Milk Bread, also known as Hokkaido Milk Bread, is a super soft bread that stays fresh for days thanks to a unique water roux starter. Follow my milk bread recipe and tips for perfect results every time.

Check out my Fluffy Dinner Rolls made with the tangzhong method!

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I have been making this incredibly fluffy Japanese milk bread for nearly a decade. It is one of the first recipes I shared on this site and it’s beyond overdue an update!

This post was first published in January 2013 and was titled “The Joys of Tangzhong”. I am so glad to revisit this recipe – I know you will LOVE it!

TANGZHONG – THE SECRET TO FLUFFY BREAD

I first came across the Tangzhong method of making bread on foodgawker, which in turn linked to Christine’s Recipes. This method promised super soft, fluffy bread that stayed soft for days without the use of chemicals.

Curious? Tangzhong translates as “water roux” – flour and water mixed together and cooked over low heat to create a paste. The starch in the flour “gelatinizes” and holds on to moisture.

The roux is then added to the dough and acts as a bread enhancer, helping milk bread to rise higher and stay soft and fresh for longer. Take a look at this article which tests the Tangzhong bread baking method.

WHAT DOES MILK BREAD TASTE LIKE?

Japanese milk bread, also known as Hokkaido Milk Bread is slightly sweet, with a buttery melt-in-the-mouth texture. It is pillowy soft and incredibly fluffy, almost like a sponge – it springs back if you squeeze it!

Milk bread does not compare to sourdough or any other artisan breads – it has a completely different texture and a soft crust. It most closely resembles brioche but is so much fluffier while using much less butter.

I now bake a milk bread loaf every few days and have given up buying the usual pre-sliced bread. It is a dream sandwich bread and perfect for toast. You gotta try it!

Here’s what you will need

For best results please use a digital scale to measure your ingredients (cup measurements also provided). You will also need a 2lb loaf pan, a pastry brush and a cooling rack.

• White strong bread flour
• Whole milk and water
• Optional: Milk powder
• Rapid rise yeast – this instant yeast does not need to be activated
• Sugar, salt
• Unsalted butter – very soft or melted and cooled
• Eggs

HOW TO MAKE MILK BREAD

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Make the tangzhong starter. Combine the flour and water in a saucepan and stir over low heat until you have a smooth paste and your wire whisk leaves trails on the surface of the roux. Take off the heat and allow to cool before adding to the dough.

Warm the milk (in a microwave or the hob) until just tepid. Add the starter and stir well to combine.

Add the flour, rapid rise yeast, sugar and milk powder into the bowl of a stand mixer fitted with a dough hook. Stir to combine then add the milk / roux and beaten egg. 

Start mixing on medium-low speed and add the salt and butter once a dough has started forming. Continue to mix for 5-7 minutes, or until the dough forms a ball around the dough hook and is no longer sticky. Stretch a small piece of dough between your fingers. It’s ready when it stretches to form an almost see through membrane without tearing.

Transfer the dough into a greased bowl, cover and allow to rise until doubled. I usually put the bowl in the microwave or the oven with light turned on to help it rise.

Tip the dough onto your worktop and press down to flatten (knock down). Divide into three pieces (top left). Roll out each piece (top right) and fold into three sections (letter fold, bottom left). Roll into a ball (bottom right).

Place in a greased loaf pan, cover and leave to rise for an hour or until the dough rises almost to the top of the pan.

Brush the loaf with the egg wash and bake for 30 minutes, tenting the bread with foil after 20 minutes to avoid browning too much.

Gently turn out onto a wire rack to cool before slicing. Marvel at the fluffy perfection. 🙂

MILK BREAD TIPS AND FAQS

THE STICKIER THE BETTER Milk bread dough is SUPER STICKY so it is easiest to make in a stand mixer or the bread machine. Resist the temptation to add extra flour – the dough should come together after mixing for several minutes.

HOW LONG SHOULD I MIX THE DOUGH FOR? Use the “windowpane” test to check whether the dough is ready. Gently stretch a small piece of dough using your fingers. It should form a thin membrane that is almost transparent without tearing. 

COOL BEFORE SLICING! Do not leave the bread in the pan once out of the oven. Transfer to a wire rack and hold back on slicing until it has cooled down! I know this so hard, especially as it smells so amazing…

STORING AND FREEZING Store your milk bread wrapped in a clean linen towel or bread bag. If you are not going to eat it within a week it would be best to slice and freeze it. Toast from frozen.

CAN I USE AP FLOUR? As with most breads, this recipe works best with strong bread flour. You can use AP flour (all purpose / plain) if you need to but it will have a different absorption rate and won’t give as much rise.

MILK BREAD VARIATIONS

This recipe is PERFECT for making the softest dinner rolls! You can also make burger buns, hot dog buns, filled breads, sweet breads (like this Hot Cross Bun loaf) and rolls.

The water roux is a great way to add softness to a variety of bread recipes so don’t be afraid to experiment!

TRY MY OTHER BREAD RECIPES:

HAVE YOU MADE MY JAPANESE MILK BREAD RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!