Introduction
Fluffy Milk Bread, also called “Hokkaido Milk Bread,” is a soft, pillowy loaf famous for its light texture and slightly sweet flavor. Originating from Japan, it uses a special method called the “Tangzhong” or water-roux method, which gives the bread its signature fluffiness and keeps it fresh longer. Perfect for sandwiches, toasts, or simply enjoying with butter and jam, this bread is both comforting and elegant.
Ingredients
For Tangzhong (Water Roux):
- 3 tablespoons bread flour
- ½ cup whole milk
For Dough:
- 2 ½ cups bread flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 large egg
- ½ cup whole milk, warm (about 110°F / 43°C)
- 4 tablespoons unsalted butter, softened
- All of the prepared Tangzhong
Instructions
Step 1: Make the Tangzhong
- In a small saucepan, whisk together 3 tablespoons of flour and ½ cup of milk until smooth.
- Heat over medium-low heat, stirring constantly until the mixture thickens to a pudding-like consistency (around 149°F / 65°C).
- Remove from heat, cover with plastic wrap touching the surface to prevent skin, and let it cool to room temperature.
Step 2: Prepare the Dough
- In a large mixing bowl, combine bread flour, sugar, salt, and instant yeast. Make sure the yeast does not touch the salt directly.
- Add the cooled Tangzhong, warm milk, and egg. Mix until a rough dough forms.
- Knead in the butter gradually, either by hand (about 15-20 minutes) or with a stand mixer (about 10 minutes), until smooth, elastic, and slightly sticky.
Step 3: First Proof
- Shape the dough into a ball, place it in a greased bowl, and cover with a damp cloth or plastic wrap.
- Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 4: Shape the Loaf
- Gently punch down the dough to release air.
- Divide the dough into 3 equal portions. Roll each portion into a smooth ball or oval.
- Place the portions side by side into a greased 9×5-inch loaf pan.
Step 5: Second Proof
- Cover the pan with a damp cloth and let the dough rise for another 45-60 minutes, or until it reaches about 1 inch above the edge of the pan.
Step 6: Bake
- Preheat oven to 350°F (175°C).
- Brush the top of the loaf gently with milk or an egg wash for a shiny, golden crust.
- Bake for 30-35 minutes, covering loosely with foil if the top browns too quickly.
- Remove from oven and cool in pan for 10 minutes, then transfer to a wire rack.
Methods / Tips for Perfect Fluffy Bread
- Use bread flour for better gluten structure.
- Ensure milk and butter are at room temperature.
- Do not over-knead in a stand mixer; stop once the dough is elastic.
- A warm, draft-free environment helps with proper rising.
- Brushing with milk or egg wash enhances color and softness.
History
Fluffy milk bread originated in Japan during the 20th century, influenced by European soft white breads but adapted with the Tangzhong method. The technique spreads widely in Asia for its ability to produce long-lasting soft loaves.
Benefits
- Soft and easy to digest.
- Keeps fresh longer due to Tangzhong.
- Can be used for sandwiches, French toast, or toast.
- Slightly sweet, reducing the need for extra sugar in toppings.
Formation / Serving Suggestions
- Slice thick for sandwiches or thin for toast.
- Serve warm with butter, jam, or honey.
- Ideal for kid-friendly sandwiches or gourmet toast creations.
Nutrition (per slice, approx. 1/12 loaf)
- Calories: 150 kcal
- Carbohydrates: 25 g
- Protein: 4 g
- Fat: 3 g
- Fiber: 1 g
- Sugar: 4 g
Conclusion
This Fluffy Milk Bread Loaf is a masterpiece of softness and subtle sweetness, perfect for daily breakfasts or special occasions. Its texture, flavor, and versatility make it a favorite for both home bakers and bread lovers worldwide. Once you try the Tangzhong method, you’ll never go back to ordinary sandwich bread!
For Bread Lovers
- Experiment by adding a swirl of cinnamon sugar or chocolate.
- Perfect for tea time, picnics, or breakfast spreads.
- Pairs wonderfully with creamy nut butters, fruit jams, or even savory fillings.