Breads: Milk Bread

This recipe originally appeared on Bake from Scratch.

Make tangzhong

  • small sauce pan
  • whisk
  • 3/4 c (180 g) whole milk
  • 1/4 c (32 g) bread flour

In small saucepan, whisk together milk and flour over low heat. Whisk constantly until thickens and reaches 149°F.

Let cool to room temperature before using.

Make bread dough

  • stand mixer
  • whisk attachment
  • dough attachment
  • 320 g milk (100 - 110°F)
  • 130 g granulated sugar
  • 14 g yeast
  • 700 g bread flour
  • 2 large eggs
  • 6 g kosher salt
  • 6 tbsp / 84 g unsalted butter (room temperature)

In a stand mixer, whisk together milk, sugar, and yeast until foamy (about 10 minutes).

With dough attachment, add tangzhong, flour, eggs, and salt. Beat on low speed for 5 minutes.

Add butter. Beat on medium speed for 8 minutes. Occassionally scrape down the sides of the bowl to fully incorporate dough.

Cover and let rise until doubled in size (about 1 hour).

Prepare dough for baking

  • 2 bread pans
  • cooking spray
  • rolling pin

Spray 2 bread pans.

Divide dough into 6 even pieces. Roll dough into shape and place 3 dough balls into each bread pan.

Cover and let rise until doubled in size (about 1 hour).


Preheat oven to 350°F.

Egg wash the bread loaves.

Bake for 30 minutes, or until internal temperature reads 190°F.

Convection oven: bake at 325°F for 26 minutes.