This is the classic ultra-soft, pillowy milk bread with a shiny golden crust and stretchy white crumb — exactly like the loaf in the photo.
Yield: 1 large loaf
Prep time: 30–40 minutes
Rising time: about 2 hours total
Bake time: 30–35 minutes
Total time: roughly 3–3½ hours
Ingredients
Tangzhong (the secret to softness)
- 3 Tbsp (25 g) bread flour or all-purpose flour
- ⅓ cup (80 ml) whole milk
- ⅓ cup (80 ml) water
Dough
- 2½–2¾ cups (310–340 g) bread flour (preferred for best structure)
- 3–4 Tbsp (40–50 g) sugar
- 1 tsp salt
- 2 tsp (7 g) instant yeast (or active dry yeast)
- ½ cup (120 ml) warm whole milk (~110°F / 43°C)
- 1 large egg, room temperature
- 3–4 Tbsp (45–55 g) unsalted butter, softened
- Optional but recommended: 1–2 Tbsp milk powder
Finish
- 1 egg + 1 Tbsp milk or water (egg wash)
- Melted butter for brushing after baking (optional)
Instructions
- Make the tangzhong
Whisk the flour, milk, and water in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until it thickens into a pudding-like paste and the whisk leaves clear lines (3–5 minutes).
Transfer to a bowl, press plastic wrap directly onto the surface, and cool to lukewarm. - Make the dough
In a stand mixer bowl (or large mixing bowl), combine flour, sugar, salt, yeast, and milk powder.
Add the warm milk, egg, and cooled tangzhong. Mix until a shaggy dough forms.
Knead on medium speed for about 5 minutes, then add the softened butter a bit at a time. Continue kneading 8–12 minutes until the dough is very smooth, elastic, and slightly tacky (it should pass the windowpane test). - First rise
Place in a lightly greased bowl, cover, and let rise until doubled (1–1½ hours). - Shape
Gently deflate the dough and divide into 3 or 4 equal pieces. Shape each into a smooth ball, then into a short log.
Place them side-by-side in a greased 9×5-inch loaf pan (this creates the classic rounded top sections). - Second rise
Cover and let rise until the dough is very puffy and reaches just above the rim of the pan (40–60 minutes).
Preheat oven to 350°F / 175°C near the end of the rise. - Bake
Gently brush the top with egg wash. Bake 30–35 minutes until deep golden brown and the internal temperature reaches 190–200°F / 88–93°C. Tent with foil if it browns too fast. - Finish
Remove from the pan and cool on a wire rack. For an extra soft, shiny crust, brush the hot loaf with melted butter.
Cool at least 30–45 minutes before slicing.
Tips
- The tangzhong is what gives this bread its signature cloud-like softness and keeps it fresh longer.
- Bread flour produces the best height and structure.
- Don’t skimp on kneading — good gluten development is essential for the stretchy crumb.
- The bread stays soft for several days when well wrapped and freezes beautifully.
Enjoy your homemade milk bread with butter!
