What Is Milk Bread / Soft Milk Loaf?
Milk bread refers to a type of enriched bread where milk (or dairy), butter, eggs, sugar, and sometimes milk powder are used to produce a soft, tender crumb and mildly sweet flavor. In Japan and parts of Asia, the “tangzhong” method (pre‑cooking a portion of flour + liquid into a paste) is often used to increase softness and shelf life.
Cookesrecipes
+3
LMA
+3
King Arthur Baking
+3
The loaf variation called “Soft Milk Bread Loaf” is a sandwich‑style loaf, baked in a loaf pan, with a soft crust and pillow interior. For example, DapurKintamani offers a recipe with bread flour, milk, condensed milk, cream, and shaping into three rolls placed in the pan.
DK’Resipi
Matt Adlard provides a simpler version (no tangzhong) with 6 ingredients (flour, milk, butter, yeast, sugar, salt) shaped into triple rolls.
mattadlard.com
Techniques / Theory: Why Tangzhong & Enriched Dough Helps
Tangzhong (Water‑Roux / Paste Method)
Tangzhong involves cooking part of the flour + liquid (water / milk) until thick (about 65 °C). This “pre-gelatinizes” starch, allowing the dough to retain more moisture.
LMA
+2
King Arthur Baking
+2
Loaves made with tangzhong tend to stay softer longer and have a more moist crumb.
King Arthur Baking
+1
Some debate exists: Modernist Bread researches suggest that sugar, fat, and yeast tolerance are also key in softness, and tangzhong mainly helps retention of moisture and shelf life.
Epicurious
You may choose to use tangzhong or not; I’ll provide both routes.
Enriched Dough & Gentle Handling
The richness from milk, butter, sugar helps tenderize the crumb.
Gentle kneading and adequate gluten development are crucial, especially for high hydration doughs.
Proper proofing, shaping, and baking also contribute greatly.
Master Soft Milk Bread Loaf Recipe (Tangzhong Version)
Below is a “best practice” version combining tangzhong and enriched dough.
Yield & Time Estimate
Yields one standard sandwich loaf (~1 loaf pan)
Total time: ~3 to 4 hours (including tangzhong, first & second proofs, bake, cooling)
Ingredients (Metric & Approximate US equivalents)
Tangzhong
15 g bread flour (≈ 2 Tbsp)
90 g milk (≈ ⅓ + Tbsp)
Dough / Main
270–300 g bread flour
30–50 g sugar (about 2 to 3 Tbsp)
5–10 g milk powder (optional, strengthens dairy flavor)
5 g instant yeast
1 tsp salt
1 large egg
120–150 g milk
60–80 g unsalted butter, softened
(Optional) extra cream or condensed milk for richness
Egg Wash / Finish
1 egg + bit of milk or water, for glazing
Method: Step by Step
Step 1: Make the Tangzhong
In a small saucepan, combine tangzhong flour + milk, whisk until smooth.
Heat gently over low to medium, stirring constantly to avoid lumps or burning.
When the mixture thickens and you see lines form (like a paste, thick), remove from heat. Let it cool to room temperature.
LMA
+2
King Arthur Baking
+2
Cover it (cling film touching surface) to prevent skin forming.
Step 2: Mix the Dough
In your mixing bowl or stand mixer, combine bread flour, sugar, milk powder (if using), yeast, salt (keep salt and yeast separate initially).
Add the cooled tangzhong, milk, and egg. Mix until shaggy dough forms.
Add softened butter, knead (by hand or dough hook) until the dough is smooth, elastic, and passes the windowpane test (thin membrane).
Matt Adlard’s simpler version (no tangzhong) mixes all ingredients sans butter, then adds butter and kneads until smooth.
mattadlard.com
Cover dough, let rest / bulk ferment until doubled in size in a warm ambient environment (≈ 1 to 1½ hours).
Step 3: Punch Down & Divide / Shape
Gently deflate the dough.
Divide into 3 equal portions (for triple-roll loaf style) or shape into 2 or 4 depending on your pan.
For each piece: roll into a rectangle, fold or roll into a log, pinch seam closed. Some recipes (like DapurKintamani) roll each piece twice, flattening and rolling back up to build structure.
DK’Resipi
+1
Place the shaped logs into a greased loaf pan, leaving a little space between them (they’ll expand).
Step 4: Final Proof
Cover the loaf pan, let dough proof again until it reaches near the pan’s rim (about 80% height). Time depends on room temperature (~45–60 minutes).
Meanwhile preheat your oven.
Step 5: Bake
Preheat oven to 180 °C (≈ 350 °F) (non-fan).
Optionally brush the top with egg wash for golden shine.
