Freshly baked milk bread is irresistibly fluffy and delicious, and their aroma is amazing as well! This post guides you through the process of making milk bread with a dreamy texture without the tangzhong method.
This recipe is adapted from Pao-Chun Wu, a renown baker from Taiwan who won the title of master baker in the 2010's Coupe Du Monde de la Boulangerie international baking competition. The flavor is simple with a hint of fragrance from the milk. These are soft and fluffy yet still providing a satisfying bite. This bread is great for sandwiches or just for snacking on by itself.
I've been making bread for over 6 years, it's one of my favorite things to do in the winter, and even more so on a snowy day. I can't say I'm a expert, but I do have a lot of experience and insight that I would like to share with you!
Why You Should Try This Recipe
- The original recipe is develop by a popular and renowned Taiwanese master baker.
- It's easier than other milk bread as you don't need to make a tangzhong dough/paste.
- I will show you my best tips for making great tasting Asian bread.
Ingredients You'll Need
notes
- Yeast - I highly recommend using Saf instant yeast for making Asian breads, it's an easy way to improve the texture of your bread.
How to make this recipe?
Step 1 - Add bread flour, sugar, yeast, water and milk in a stand mixer, knead until a rough lump of dough is formed. Cover and let it rest for 30 minutes.
Step 2 - Add salt and knead for one minute before adding butter. Continue to knead until it passes windowpane test. This step usually takes me (I have a Bosch Universal Plus mixer) around 7 minutes (6 minutes on low and 1-2 minutes on medium), but the actual time will depend on your mixer.
Step 3 - Form the dough in a ball by folding the edges down to the center and pinch them together. Place it in a greased bowl, cover and let it proof in a warm place for 1 hour or until it doubles in size.
Step 4 - Transfer the dough onto a working surface and cut it (don't pull it apart with your hand) into 3 even pieces. Form each piece into a ball. Cover the dough balls with a damp dish towel or greased plastic wrap, allowing them to rest for 15 minutes.
Step 5 - Roll the dough out to an oval shape and then roll it up into a log, do the same for the other two, cover and let it rest for 15 minutes and then repeat the same rolling process again.
Step 6 - Place the rolled up dough in the loaf pan, cover with greased plastic wrap and proof in a warm place for 1 - 1.5 hour until the dough fills 80-90% of the loaf pan.
Step 7 - In the last 20 minutes of the proofing time, preheat the oven to 375°F and adjust the rack to the second slot from the bottom.
Bake it uncovered for 30-35 minutes. Loosely cover with a piece of foil after baking for 15 minutes to prevent the bread from becoming too dark.
When your bread is done baking, take it out of the pan right away, brush the top with melted butter and let it cool on a cooling rack for about 15 minutes before enjoying.
Tips and Tricks
- Measure your ingredients with a kitchen scale! Especially for flour and liquids, because your one cup can be very different from my one cup.
- Start with cold liquid - I learned this from professional bakers in Taiwan. Since the dough needs a lot of kneading, using cold liquid prevents the final dough from becoming too warm and negatively impacting the resulting texture of the bun. During the summer time, I will even put my milk and water in the freezer for 30 minutes before incorporating them.
- I like to use the Autolyse method, which simply consists of allowing the dough to rest for 30 minutes before adding salt and butter. This will shorten the mixing time later and help your dough to pass the windowpane test faster.
- The best proofing temperature is between 80 - 90°F (26.5 - 32°C). If your indoor temperature is too low, you can proof your dough in a sealed oven along with a separate glass tray filled with boiling water on the bottom rack.
- The actual baking time may depend on your oven. Ultimately, you're done once your bread's internal temperature reaches 190°F (87°C). Don't over bake!
- In this recipe, I use a 1.5lb pan, with dimensions of 10" x 5" x 3". If you use a 1lb pan (8.5" x 4.5" x 2.75"), see the table below to convert the amount of each ingredient.
| 1 lb loaf pan | 1.5 lb loaf pan | |
| bread flour | 350 g | 500 g |
| sugar | 28 g | 40g |
| instant yeast | 1 tsp | 1½ tsp |
| water | 160 g | 225 g |
| milk | 80 g | 115 g |
| salt | 6 g | 9 g |
| unsalted butter | 18 g | 25 g |
Recipe FAQs
No, bread flour is necessary for the best results in this recipe.
I think the texture of this bread is perfect so I wouldn't change it.
If you want to make milk bread rolls, check out my milk bun recipe.
