This is the classic soft, pillowy milk bread with a shiny golden crust and ultra-tender, fluffy crumb shown in your photo. The Tangzhong method is what gives it that signature cloud-like texture.
Ingredients (1 standard loaf)
Tangzhong (starter paste)
- 3 Tbsp (25 g) bread flour
- ½ cup (120 ml) whole milk (or water)
Dough
- 2½ cups (300 g) bread flour (preferred) or all-purpose flour
- 2 Tbsp (25 g) sugar
- 1 tsp salt
- 2 tsp (7 g) instant yeast
- 1 large egg
- ½ cup (120 ml) warm whole milk (about 110°F / 43°C)
- 3 Tbsp (42 g) unsalted butter, softened
Egg wash (optional, for extra shine)
- 1 egg beaten with 1 Tbsp milk
Instructions
- Make the Tangzhong
In a small saucepan, whisk the 3 Tbsp flour with ½ cup milk until smooth. Cook over medium heat, stirring constantly, until it thickens into a pudding-like paste (about 2–3 minutes). Remove from heat, transfer to a bowl, and let cool to room temperature. - Make the dough
In a stand mixer bowl (or large mixing bowl), combine the bread flour, sugar, salt, and yeast.
Add the cooled Tangzhong, egg, and warm milk. Mix on low until a shaggy dough forms.
Add the softened butter a little at a time while kneading. Knead on medium speed for 10–12 minutes (or by hand for 12–15 minutes) until the dough is very smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing). - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours until doubled in size. - Shape the loaf
Gently deflate the dough and divide it into 3 equal pieces. Shape each piece into a smooth ball, then roll each into a short log.
Place the three logs side-by-side in a greased 8½ × 4½-inch or 9 × 5-inch loaf pan (this creates the classic rounded, joined top). - Second rise
Cover and let rise for 45–75 minutes until the dough has risen about 1 inch above the rim of the pan. - Bake
Preheat oven to 350°F (175°C).
Brush the top with egg wash if desired.
Bake for 30–35 minutes until deep golden brown. The internal temperature should reach 190–195°F (88–90°C). Tent with foil if the top browns too quickly.
Optional: Brush the hot loaf with a little melted butter for an extra soft crust. - Cool
Remove from the pan and cool completely on a wire rack before slicing (at least 1 hour) so the crumb sets properly.
Tips for success
- Bread flour gives the best structure and chew.
- The dough will feel quite soft and sticky at first — resist adding extra flour.
- For the softest results, don’t rush the rises.
- Store in an airtight bag at room temperature for 3–4 days, or freeze slices.
This recipe produces the exact soft, buttery, steamy milk bread loaf in your photo. Enjoy it plain, toasted, or with butter!
