Easy Milk Bread Recipe (No Tangzhong)
Looking for an easy milk bread recipe that yields a soft and fluffy loaf without the extra step of making tangzhong? With just a few simple ingredients and straightforward steps, you can enjoy fresh, homemade Japanese milk bread that’s perfect for sandwiches, toast, and more.
What is milk bread?
Originating in Japan during the 20th century, milk bread is a type of white bread that’s also known as ‘shokupan,’ or ‘eating bread.’ Hokkaido milk bread, in particular, is a popular variation.
This type of white bread is widely enjoyed as an everyday staple in Japan, Korea, and other Asian countries. Its soft and fluffy texture is achieved through the use of a tangzhong, which is a paste made by cooking flour in water or milk.
While many milk bread recipes use the tangzhong method, there are also variations that don’t require it. Typically, the bread dough is made with flour, sugar, milk, yeast, egg, salt, and butter. The end result is a tender, soft bread with a fluffy texture.
Asian style bread is very popular these days and you will find them easily in a Korean bakery or other Asian bakeries. Both avid and beginner home bakers are searching for an ultimate recipe for this Japanese milk bread and there are quite many out there.
No Tangzhong Milk Bread Recipe
This easy no tangzhong version recipe is here to make your life easier. With the use of heavy whipping cream and a different technique, you can achieve a feather-light, soft, and moist crumb without using the traditional tangzhong method.
Here are some reasons why you’ll love this recipe:
- No tangzhong method: Instead of tangzhong, this easy recipe uses heavy whipping cream to create a soft and fluffy texture.
- No dough enhancer required: Achieve the perfect texture without any enhancer.
- Easier and quicker: Compared to traditional tangzhong milk bread recipes, this recipe is easier and quicker to make.
- Texture: The bread has a soft, tender, and feathery texture that melts in your mouth.
- Taste: With a milky delicious flavor in every bite, you’ll fall in love with this bread.
- Stay fresh: This bread can stay fresh for up to 3 days.
Give this no tangzhong method a try and enjoy the same fabulous feathery and stringy texture and delicate crumb as traditional milk bread without the added hassle.
Recipe FAQs: Tips and Tricks
If you’re a fan of this feathery soft white bread, you might have some questions about the recipe. Here are some frequently asked questions and answers to help you make the perfect loaf every time:
Can I omit dry milk from the bread recipe?
Yes, but it’s highly recommended to add dry milk to the recipe. It provides a smoother and more mellow flavor and helps the bread to have a more tender texture and a significantly higher rise.
Can I bake milk bread in a regular loaf pan?
Of course! You can use any 9×5 inch loaf pan instead of the pullman loaf pan. However, you won’t get the straight sides that are typically seen in traditional Japanese milk bread.
Can I make milk bread in a bread maker?
Absolutely! Just follow the recipe and mix the dry ingredients into the wet ingredients. However, because each bread machine is different, you may need to adjust the recipe to suit your situation.
The size of the pan in the bread machine can vary, so the bread can come out less tall in wider pans or taller in smaller pans depending on the size of your pan. This recipe will fit a 1 lb dough size pan.
What does milk bread taste like?
It has a milky-sweet and buttery taste. Its feathery, soft texture tears into fine strands and melts in your mouth. Good milk bread shouldn’t have naturally leavened holes or a sourdough tang.
Ingredients List
- Bread flour: provides high gluten and creates the signature stringy crumb.
- Sugar: adds sweetness.
- Egg: use a large egg.
- Instant yeast: if you need to use active yeast instead of instant yeast, proof the active yeast with warm milk first, then add it to the rest of the ingredients.
- Dry milk powder: don’t miss out! It adds a rich milk flavor to the bread and helps to soften the texture.
- Milk: whole milk was used in this recipe, but you can substitute it with reduced-fat milk (no less than 2% fat).
- Heavy cream or whipping cream: provides fat to keep the bread moist and adds a milky taste
Essential Kitchen Tools
- Pullman loaf pan or 9×5-inch loaf pan: You can bake the bread in either of these pans. A Pullman loaf pan, which has straight sides, will give your loaf an attractive shape.
- Stand mixer: A stand mixer will make it easier to knead the dough and achieve the perfect texture.
- Mixing bowl: To combine the ingredients for the dough.
- Mini rolling pin: It is a handy tool for shaping the dough and ensuring that it fits perfectly in the loaf pan.
A Pullman loaf pan has straight sides and a sliding lid that’s great for making bread with a square shape and professional-looking appearance. The pan helps the bread bake evenly and prevents the crust from becoming too thick. While most pullman pans come with a lid for compact bread, some bakers prefer not to use it to get round mounds on top.
How to make Milk Bread (No Tangzhong Method)
Making the bread dough
Step 1. Mix wet ingredients
Mix milk, cream, sugar, egg, yeast, dry milk powder, yeast, and sugar with a wooden spoon. Then add flour and mix well.
Step 2. Add dry ingredients and knead
If using a stand mixer, attach dough hook and knead the dough on low (stir mode) setting for 12-15 minutes. The dough will be very sticky. Add extra 2-3 tablespoons of flour if needed. Resist adding too much flour. Otherwise you won’t obtain the fluffy texture.