If you can't finish the bread in one day, the best way to keep it fresh is to freeze it. You can slice it first before storing in the freezer and only reheat (in a toaster or toaster oven) the amount you want each time.
Happy Baking!!
Don't Forget to Try
I would like to hear from you! If you make the recipe, please consider leaving a star rating and comment in the section further down the page. Stay in touch by following my Instagram and Pinterest!
Easy Milk Bread Loaf
Equipment
- loaf pan
- Stand mixer
Ingredients
- 500 g bread flour, 3¾ cup
- 40 g sugar, 3 tbsp
- 1½ tsp instant yeast
- 225 g cold water, a little bit less than 1 cup
- 115 g cold milk, ½ cup
- 9 g sea salt, 1½ tsp
- 25 g unsalted butter, 1¾ tbsp
Other ingredient
- butter for coating the pan and brushing the bread
- flour for coating the pan
Instructions
Making Bread Dough
- Mix bread flour, sugar, yeast, water and milk in a stand mixer, kneading on low speed until the dough is formed.
- Cover the mixing bowl and let it rest for 30 minutes. Meanwhile, bring the butter out from the fridge, cut it into 4 pieces and leave it on the counter to soften a little.
- Add salt and continue to knead the dough for 1 minute.
- Add butter cubes and knead until the dough passes the windowpane test. (This step takes me about 7 minutes, with 6 minutes on low speed and 1 minute on medium speed. The actual time it takes you depends on your mixer.)
- Form the dough into a ball (it will be a bit sticky) and put it in a lightly greased bowl. Cover and let it rise in a warm place (between 82°F to 90°F) for 1 hour until it almost doubles in size.
Shaping
- Transfer the dough onto a working surface and cut it (don't pull it apart with your hand) into 3 even pieces. Form each piece into a ball. Cover the dough balls with a damp dish towel or greased plastic wrap, allowing them to rest for 15 minutes.
- Roll the dough out with a rolling pin to an oval shape and then roll it up to a log, do the same for the other two pieces, cover and let it rest for another 15 minutes. (See the pictures in the post)
- For each log, rotate the dough 90 degrees before rolling them out again into long rectangles and rolling each rectangle back up into a cinnamon roll type of shape.
- Grease a 10 x 5 loaf pan and coat with a thin layer of flour. Put the rolled up dough into the pan (see note), cover with greased plastic wrap and let it rise in a warm place until it fills 80-90% of the pan (this takes about 1-1.5 hours).
Baking
- Preheat the oven to 375°F in the last 20 minutes of proofing. Move the rack to about ⅓ of the way from the bottom.
- Put it in the oven to bake for 30-35 minutes. Loosely cover with a piece of foil after baking for 15 minutes to prevent the bread color from turning too dark.
- Remove bread from the oven and drop the pan on the counter top (from around two inches up) once to help prevent it from shrinking, then transfer the bread on a cooling rack right away. Brush the top with melted butter and let it cool for 15 minutes before enjoying.
Notes
- Measure your ingredients with a kitchen scale! Especially for flour and liquids, because your one cup can be very different from my one cup.
- Start with cold liquid - I learned this from professional bakers in Taiwan. Since the dough needs a lot of kneading, using cold liquid prevents the final dough from becoming too warm and negatively impacting the resulting texture of the bun. During the summer time, I will even put my milk and water in the freezer for 30 minutes before incorporating them.
- I like to use the Autolyse method, which simply consists of allowing the dough to rest for 30 minutes before adding salt and butter. This will shorten the mixing time later and help your dough to pass the windowpane test faster.
- The best proofing temperature is between 80 - 90°F (26.5 - 32°C). If your indoor temperature is too low, you can proof your dough in a sealed oven along with a separate glass tray filled with boiling water on the bottom rack.
- The actual baking time may depend on your oven. Ultimately, you're done once your bread's internal temperature reaches 190°F (87°C). Don't over bake!
- In this recipe, I use a 1.5lb pan, with dimensions of 10" x 5" x 3". If you use a 1lb pan (8.5" x 4.5" x 2.75"), see the table in the post to convert the amount of each ingredient. You might need to reduce the baking time by 5 minutes.
You only need to half the salt for table if it's volume not weight.
Thank you so much for the recipe. This is the best bread recipe I have ever made so far. I doubled the recipe. The bread was so soft, pillowy and fluffy. Thanks once again.
Thank you Shallum! I happy to hear you like it 🙂