Soft Milk Bread is a fluffy, slightly sweet bread that is perfect for sandwiches or enjoyed on its own with a spread of butter. It’s known for its soft and tender crumb, thanks to the milk and sometimes a technique called the “Tangzhong” method, which helps to retain moisture in the bread. Here’s a simple recipe for soft, homemade milk bread:
Ingredients:
For the dough:
- 3 cups all-purpose flour (plus extra for dusting)
- 1/4 cup sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk (warm, about 110°F/45°C)
- 1/4 cup water (warm, about 110°F/45°C)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup heavy cream (or substitute with milk)
Optional for a richer dough (Tangzhong method):
- 2 tablespoons bread flour
- 1/4 cup water
Instructions:
1. Prepare the Tangzhong (optional, but recommended for softness):
- In a small saucepan, whisk together the 2 tablespoons of bread flour and 1/4 cup of water.
- Heat the mixture over medium heat, stirring constantly, until it thickens to a paste (about 3-5 minutes).
- Remove from heat and let it cool slightly.
2. Activate the yeast:
- In a small bowl, combine the warm milk, warm water, and sugar. Stir to dissolve the sugar.
- Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until it becomes frothy.
3. Make the dough:
- In a large mixing bowl, whisk together the flour and salt. If you’re using the Tangzhong method, add the cooled Tangzhong paste to the flour mixture.
- Add the yeast mixture, egg, and heavy cream to the bowl. Stir to combine until a dough forms.
- Add the softened butter and knead the dough on a floured surface for about 8-10 minutes, or until it’s smooth and elastic. You can also use a stand mixer with a dough hook for this step.
4. First rise:
- Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the dough:
- Punch the dough down gently to release air, then divide it into 3 or 4 equal portions (depending on the size of the loaf you want).
- Roll each portion into a smooth ball or log shape, and then place them into a greased loaf pan. If you’re making a smaller loaf, you can use a 9×5-inch loaf pan; for a larger one, you can use a 10×6-inch pan.
6. Second rise:
- Cover the pan with a cloth or plastic wrap and let the dough rise for about 30-45 minutes, or until it has puffed up and nearly doubled.
7. Bake:
- Preheat your oven to 350°F (175°C).
- Once the dough has risen, bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown, and the bread sounds hollow when tapped on the bottom.
8. Cool:
- Remove the bread from the pan and allow it to cool on a wire rack. Let it cool completely before slicing.
Tips:
- Storage: This bread stays soft for several days when stored in an airtight container or wrapped in plastic wrap. It can also be frozen for longer storage.
- For a golden finish: Brush the top of the dough with a little milk or an egg wash (1 egg beaten with 1 tablespoon of water) before baking for a glossy, golden top.
Enjoy your homemade Soft Milk Bread with butter, jam, or use it for sandwiches. It’s a versatile, delightful bread that’s sure to please!