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Soft and Fluffy Milk Bread (Hokkaido Style)

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A beautifully golden, pillow-soft milk bread loaf with a tender crumb and glossy finish—perfect for toast, sandwiches, or simply enjoying warm with butter.

Ingredients

Units Scale
  • Tangzhong (starter):
  • 3 tablespoons bread flour
  • 1/2 cup water
  • 1/2 cup milk
  • Dough:
  • 2 1/2 cups bread flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon dry milk powder (optional, for extra richness)
  • 2 teaspoons active dry yeast
  • 1/2 cup warm milk
  • 1 large egg
  • 1/4 cup unsalted butter, softened
  • Egg Wash:
  • 1 egg + 1 tablespoon milk

Instructions

  1. Make Tangzhong: In a saucepan over medium heat, whisk together flour, water, and milk until thickened into a paste. Remove from heat and let cool to room temperature.
  2. Prepare Dough: In a large mixing bowl, combine bread flour, sugar, salt, milk powder, and yeast. Add the tangzhong, warm milk, and egg. Mix until a shaggy dough forms.
  3. Knead the dough for 5–8 minutes, then gradually add softened butter and continue kneading until the dough is smooth and elastic (about 10 more minutes).
  4. Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1–1.5 hours).
  5. Punch down dough, divide into 3 or 4 equal pieces. Shape each into a ball, then roll into ovals. Roll each oval like a jelly roll and place seam-side down into a greased loaf pan.
  6. Cover and let rise again for 45–60 minutes, until puffy.
  7. Preheat oven to 350°F (175°C). Brush loaf with egg wash.
  8. Bake for 30–35 minutes or until golden brown. Cool before slicing.

Notes

  • Use bread flour for best texture and rise.
  • Tangzhong can be made ahead and stored in the fridge for up to 3 days.
  • Check for doneness by tapping the bottom of the loaf—it should sound hollow.
  • Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://yumfoodusa.com/soft-and-fluffy-milk-bread-hokkaido-style/