Easy Milk Bread Recipe (No Tangzhong)

This soft and feathery light Asian milk bread is made without tangzhong

Easy Milk Bread Recipe (No Tangzhong)

This milk bread recipe 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.

Course Bread, Breakfast

Cuisine Chinese, Japanese

Keyword Asian milk bread, daily bread, easy milk bread, Japanese milk bread, korean milk bread, milk bread, milk bread recipe, milk bread recipe without tangzhong, no tangzhong milk bread, pullman loaf pan, shokupan, soft and fluffy, tangzhong, white bread

Prep Time 30

Cook Time 25

Resting Time 2

Total Time 2 55

Servings people

Calories 144

Author Holly Ford

Equipment

Pullman loaf pan

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

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.

Video

Notes

Milk bread can stay fresh up to 3 days. It makes a great breakfast toast. You can also freeze it up to 3 months. To thaw, let it sit on a room temperature while you are preheating the oven to 300˚F. Warm the bread in the oven for 8-10 minutes.

Nutrition