Bake for ~30–40 minutes, until loaf is deeply golden, internal temperature ~90–95 °C (195–205 °F) if you use an instant-read thermometer.
You may cover with foil partway if browning too fast.
Remove loaf and brush with butter while hot to soften crust.
Step 6: Cool & Serve
Let the loaf cool in pan ~10 minutes, then unmold and cool fully on a rack before slicing.
Slicing while too warm can compress crumb.
Alternative / Simpler Soft Milk Bread Loaf (No Tangzhong)
If you prefer to skip tangzhong, you can use a simpler enriched dough as shown in Matt Adlard’s recipe.
mattadlard.com
500 g bread flour
350 g milk
50 g butter
30 g sugar
10 g salt
5 g instant yeast
Method: Mix all but butter, then add butter and knead until smooth. Bulk ferment ~1 hr. Divide into 3 logs, shape, proof ~1 hr, bake ~35–40 min at 200 °C (≈ 400 °F).
mattadlard.com
While it won’t keep quite as soft long as tangzhong versions, it still yields a lovely loaf.
Tips, Troubleshooting & Best Practices
Here are common issues & detailed tips to help you succeed:
Problem Likely Cause / Mistake Solution / Prevention
Loaf too dense Underproofed, underkneaded, weak gluten, too much flour Ensure proper kneading (windowpane test), allow full proof, don’t add too much extra flour
Crumb too dry Too hot bake, insufficient hydration, low fat / sugar Use correct bake temp, maintain dough moisture, ensure butter & sugar are in formula
Crust too thick / hard Overbaking or high oven temp Use correct temp, cover with foil if browning too fast, brush top with butter
Dough sticky / hard to handle High hydration, warm butter Use slight bench flour (sparingly), chill dough briefly if too sticky
Loaf doesn’t release easily Not greased pan, pan too tight, dough stuck Grease and line pan, let loaf rest before unmolding
Loaf stale quickly Lack of moisture retention Use tangzhong, store bread in good conditions (sealed bag), slice only when loaf is cooled
Extra Tips / Hacks:
Use bread flour (higher protein) for better gluten strength.
Use room-temperature ingredients.
Let butter soften, not melted, when incorporating.
Knead enough to develop elasticity.
Proof in a warm, draft-free place.
For even baking, rotate pan mid-bake if your oven is uneven.
Store loaf in airtight bag; reheat slices slightly to regain softness.
Experiment with enriching further: a bit of cream, condensed milk, or egg yolk can boost softness.
Variations & Flavor Twists
Here are ways you can twist the base milk loaf recipe:
Sweet milk loaf: Add raisins, cranberries, or chocolate chips for a sweet version.
Honey milk loaf: Replace sugar partially with honey for floral notes.
Sesame milk loaf: Sprinkle sesame seeds on top or inside the dough.
Whole wheat / multigrain milk loaf: Replace part of the flour with whole wheat, oat, or spelt. Bake more gently.
Stuffed loaf: Roll with a filling (jam, chocolate spread, nut butter) inside before baking.
Mini loaves or rolls: Shape into dinner rolls or small sandwich loaves.
Vegan / dairy-free adaptation: Use plant milk (soy, oat, almond) + vegan butter; omit egg or use flax egg in some versions (though texture will vary).
Full Printable Master Recipe (Tangzhong Version)
Soft Milk Bread Loaf (Tangzhong Method)
Yields: 1 loaf (sandwich style)
Time: ~3 to 4 hours
Ingredients
Tangzhong
15 g bread flour
90 g milk
Main Dough
270–300 g bread flour
30–50 g sugar
5–10 g milk powder (optional)
5 g instant yeast
1 tsp salt
1 large egg
120–150 g milk
60–80 g unsalted butter, softened
Egg Wash / Finish
1 egg + a splash of milk
Method
Tangzhong: heat flour + milk to thick paste; cool.
Mix dry ingredients. Add tangzhong + milk + egg; mix to shaggy dough.
Add butter; knead until smooth & elastic (windowpane).
Bulk proof till doubled.
Divide, shape into logs, place in loaf pan.
Final proof until dough rises near rim.
Preheat oven 180 °C (350 °F). Brush with egg wash.
Bake ~30–40 min, cover with foil if browning too fast.
Brush top with butter.
Cool partially, unmold, cool fully before slicing.
Serving Suggestions & Uses
Use for sandwiches (sweet or savory)
Toast it with butter, jam, or spreads
Use for French toast (milk loaf makes excellent French toast)
Use as bread for breakfast or snacks
Make bread pudding with leftover slices
If you like, I can convert this into a Morocco‑friendly version (with local flours, measurement units) or a quick adaptation without tangzhong. Do you want me to send that version next?
0 comments:
Post a Comment