If kneading by hand, it will take about 6-8 minutes until the dough becomes soft and elastic, and won’t stick to you hands.
Step 3. Let the dough rise
Shape into a ball and place it in a greased bowl. Cover and let it rise in a warm place until double in volume; about 1 hr.
Step 4. Divide the dough
Divide the dough into 3 equal portions. Roll each dough into a ball shape and let them rest for 15 minutes to relax the gluten.
Rolling the bread dough
- Using a small rolling pin, roll the dough into 7-8 inch long. Then flip the dough to the other side so that the smooth surface will face down. It will create a smooth crust.
- Fold the dough into thirds.
- Rotate the dough to 90˚ degree so that the layered side is facing toward you. Start rolling the dough tightly, pinching the seam together to secure.
- Transfer dough in a greased pan, seam side down, and press down the top gently with your hand. That will help even out the round top. Cover and let it rise until double in volume; about 40 minutes.
Egg wash and Bake
Brush the top with egg wash to achieve a beautiful golden brown crust. Bake in a preheated 350˚F oven for 22-25 minutes. If the top gets brown too quickly, tent with a piece of foil loosely.
Recipe Tip: When the bread comes out of oven, give it a strong tap once on a counter top. That will prevent the soft crust from sagging down and wrinkle. Brush with melted butter immediately to get the shiny look. Take the bread out of pan and let it cool on a wired rack.
Serving Suggestions
When it comes to serving, there are several options to choose from. Here are some suggestions:
- Enjoy the bread on the day it’s made and while it’s still warm.
- Slice the bread or tear it apart and spread with butter and your favorite jam.
- Toast the bread for a crispy and delicious breakfast or snack. Try it in a Korean street toast recipe for a unique twist.
- Use the bread as a base for sandwiches, with your choice of fillings for a tasty and satisfying meal.
Storage Tip
To keep your milk bread fresh and tasty for as long as possible, follow these storage tips:
- The bread will stay fresh and moist for up to 3 days at room temperature.
- For longer storage, wrap the bread tightly in plastic wrap or aluminum foil and freeze for up to 3 months.
- To thaw the bread, remove it from the freezer and let it sit at room temperature for 15-20 minutes.
- To reheat the bread, preheat your oven to 300°F (150°C). Place the bread on a baking sheet and bake for 8-10 minutes, or until warmed through.
Watch recipe video
Easy Milk Bread Recipe (No Tangzhong)
Recipe Video
Ingredients
- 2/3 cup (160 ml) milk, lukewarm
- 1/3 cup (80 ml) heavy whipping cream, lukewarm
- 1/4 cup (50 g) sugar
- 1 egg, room temperature
- 2-1/4 tsp instant yeast
- 2 tbsp dry milk powder
- 1 tsp salt
- 2-1/4 cup (300 g) bread flour , + 2-3 tbsp extra if needed
- egg wash, for brushing
- 2 tbsp (30 ml) melted butter
Equipment
Instructions
- Using a mixing bowl from a stand mixer, mix together milk, cream, sugar, egg, instant yeast, powdered milk, and salt in a bowl. Add flour slowly and mix well to combine with wet ingredients using a wooden spoon.
- Using a dough hook, start kneading the dough on low(stir) setting for 12-15 minutes. If the dough seems too sticky, add 2-3 more tablespoon of flour as needed. Resist adding too much flour. The dough should be very sticky.
- Turn out the dough on to a lightly floured surface, knead with your palm of your hand for 30 seconds. Shape the dough into a ball and place in a greased bowl. Cover and let it rise in a warm place until double in volume; about 1 hr.
- Punch the dough to deflate. Turn it out on to a floured surface and knead for 30-60 seconds. Dived the dough into 3 equal portions. Shape each portion to a ball. Cover and let them rest for 15 minutes so that the gluten can relax.
- Roll each dough ball into 7-8-inch long with a small rolling pin. Then flip the dough to the other side so that the smooth surface will face down. Fold it into thirds and rotate 90˚ degree so that the layered side is facing toward you. Start rolling the dough tightly and pinch the seam together to secure.
- Place the dough in a greased loaf pan. Press down the top with your hand gently. Cover and let it rise again until double in volume, about 40 minutes.
- Meanwhile, preheat the oven to 350˚F. When the dough is risen, brush the top with egg wash and bake for 22-25 minutes. If the top crust gets brown too quickly, loosely tent with a piece of foil.
- When the bread comes out of oven, tap it on the countertop once to shock. That will prevent the bread top from sagging down and wrinkle. Then brush with melted butter immediately. Take the bread out of pan and cool it on a wired rack.
Can you add raisins to the bread?
Of course. It will be very tasty milk bread with raisins.
Can this recipe be doubled without changing any of the amounts? Just multiply all ingredients by ×2?
Thank you
If you want to double the recipe for milk bread, it should work fine. However, it’s a good idea to start with slightly less liquid and adjust as needed while kneading the dough. Keep in mind that the dough may be on the sticky side, but this stickiness should subside after rising. Hope this helps. Thanks!
