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Milk Bread

Milk Bread
Commonly found in Asian bakeries, this pillow-soft bread uses tangzhong to render three tall, spiraled loaves that are airy and delicately sweet, taking your everyday toast to the next level. Watch video tutorial below.
Yield 1 (9×5-inch) loaf
10

Reviews

Ingredients

  • 3 cups (375g) all-purpose flour
  • 1/3 cup (67g) granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1 teaspoon (3g) kosher salt
  • 2/3 cup (160g) warm whole milk (120°F/49°C to 130°F/54°C)
  • 1/4 cup (57g) unsalted butter, melted
  • 2 (100g) large eggs, room temperature and divided
  • 1 tablespoon (15g) whole milk

Tangzhong:

  • Makes about 1/3 cup
  • 1/3 cup plus 1 tablespoon (95g) whole milk
  • 2 tablespoons plus 1 teaspoon (19g) all-purpose flour

Instructions

  • Make tangzhong: In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until mixture thickens and registers 149°F (65°C) on an instant-read thermometer and whisk leaves lines on bottom of saucepan. Transfer to a small bowl, and let cool to room temperature before using.
  • Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, sugar, yeast, and salt by hand. Add tangzhong.
  • In a small bowl, lightly whisk together warm milk, melted butter, and 1 egg (50g). Add milk mixture to flour mixture, and beat at low speed until a soft dough forms, about 3 minutes. Scrape sides of bowl, and switch to the dough hook attachment. Beat at low speed for 3 minutes. Increase mixer speed to medium-low, and beat for 8 minutes. Check for proper gluten development using the windowpane test. (See Note1.)
  • Lightly oil a large bowl. Shape dough into a smooth ball, and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. (See Note2.)
  • Spray a 9×5-inch loaf pan with cooking spray.
  • Punch down dough, and turn out onto a lightly floured surface. Divide dough into 3 equal portions (about 260g each). Shape each portion into a ball. Roll each ball into a 12×5-inch oval. Place one oval horizontally in front of you. Fold right third over middle third. Fold left side over middle. Using a rolling pin, flatten dough, and reroll into a 12×5-inch oval. Starting with one short side, roll up dough, jelly roll style, into a cylinder. Place seam side down in the center of the prepared pan. Repeat with remaining two portions of dough and place in the pan on either side of the first cylinder. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough fills pan, 30 to 45 minutes.
  • Preheat oven to 350°F (180°C).
  • In a small bowl, whisk together milk and remaining 1 egg (50g). Brush top of loaf with egg wash.
  • Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 30 minutes, covering with foil during last 10 minutes of baking to prevent excess browning. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.

Notes

  1. To check for proper gluten development, use the windowpane test: Pinch off a small piece of dough, and carefully stretch to a thin sheet. If dough stretches into a translucent sheet without tearing, it is ready. If dough tears, it requires more kneading.
  2. To test for doubling, quickly press the tips of two fingers ½ inch into dough. If indents remain, the dough has doubled in size.
VARIATIONS:
Orange Cardamom Rolls
Makes 9 rolls
• ¼ cup (57g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1½ tablespoons (18g) packed orange zest
• ¼ teaspoon ground cardamom
  1. Prepare dough as directed through step 4. Line a 9-inch square baking pan with parchment paper, letting excess extend up side of pan.
  2. Lightly punch down dough, and turn out onto a lightly floured surface. Roll into an 18×12-inch rectangle. Using a small offset spatula, spread butter onto dough, leaving a ½-inch border on one long side. In a small bowl, combine sugar, zest, and cardamom. Sprinkle over butter.
  3. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log with hands to an 18-inch length and more even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 9 (2-inch-thick) rolls, trimming edges slightly, if necessary. Place rolls, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until dough is puffed and fills pan, about 30 minutes.
  4. Preheat oven to 350°F (180°C).
  5. Prepare egg wash as directed, and brush onto dough.
  6. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 30 minutes. Serve warm or at room temperature.
Almond Cream Buns
Makes 12 buns
• 3 tablespoons (42g) unsalted butter, softened
• ¼ cup (50g) granulated sugar
• ⅔ cup (64g) almond meal
• 1 large egg white (30g)
• ⅛ teaspoon almond extract
• ¼ cup (31g) all-purpose flour
• ⅛ teaspoon kosher salt
• ¼ cup (28g) sliced almonds
  1. Prepare dough as directed through step 4. Line 2 sheet pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar with a mixer at medium speed until fluffy, about 2 minutes. Beat in almond meal until combined. Add egg white and almond extract, and beat at low speed until combined. Beat in flour and salt. Refrigerate until ready to use.
  3. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 pieces (about 68g). Shape each piece into a smooth ball. Roll each ball into a 3½-inch disk. Place a heaping tablespoon almond cream in center of each disk. Pinch edges up and around filling until well-sealed. Place dough, seam side down, on work surface. Gently cup with your hand, and rotate dough 2 to 3 times to seal and create a smooth round. Place on prepared pans. Using sharp scissors, make 4 shallow (about ½ inch) cuts equidistant around buns. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  4. Preheat oven to 350°F (180°C).
  5. Prepare egg wash as directed, and brush onto dough. Top with sliced almonds.
  6. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 12 to 14 minutes. Serve warm or at room temperature.
Gruyère and Chive Rolls
Makes 14 rolls
  • 2 tablespoons (28g) extra-virgin olive oil
  • 1½ cups (170g) freshly grated Gruyère cheese, divided
  • 4 tablespoons (12g) chopped fresh chives, divided
  1. Prepare dough as directed through step 4. Line 2 sheet trays with parchment paper.
  2. Punch down dough, and turn out onto a lightly floured surface. Roll dough into a 17×14-inch rectangle. Place dough horizontally in front of you, and brush with oil. Sprinkle 1 cup (113g) cheese on right half of dough. Top with 3 tablespoons chives (9g). Fold left side of dough over right side. Using a pastry wheel, cut dough into 14 (1-inch-wide) strips. Twist each strip, and form into a spiral, tucking and pinching end underneath to seal. Place on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  3. Preheat oven to 350°F (180°C).
  4. Prepare egg wash as directed, and brush onto dough. Top with remaining ½ cup (57g) cheese.
  5. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 12 to 15 minutes. Top with remaining 1 tablespoon (3g) chives. Serve warm or at room temperature.

