Milk Bread
Ingredients
- 4 tbsp. water
60 ml.
- 4 tbsp. whole milk 
60 ml.
- 4 tbsp. bread flour
32 g.
- 1 packet active dry yeast
0.25-oz.
- 1/2 c. whole milk
lukewarm, 120 g.
- 1/2 c. sweetened condensed milk
divided, 156 g.
- 2/3 c. evaporated milk
160 g.
- 1 large egg
beaten
- 3 c. bread flour
384 g.
- 1 1/4 tsp. kosher salt
- 4 tbsp. butter
cubed, softened, plus more for pan, 56 g.
- Reserved 1 tbsp. egg
- 1 tsp. granulated sugar
- 1/8 tsp. kosher salt
- 1/2 tsp. water
Directions
- 1
Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a soft, springy paste, 1 to 2 minutes. Let cool to room temperature.
- 2
Meanwhile, in the bowl of a stand mixer, stir together 1/2 cup lukewarm whole milk, 1 tablespoon condensed milk, and yeast and let stand until foamy, about 15 minutes.
- 3
Remove 1 tablespoon of egg from the beaten egg and reserve for egg wash. Add to mixer bowl the rest of the beaten egg, the cooled tangzhong, remaining 7 tablespoons condensed milk, flour, evaporated milk, and salt, and mix on low speed until a loose dough forms.
- 4
Increase mixer speed to medium until a smooth dough forms, about 3 minutes. Scrape down the bowl, increase mixer speed to medium-high, and mix for 3 minutes more. Continue beating on medium-high speed and begin to add in butter gradually. Continue beating on medium-high speed until dough pulls away from sides of bowl, 12 to 15 minutes more, scraping bowl down twice more. (Be careful—you might have to hold your mixer in place to avoid it sliding off the counter!)
- 5
Cover bowl and let rest until almost doubled in size, 1 hour 15 minutes to 1 hour 45 minutes.
- 6
Punch down dough and turn out onto a lightly floured surface. Divide dough into three equal pieces. Flatten each piece of dough with your hands into a ½”-thick rectangle, then press into a letter-fold: starting with the short end, take the top ⅓ of the rectangle and fold towards the middle, then take the bottom ⅓ of the rectangle and fold towards the middle. Turn dough 90°, press dough out into a large rectangle again, and repeat the letter-fold. Finally, starting with the shorter side of the rectangle, roll each dough into a tight coil.
- 7
Butter a 9"-x-5" loaf pan. Place each piece of dough seam-side down into prepared pan and let proof until slightly more than doubled in size, about 1 hour 15 minutes to 1 hour 45 minutes.
- 8
Preheat oven to 375° 20 minutes before baking. In a small bowl, whisk together egg wash ingredients. Brush top of proofed loaf evenly with egg wash.
- 9
Bake until deeply golden brown on top and internal temperature of loaf reaches 195°, 45 to 50 minutes. (If the top of the loaf is getting too dark, cover loosely with foil after 25 minutes.)
- 10
Let cool in pan for 10 minutes, then turn out onto cooling rack. Let loaf cool for at least 1 hour before slicing.
Milk Bread
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About this Recipe
Craving that unbelievably soft, tender bread you find in the best bakeries? This Milk Bread recipe promises a truly plushy loaf, perfect for elevating your everyday toast or creating decadent desserts. It’s an investment of time, but the reward is an incredibly versatile and satisfying homemade bread experience.
Why This Milk Bread Works So Well
The secret to this bread's remarkable texture lies in its rich combination of dairy. By incorporating whole milk, sweetened condensed milk, and evaporated milk, along with butter and egg, you achieve a dough that bakes up sturdy yet exceptionally tender. This unique blend ensures each slice is not just soft, but also deeply flavorful, setting it apart from standard loaves.
What to Expect
Prepare for a culinary journey that culminates in one of the most delightfully soft breads you'll ever bake. You can anticipate a subtly sweet aroma filling your kitchen as it bakes, promising a loaf with an incredibly fine, tight crumb and a melt-in-your-mouth texture. While the total process takes around 4 hours and 45 minutes, much of this is hands-off proofing time, allowing the yeast to work its magic and develop profound flavors. The final product is a truly plushy, luxurious bread that’s worth every moment.
Customization & Enjoyment
While the recipe itself is meticulously crafted for its signature soft and rich profile, the resulting Milk Bread is a wonderfully versatile canvas. Enjoy it simply buttered for your morning toast, where its tender crumb truly shines. It's also the ideal foundation for transforming into extraordinary bread pudding or the ultimate, custardy french toast. The slight sweetness from the condensed milk enhances both savory and sweet accompaniments beautifully.
Serving & Context
This plush Milk Bread is perfect for cozy weekend breakfasts, celebratory brunches, or simply as a comforting accompaniment to your favorite meal. Serve warm slices with your preferred spread, or cube it for an indulgent dessert.