Easy and Spongy Milk Bread Recipe

Making the Tangzhong:

1. Combine Ingredients: In a small saucepan, whisk together the 2 tablespoons of flour, 1/2 cup water, and 1/2 cup milk until smooth.
2. Cook the Mixture: Place the saucepan over medium heat. Cook the mixture, whisking constantly, until it thickens and reaches 65°C (149°F), about 3-5 minutes. The mixture should have the consistency of a thick paste.
3. Cool: Transfer the tangzhong to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

Preparing the Dough:

4. Mix Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, sugar, yeast, and salt.
5. Add Wet Ingredients: Add the cooled tangzhong, egg, and lukewarm milk to the dry ingredients. Mix until a dough starts to form.
6. Incorporate Butter: Add the softened butter to the dough, a few pieces at a time, mixing well after each addition. Continue kneading (by hand or with the mixer) for about 10-15 minutes, until the dough is smooth, elastic, and slightly sticky.
7. First Rise: Form the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place until doubled in size, about 1-1.5 hours.

Shaping and Second Rise:

8. Punch Down: Once the dough has doubled, punch it down gently to release air bubbles.
9. Shape: Divide the dough into three or four equal pieces (depending on your loaf pan size). Roll each piece into a ball, then roll out into an oval shape. Fold the shorter sides in towards the center and roll tightly into a log. Place each log seam-side down in a greased 9×5-inch loaf pan.
10. Second Rise: Cover the loaf pan with a damp cloth or plastic wrap. Let the dough rise again in a warm place until nearly doubled in size, about 1 hour, or until it just reaches the top of the loaf pan.

Baking:

11. Preheat Oven: Preheat your oven to 350°F (175°C) towards the end of the second rise.
12. Bake: Bake the milk bread in the preheated oven for about 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. If the bread is browning too quickly, cover loosely with aluminum foil.
13. Cool: Remove the bread from the oven and from the pan, and let it cool on a wire rack.

Serving Suggestions:

Slice the milk bread and serve it warm or at room temperature. It’s delightful when used for sandwiches, French toast, or simply enjoyed with a spread of jam or butter.

Conclusion:

This milk bread recipe, with its soft, fluffy texture and slightly sweet taste, is sure to be a hit among bread lovers. The tangzhong method may seem like an extra step, but it’s the secret to achieving that distinctive, spongy texture that makes milk bread so special. Whether you’re a seasoned baker or new to bread making, this recipe is straightforward and rewarding, promising delicious results that are well worth the effort.