Thank you very much for sharing this recipe which I am in the process of making. Unfortunately it came out really liquid and I had to add tons of flour🤷
Could you please advise on this, I understand that maybe the flour is different but I didn’t expect the dough to come out very liquid. I used bread flour and Canadian flour which is very high in gluten.
Thank you very much.
Costanza
Hi Costanza
Can you double check the amount of flour and liquid you used just to make sure? The dough is on the sticky side, but shouldn’t be like a liquid you are mentioning.
Was the melted butter just for greasing? Not for the dough?
Hi Yuri
Melted butter is for brushing the top of bread right after it comes out of oven. You don’t need it in the dough. Hope this helps. Thanks.
Hmm, have a recipe for that doesn’t need a mixer?
You can knead this dough by hand. It will be on the sticky side but it will hold its shape as you knead. Add a little more flour if needed.
Thanks. Just not a fan of kneading. Like the no mess approach.
I have no cream, is it ok to use all milk will it come out the same, thanks much in advance, just waiting to see before I do another batch,
You will need extra fat to make the bread extra tender and soft. So I highly recommend adding the cream.
I have to say I have made this bread a dozen times and this last time was perfection, I posted on FB, which I never do for food items, and gave your Pinterest recipe that I have saved to mine to 6 people. Quick question the rise this this time was like the yeast was on steroids, I ran out of bread flour and wanted to make two loaves, so I used maybe 2 cups and the rest I used hi Gluten, could this be why I had so much over spring which I never get, running out gave me a loaf that was amazing, and the dough to work with was fantastic, what do you think thanks much
Hi Ileen
I am so glad you like my bread recipe.
Yes, high gluten flour tend to absorb more liquid than regular flour so it effect the rising faster.
Thanks.
Can you make this in not the 3 sections, love the bread, made a dozen times. I think without separations would be better for sandwiches
Yes, you can roll the dough into a large single section without dividing into 3 small sections. Just make a large flat square dough and roll it up to fit into your pan.
Glad to hear you like this bread. Thanks.
Hi..what do I do if I want to substitute for the egg? Thanks
Hi Jayanti
Try with 1/4 cup of mashed banana or sweet condensed milk per egg. Hope it works out for you.
This is a great recipe, I do it on the dough cycle in my bread machine. Just add the ingredients in the order that you normally would for a bread machine. I prefer to use active dry yeast which needs to proof first in the warm liquid and sugar but I did try with the instant yeast and it worked out too.
So happy to hear it worked out great for you with a bread machine. Thank you for the comment.
Hi, may I replace heavy cream with non-diary whipping cream?
Yes, it should work fine.
Did you use a lid for your Pullman loaf pan?
No, I didn’t.
Could this be made in a breadmachine??
I haven’t tried in a bread machine, but I think it will work. Let me know how it turns out.
I made the dough in the bread machine then rolled it by hand and rose it in a pullman. I think the powdered milk is essential. But the cream can be replaced with 60g of melted butter.
This is actually the first bread I’ve ever made (besides things like banana bread ahaha) and it turned out perfectly! I’m soooo happy, thank you for the easy to follow instructions 🙂
I didn’t have any bread flour and neither did my local Target, so I just used all purpose flour and kneaded a bit longer to really get the gluten activated. It worked great!
So glad to hear this bread turned out well for you. It is, indeed, an easy recipe and the outcome is very satisfying. I make it quite often when I am in the mood for feather light white bread.
How can I make this by hand kneading….I do not have a mixer
Hi Marva
Try kneading the dough by hand for 7-8 minutes. The dough is on the sticky side. You can add a little more flour as you knead but not too much. You can grease your hand with a little bit of oil if the dough sticks too much to your hand. Hope this helps.
Hi Holly,
Thanks for sharing your recopie. I love in Australia and they don’t sell heavy whipping cream. Either thickened cream or fresh cream/double cream. Any advice on that?
Hi Sophie
I would choose double cream. Although double cream has higher fat content than heavy/whipping cream, it should work with this recipe. Use the same amount.
Hope you succeed and let me know how it turns out.
Hi, Holly! If I wanted to make this bread square with the Pullman lid (like for sando), do I still follow the same directions? Thanks!
I think it will work but the bread might be slightly compressed with a lid on. I would try first to see how it turns out. If it gets too dense, try with a little less dough next time. It is a really easy yet fluffy milk bread recipe and I was very happy for the outcome. Good luck! Thanks.
Ohhh what a wonderful recipe. Every Day I eat a bread :).
I’m a little confused. In your description you say “whipped cream” but in your recipe it says “heavy whipping cream lukewarm”. Should the cream be whipped first before using?
Sorry to confuse you. It should be just un-whipped heavy whipping cream. Make sure to warm it slightly.
Can you substitute anything for whipping cream? I don’t keep that on hand.
You can try with milk and melted butter mixture, about 4 tbsp milk + 1.5 tbsp butter.
This is gorgeous! Love the texture of it — so light and fluffy. Really terrific recipe — thanks.
It turned out so soft and airy…perfect!