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Milk Bread | Commonly found in Asian bakeries, this pillow-soft bread uses Tangzhong to render three tall, spiraled loaves that are airy and delicately sweet, taking your everyday toast to the next level. Find recipe at redstaryeast.com.

Review & Comments

Lady T | Reply

5 stars
Recipe came out exactly as described. Fantastic warm with butter and homemade fig preserves!

Sherry | Reply

Can I use non dairy milk? (Allergies in the household)

Red Star Yeast | Reply

Hi Sherry – Yes, you can use a milk substitute such as almond, soy or oat milk.
Happy baking!

Nancy | Reply

Can you reduce the amount of sugar in this bread, if so by how much

Red Star Yeast | Reply

Hi Nancy – you could reduce the sugar to 37.5 grams or 3 tablespoons. Keep in mind that decreasing the sugar may affect rise times and final texture and taste of bread.
Happy baking!

Julie | Reply

Can this be made with 2% milk?

Red Star Yeast | Reply

Hi Julie,
Yes, you can use 2% milk.

Happy baking!
Carol

Elena E | Reply

5 stars
I made this today and I never ever made bread before. The instructions were easy to follow and I nailed it! I’m almost tempted to try making the
Gruyère and Chive Rolls but first I will make the bread a few more times.

Diane Reynolds | Reply

The recipe calls for Platinum Yeast, will regular instant yeast work? That’s all I’ve been able to find.

Red Star Yeast | Reply

Hi Diane,
Yes, you can use instant yeast (Red Star Quick Rise or SAF Instant). You may not get as much oven spring, but it will still work nicely.
Happy baking!
Carol

MaK | Reply

5 stars
WONDERFUL BREAD RECIPE!!! I am a novice baker and have a lot to learn, but I’ve made this recipe twice now and it turned out wonderfully both times. The bread also lasted so much longer than other homemade breads we’ve done. The last loaf tasted as good on day 12 as it did on day 1. Really enjoyed watching their videos on YouTube for recipes and yeast/baking basics.

Karen Tan | Reply

5 stars
Thank you so much for this recipe. I made this yesterday and it was gone in no time. The texture was perfect.

Mary | Reply

To make the orange cardamom rolls, or any of the other rolls, should the instructions say “prepare dough through step 4?” So the first rise would be in the bowl, then punch down and form the rolls.

Red Star Yeast | Reply

Hi Mary,
Yes, that is correct. Let the dough rise in the bowl for about an hour (doubled in size) before punching down and making the rolls.
Happy baking!
Carol

Julia | Reply

5 stars
This turned out absolutely fluffy and delicious! Very clear and easy-to-follow instructions. Thank you for including the measurements 🙂 Highly recommend!

Julia | Reply

5 stars
This is absolutely delicious!! Thanks so much for including weight measurements. Very clear and easy-to-follow recipe. Highly recommend!

B | Reply

5 stars
Can this recipe be doubled? We go through a single loaf of this very quickly. It makes perfect toast and delicious griddled sandwiches!

Red Star Yeast | Reply

Hi Beth,
Yes, you can double the recipe – as long as your mixer is able to handle that amount of flour.
Happy baking!
Carol

Roger G. Mattingly | Reply

I’m confused about the actual quantities of milk and flour needed for this récipe. I tried it and discovered that I had used MUCH too much milk. I haven’t been able to determine how the dough can be divided up in three equal parts that are about 260 grams each. What exactly are the exact amount of ingredients required?

Red Star Yeast | Reply

Hi Roger,
The weights of the ingredients are listed in the recipe. Use 375 grams of flour and 160 grams milk.
I hope you will find this information helpful, and you will have a successful 2nd attempt!
Happy baking!
Carol

Joanne A May | Reply

5 stars
Made this bread today It is awesome Recipe is easy to follow This may be my go to bread from now on

Carol | Reply

Can this be made in a bread machine? If so how?

Red Star Yeast | Reply

Hi Carol,
This recipe uses a tangzhong, the ingredients are added in at different stages of mixing. I don’t think it would work in a bread machine.
You may like to try one of our recipes with bread machine instructions: https://redstaryeast.com/recipes/bread-machine-recipes/
Happy baking!
Carol

Maria | Reply

5 stars
I have made this bread using bread machine. It turned out well but remember to select light crust as bread in bread machine always Comes out with dark crust. Happy baking !!

Teressa Cummins | Reply

Would this work with gluten free flour?? And do you have gluten free recipes?? Thanks

Red Star Yeast | Reply

Hi Teressa,
We do not recommend substituting gluten flour for wheat flour without other adjustments. You can find our gluten-free recipes here: https://redstaryeast.com/recipes/gluten-free-recipes/.
Happy baking!
Carol

Rebekah Webb | Reply

5 stars
Love Me Some Homemade Bread!!!!!

Tina | Reply

This bread looks so lovely and I would love to try it but was wondering if you think it would be possible to substitute vegan ingredients. Thanks for your help.

Red Star Yeast | Reply

Hi Tina,
We have not tested this recipe with vegan substitutes. You can certainly experiment on your own. Let us know how it turns out! Search ‘vegan’ on our website to find our vegan recipes.
Happy baking!
Carol

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