Soft Milk Bread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the tangzhong (flour paste):</li><li class="ingredients-single-item">20g bread flour</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">350g bread flour</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">120ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">45g unsalted butter, softened</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tablespoon milk (for egg wash)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Loaf pan (23cm x 13cm/9" x 5")</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, prepare the tangzhong (flour paste). In a small saucepan, whisk together 20g bread flour and 100ml milk until no lumps remain. Heat over medium-low heat, stirring constantly with a spatula, until the mixture thickens to a pudding-like consistency and lines can be drawn in it (about 60°C/140°F). This should take about 2-3 minutes. Remove from heat and transfer to a small bowl to cool to room temperature. The tangzhong technique pre-gelatinizes the starches in the flour, allowing them to absorb more water, resulting in incredibly soft, moist bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine 350g bread flour, 50g sugar, 7g instant yeast, and 5g salt. Whisk together to evenly distribute the ingredients. Keep the salt and yeast on opposite sides of the bowl initially, as direct contact with salt can inhibit yeast activity.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Create a well in the center of your dry ingredients. Add the cooled tangzhong, 120ml lukewarm milk (around 35°C/95°F - warm but not hot to touch, as excessive heat will kill the yeast), and 1 beaten egg. Attach the dough hook and mix on low speed until the ingredients come together to form a rough dough, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer running on medium-low speed, add the softened butter, one tablespoon at a time, waiting for each addition to be fully incorporated before adding the next. This gradual addition prevents the dough from becoming greasy and helps develop proper gluten structure. Once all butter is added, increase to medium speed and knead for 10-12 minutes until the dough is smooth, elastic, and passes the "window pane test" - when a small piece can be stretched thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place (around 27-29°C/80-85°F) until doubled in size, approximately 60-90 minutes. If your kitchen is cool, create a warm environment by placing the bowl in a turned-off oven with a pan of hot water.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Transfer to a clean work surface and divide into three equal portions (use a scale for precision). Shape each portion into a ball, cover with a kitchen towel, and let rest for 15 minutes to relax the gluten, making the final shaping easier.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Working with one dough ball at a time, roll each into an oval shape approximately 20cm x 15cm (8" x 6"). Fold the top third down and the bottom third up, like folding a letter. Rotate 90 degrees, then roll out again into a rectangle about 15cm (6") long. Starting from the short end, roll up tightly like a Swiss roll, pinching the seam to seal. Place seam-side down in a greased 23cm x 13cm (9" x 5") loaf pan. Repeat with remaining dough balls, arranging them side by side in the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the loaf pan with plastic wrap or a damp towel and let prove again until the dough rises to about 1cm (½ inch) above the rim of the pan, approximately 40-60 minutes. The dough should look visibly puffy and spring back slowly when gently pressed with a finger.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>About 20 minutes before baking, preheat your oven to 180°C (350°F). Prepare the egg wash by beating together 1 egg with 1 tablespoon of milk. When the dough has finished its second rise, gently brush the top with egg wash, being careful not to deflate the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, loosely cover with aluminum foil after about 20 minutes. The internal temperature should reach 88-93°C (190-200°F) when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and immediately turn out onto a wire rack. If the bread sticks, run a knife around the edges to loosen. Allow to cool completely before slicing, at least 1 hour. Cutting too soon will cause the steam to escape, potentially making the bread gummy. This milk bread will stay soft for 3-4 days stored in an airtight container at room temperature, or freeze for up to a month.</li></ol>