Thank you so much for stopping by—I’m absolutely delighted to share this warm and comforting milk bread with you! If you adore tender, slightly sweet, bakery-style loaves, this Milk Bread is going to be your new favorite. Want more cozy recipes delivered straight to your inbox? Subscribe now!

Overview of Recipe Content

What This Milk Bread Recipe Is

This is a soft, cloud-like enriched bread—perfect for breakfast toast, afternoon sandwiches, or a cozy snack. Often called Japanese milk bread or Hokkaido bread, it’s loved for its tender crumb and light sweetness

Why You’ll Love It

Incredibly fluffy and soft—just like a bakery loaf
Slight sweetness and rich aroma from milk, butter, and egg
Versatile—great for toast, French toast, sandwiches, or dipping

Taste & Texture

Think of pillowy softness, rich buttery flavor, and a golden crust that yields to a delicate, chewy crumb.

Ingredients

3 cups (375g) all-purpose or bread flour
3 tbsp (38g) granulated sugar
1 tsp salt
1 tbsp instant yeast
¾ cup (180ml) warm whole milk
1 large egg
¼ cup (57g) unsalted butter, softened

Tools Needed

Stand mixer with dough hook (optional but helpful)
Loaf pan (8×4 or 9×5 inches)
Mixing bowls
Plastic wrap or clean kitchen towel

Substitutions & Additions

Use 2% or skim milk instead of whole milk
Swap unsalted butter with salted (reduce salt to ½ tsp)
Optional: add 1 tsp honey for extra sweetness

How to Make Milk Bread Recipe

1. Combine Dry Ingredients

In a large bowl or mixer, whisk together flour, sugar, salt, and instant yeast.

2. Add Wet Ingredients

Pour in warm milk and crack in the egg. Mix until ingredients come together into a rough dough.

3. Knead the Dough

Knead by hand (~10–12 minutes) or with mixer (~6–8 minutes) until dough is soft, supple, and passes the windowpane test.

4. Incorporate Butter

Add softened butter in small pieces. Continue kneading until the dough is smooth, elastic, and slightly tacky.

5. First Rise

Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour—or until doubled in size.

6. Shape & Second Rise

Punch down the dough, shape it into a log, place into greased loaf pan. Cover and let rise again for 40–60 minutes until it’s just peeking over the pan rim.

7. Bake

Preheat oven to 350°F (175°C). Bake for 25–30 minutes, until crust is golden and the loaf sounds hollow when tapped.

8. Cool Before Slicing

Let loaf cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Wait before slicing for clean, neat slices!

“Tangzhong” (water-roux) isn’t mandatory—this straightforward method uses a single-day process with no starter

What to Serve with Milk Bread Recipe

Classic butter and jam
Creamy soups or stews
Egg salad or tuna sandwich
French toast or bread pudding

Tips for Making It Perfect

Use a kitchen scale for accurate flour measurement
Warm liquids help activate yeast—should feel like warm bath temperature
Don’t over-flour your work surface to avoid dry dough
Let the bread fully rise during both proofs for best texture

Storage Instructions

Room Temperature: Store cooled loaf in a sealed bag or container for up to 3 days.
Freezing: Slice loaf, freeze slices in airtight bag for up to 3 months.
Reheating: Microwave or toast slices directly from frozen; they regain that just-baked softness!

General Information

Milk bread, known in Japanese as shokupan, literally means “eating bread” and became popular after WWII with the rise of white wheat loaves. Though some versions use a roux-style starter called tangzhong, this simplified all-in-one method is equally delightful.

Frequently Asked Questions

Q: Do I need tangzhong?
A: No—this method delivers soft, fluffy results without it. But if you’d like a slightly moister loaf, you can use a tangzhong starter (1 tbsp flour + 3 tbsp milk cooked, cooled).

Q: Can I use active dry yeast?
A: Yes—just dissolve it in warm milk with a pinch of sugar and let it bloom for 5–10 minutes before mixing.

Q: Is bread flour necessary?
A: All-purpose works beautifully. Bread flour adds extra chew but isn’t essential .

Q: How do I store leftovers?
A: Keep cooled loaf sealed at room temperature for 2–3 days, or freeze for up to 3 months.

Q: Can I bake rolls instead of a loaf?
A: Absolutely! Divide the dough into 8–12 pieces, shape into balls, and bake in a muffin tin at the same temperature for 18–22 minutes.

Conclusion

This Soft Milk Bread has become a weekend staple in my house, and I hope it does in yours, too! For more comfort bakes, check out:

🍞 Fluffy Potato Rolls

🧈 Brioche Loaf Recipe

🍯 Cinnamon Swirl Bread

🥖 No-Knead Artisan Bread

Interactive Elements

If you baked this, I’d love to see it! Leave a comment, share your loaf on Pinterest or tag me @poulefrecipe on Instagram or Threads. ❤️

Nutritional Information (per 1‑inch slice, approx.)

Nutrient	Amount
Calories	~160 kcal
Carbohydrates	25 g
Protein	4 g
Fat	5 g
Sugar	4 g
Fiber	1 g
Sodium	150 mg

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