ml) whole milk
• ¼ cup (60ml) water

For the Dough:

• 3 cups (375g) bread flour (or all-purpose flour)
• ¼ cup (50g) granulated sugar
• 1 packet (2 ¼ tsp) instant yeast
• 1 tsp salt
• ½ cup (120ml) warm milk (about 110°F/43°C)
• 1 large egg, room temperature
• ¼ cup (55g) unsalted butter, softened

For the Egg Wash (optional):

• 1 egg yolk
• 1 tbsp milk

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Instructions:

1. Make the Tangzhong (Starter):

1. In a small saucepan, whisk together the flour, milk, and water over medium heat.
2. Cook, stirring constantly, until the mixture thickens into a paste (about 2-3 minutes).
3. Remove from heat and let it cool to room temperature.

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2. Prepare the Dough:

1. In a large mixing bowl (or stand mixer), combine the flour, sugar, yeast, and salt.
2. Add the warm milk, egg, and cooled tangzhong starter.
3. Mix until the dough starts to come together, then knead for about 5 minutes.
4. Gradually add the softened butter, one tablespoon at a time, and continue kneading for another 10-12 minutes until the dough becomes smooth and elastic.
   • The dough should pass the "windowpane test," meaning it can be stretched thin without tearing.

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3. First Rise:

1. Shape the dough into a ball and place it in a greased bowl.
2. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-2 hours, or until doubled in size.

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4. Shape the Dough:

1. Once risen, punch down the dough and divide it into 3 or 4 equal portions.
2. Roll each portion into a log and place them side by side in a greased loaf pan.
3. Cover and let it rise again for about 45 minutes to 1 hour, until puffy.

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5. Bake the Bread:

1. Preheat the oven to 350°F (175°C).
2. Brush the top of the dough with the egg wash for a golden finish.
3. Bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

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6. Cool and Serve:

1. Remove from the oven and let it cool in the pan for 10 minutes.
2. Transfer to a wire rack to cool completely before slicing.

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Tips:

• Store the bread in an airtight container for up to 3 days, or freeze for longer storage.
• For a sweeter version, add an extra tablespoon of sugar and a touch of vanilla extract.
• To make rolls instead of a loaf, divide the dough into smaller portions and bake for about 18-20 minutes.

Would you like suggestions for fillings or toppings?