This bread is simple the fluffiest of fluffy breads! It is also known as milk “Hokkaido” bread, and it is so soft because the recipe calls for a japanese mixture called tangzhong, which is like a water roux. This makes for a base for the bread, and makes it spectacular, as you can see in the picture. This bread can be pressed and it wil go back to its original shape.Jump to Recipe
This bread is beautiful. It can be made at home and used as the typical bread loaf we all have at home. You can make sandwiches with it, or to eat along any dish.
When we make this bread we usually eat it on its own, when it’s still warm. We cut it into thick slices and spread some cream cheese, or jam on top, cottage cheese, butter, peanut butter, or some almond butter. One of my favorite combinations is using some “requesón”, which is pretty similar to cottage cheese, with some strawberry jam on top. I also really like using some salted butter with peach jam.
If you have some leftovers from this bread, we like toasting it a little and eat it like that with something savory on top. It is great for breakfast with some scrambled eggs, avocado and ham for example.
This bread has it all: it is soft, light, fluffy, elastic and full of flavor. Plus, it is really easy to make. This is not a difficult bread to make as you might think. The most important thing about breads is you have to be patient, let them rest and give them love. Just follow the in directions to make the bread and it will be amazing.
If you like this recipe, then you will love our brioche loaf bread or our mini milk baguettes.
For the tangzhong:
- 1/4 C water
- 1/4 C whole milk
- 2 tbsp all purpouse flour
For the dough:
- 2 1/2 C all purpouse flour
- 2 tbsp powdered milk
- 1/4 C +2 tbsp sugar
- 1 tsp salt
- 1 egg
- 2 oz (60 gr) unsalted butter melted
- 2 3/4 tsp active dry yeast
- 1/4 C whole milk lukewarm
- 1/4 C whipping cream or heavy cream lukewarm
For the egg wash:
- 1 egg
- 1 tbsp heavy cream or whole milk
For the tangzhong:
- In a small pan, combine the water, whole milk, and flour and mix until completely smooth.
- Place the pan to low heat and cook the mixture well, stiring all along, for 4 min. until it thicken
- Take away from the heat. Now pour the mixture in a small bowl and cover it with plastic wrap, letting it cool entirely.
For the dough:
- In a small bowl, place the whole milk, whipping cream and two tablespoons of sugar and mix. Add the dry yeast and carefully mix again. Let it sit for 15 min. so that the yeast activates.
- In a different bowl, add the flour, powdered milk, the rest of the sugar and salt. Mix a little until it is all well incorporated.
- Apart, in another bowl, combine the egg, melted butter, and the cooled tangzhong. Mix with a fork until combined (if necessary, use a blender for it not to have any bumps).
- Add the tangzhong and the yeast mixtures onto the flour bowl. Incorporate with your hands or with a wooden spoon to form a dough.
- Now, take it out of the bowl and place it on a clean surface. Knead by hand for 20 min. until the dough is very elastic ans soft (all the kneading process can easily be done in a standing mixter with the bread hook attached).
- Make a ball with the dough, coat it with some vegetable oil to then place it in a clean bowl. Cover the bowl with plastic wrap or a kitchen towel and let the dough rise for 2 hours until it doubles its size.
- Grease and flour a rectangular loaf pan.
- Dump the dough onto a clean surface and cut it into 4 pieces.
- Give each piece a cilinder shape of about 10 cm long and place them in the pan.
- Cover the pan with plastic wrap and let it rest for 1 hour or until they double their size again. Preheat the oven at 350° F.
- For the egg wash, in a small bowl mix the egg and the heavy cream with a fork and set aside.
- Once the dough has doubled it´s size, brush it with the previous mixture carefully.
- Bake at 350° F (180ºC) for 35 min. or until it turns golden brown.