Soft and Fluffy Milk Bread

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Soft and Fluffy Milk Bread is the kind of bread that wins hearts with its tender, pillowy texture and rich, buttery flavor. Whether you toast it lightly for breakfast, use it for sandwiches, or tear off warm pieces straight from the loaf, it’s a comforting, irresistible delight. Originating from Japanese “shokupan,” this milk bread boasts an ultra-soft crumb, slight sweetness, and beautiful golden crust that makes it a standout among homemade breads.

What makes this bread truly special is its unique combination of milk, butter, and a simple roux starter (called tangzhong), which ensures a moist, cloud-like interior that stays fresh longer than your average loaf. Once you try it, you’ll understand why it’s become a favorite in kitchens all over the world—it’s perfect for everything from quick breakfasts to fancy brunches or gourmet grilled cheese nights.

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Why You’ll Love This Soft and Fluffy Milk Bread

• Incredibly soft, airy, and slightly sweet
• Versatile: perfect for toast, sandwiches, or snacking
• Stays fresh and soft for days
• Beginner-friendly dough with forgiving texture
• Gorgeous, glossy golden crust that looks bakery-perfect

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Preparation Phase & Tools to Use

To get started with this Soft and Fluffy Milk Bread, here are the essentials:

• Stand Mixer with Dough Hook: Kneading by hand is possible but a stand mixer ensures the dough develops gluten properly and achieves the perfect elasticity.
• Small Saucepan: Used for making the tangzhong (flour and milk roux) which is key to the bread’s fluffiness.
• Digital Kitchen Scale: For accuracy, especially in bread-making, measuring by weight is crucial.
• Loaf Pan (9×5 inch): Helps give the bread its iconic high-domed shape and even bake.
• Thermometer (Optional): Useful for checking doneness without slicing into the bread.

Each tool contributes to achieving that signature fluffy, structured texture and even bake. Skipping or substituting these might alter your results, so it’s worth having the right setup from the start.

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Preparation Tips

To get the best outcome, use bread flour instead of all-purpose—its higher protein content builds stronger gluten for better rise and chew. Be patient during proofing; under-proofing can result in a dense loaf, while over-proofing may cause collapse. The tangzhong step is non-negotiable—this paste is the magic behind the softness and long shelf-life. Finally, brush the loaf with egg wash before baking for that glossy finish that makes it as pretty as it is delicious.

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Ingredients for Soft and Fluffy Milk Bread

For the Tangzhong (Roux Starter):

• 3 tablespoons bread flour
• 1/2 cup whole milk
• 1/2 cup water

For the Dough:

• 2 1/2 cups bread flour (plus extra if needed)
• 3 tablespoons granulated sugar
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1/2 cup whole milk (lukewarm)
• 1 large egg
• All of the tangzhong (from above)
• 1/4 cup unsalted butter (softened)

For the Egg Wash:

• 1 egg yolk
• 1 tablespoon milk

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Step 1: Make the Tangzhong

In a small saucepan, whisk together the flour, milk, and water until smooth. Place over medium-low heat, stirring constantly until the mixture thickens to a paste-like consistency (about 3-5 minutes). Remove from heat and let it cool to room temperature.

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Step 2: Mix the Dough

In the bowl of a stand mixer, combine bread flour, sugar, yeast, and salt. Add the cooled tangzhong, milk, and egg. Mix on low speed using a dough hook until it starts to come together. Add softened butter and continue kneading for about 10–15 minutes, until the dough is smooth, elastic, and slightly tacky.

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Step 3: First Proof

Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

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Step 4: Shape the Dough

Punch down the dough to release air. Divide into 3 equal portions. Roll each into a smooth ball, cover, and let rest for 10 minutes. Roll each piece into an oval, fold like an envelope, then roll tightly from one end to form a log. Place logs seam-side down into a greased loaf pan.

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Step 5: Second Proof

Cover the loaf pan and let the dough rise again for 40–50 minutes, or until it reaches the top of the pan.

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Step 6: Apply Egg Wash

Preheat your oven to 350°F (175°C). Whisk together the egg yolk and milk, then gently brush the top of the loaf to give it a glossy finish when baked.

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Step 7: Bake

Bake the bread for 30 to 35 minutes, or until golden brown and the internal temperature reads 190°F (88°C). If the top browns too quickly, tent with foil after the first 15 minutes.

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Step 8: Cool Completely

Remove from oven and let the loaf cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing. This prevents the crumb from becoming gummy.

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Notes

Soft and Fluffy Milk Bread is all about the texture—so don’t rush any steps, especially kneading and proofing. Allowing the dough to develop fully creates the stretchy gluten structure that holds the air and creates that light, cloud-like bite. Using bread flour is non-negotiable for this recipe, and the tangzhong technique gives it lasting softness you won’t get otherwise. Make sure ingredients like milk and butter are at room temperature to blend evenly into the dough.

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Watch Out for These Mistakes While Cooking

• Using the wrong flour: All-purpose flour may result in a denser, less airy bread.
• Skipping tangzhong: This step is what gives the bread its signature fluffiness.
• Under or over-kneading: Insufficient kneading won’t develop the gluten; over-kneading can break it down.
• Improper proofing: Too little and the bread will be tight and tough; too much and it may collapse.
• Incorrect oven temperature: Always preheat your oven and use an oven thermometer if needed.

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Storage Instructions

Once completely cooled, store the bread in an airtight bag or container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a zip-top freezer bag—reheat slices in a toaster or oven for fresh flavor. Avoid refrigeration, which can dry the bread out quickly.

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Estimated Nutrition (per slice, based on 12 slices)

• Calories: 180
• Protein: 5g
• Carbohydrates: 26g
• Sugars: 4g
• Fat: 6g
• Saturated Fat: 3.5g
• Fiber: 1g
• Cholesterol: 35mg
• Sodium: 190mg

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Frequently Asked Questions

Can I make this without a stand mixer?

Yes, but it will take more effort. Hand-kneading works if you knead vigorously for 15–20 minutes until the dough becomes smooth and stretchy.

Can I use all-purpose flour instead of bread flour?

You can, but the bread will be slightly less chewy and not as airy. Bread flour is strongly recommended.

What is tangzhong and why is it important?

Tangzhong is a roux of flour and liquid cooked before adding to the dough. It retains moisture and gives the bread its unique softness.

Can I make the dough ahead of time?

Yes. After the first proof, cover and refrigerate the dough overnight. Let it come to room temperature before shaping.

Why is my bread dense?

Likely due to under-kneading, not enough proofing time, or using cold ingredients. Proper gluten development and rise are key.

How do I know when it’s fully baked?

Check if the top is golden brown and tap the loaf—if it sounds hollow, it’s likely done. Or use a thermometer to check for 190°F internally.

Can I make this into rolls instead?

Absolutely. Divide the dough into 9–12 pieces, shape into balls, and bake in a greased dish for 20–25 minutes.

How can I make this dairy-free?

Use plant-based milk and vegan butter alternatives, but expect slightly different texture and flavor.

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Conclusion

Soft and Fluffy Milk Bread is more than just a basic loaf—it’s a showstopper for breakfast, snacks, or a fancy toast bar. Thanks to its plush interior, glossy finish, and comforting aroma, it’s a recipe that earns a permanent spot in your baking rotation. Whether you’re a beginner or a seasoned baker, this milk bread brings joy from the very first slice to the last crumb.

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