Easy and Spongy Milk Bread Recipe

Milk bread, known for its tender, fluffy texture and slightly sweet flavor, is a staple in many cultures, particularly popular in Asia under the name “Shokupan” in Japan. This bread is made using a technique involving a roux-like mixture called “Tangzhong,” which helps to retain moisture, resulting in an exceptionally soft and airy loaf. Here is an easy-to-follow recipe for making spongy milk bread at home, perfect for those seeking to bake bread that’s ideal for sandwiches, toast, or simply enjoyed with a pat of butter.

Ingredients:

For the Tangzhong:

  • 2 tablespoons (16g) all-purpose flour
  • 1/2 cup (120ml) water
  • 1/2 cup (120ml) whole milk

For the Dough:

  • 2 1/2 cups (320g) all-purpose flour, plus extra for dusting
  • 1/4 cup (50g) sugar
  • 2 teaspoons (6g) instant yeast
  • 1 teaspoon (5g) salt
  • 1 egg, room temperature
  • 1/2 cup (120ml) whole milk, lukewarm
  • 4 tablespoons (60g) unsalted butter, softened

Instructions:

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