It’s the classic milk bread you know that’s buttery, soft, and oh-so-delicious.
Use this milk bread recipe to create acouple loavesto last you for breakfast and lunchthroughout the week.
What Is Milk Bread?
Credit:Kelsey Hansen
To create this light and tender loaf, the tangzhong method is often used.
The use of milk in milk bread helps enrich the loaf for a sweet, pillowy result.
Cook and stir over medium until paste consistency.
Remove from heat and cool 30 minutes.
In a medium saucepan combine the remaining 1 cup milk, butter, sugar, and salt.
Cook and stir over medium until warm (120F to 130F) and butter almost melts.
Stir milk mixture, cooled paste, and eggs into flour mixture.
Stir in as much of the remaining flour as you could.
Knead and Let Rise
Turn dough out onto a lightly floured surface.
Place in a lightly greased bowl, turning to grease surface of the dough.
Cover and let rise in a warm place until nearly double in size (1 hour).
Divide
Punch dough down.
Turn out onto a lightly floured surface; divide in half.
Cover; let rest 10 minutes.
Meanwhile, lightly grease two 8x4-inch loaf pans.
Shape
Gently pat and pinch each dough half into a loaf shape, tucking edges underneath.
Cover and Let Rise
Place shaped dough halves, seam sides down, in prepared loaf pans.
Cover and let rise in a warm place until nearly double in size (30 minutes).
Meanwhile, preheat oven to 375F.
Immediately remove from pans; cool on wire racks.
Pull out slices and toast as desired.
2,000 calories a day is used for general nutrition advice.
