Soft Milk Bread. Another defining characteristic of milk bread is the way in which you can gently pull apart each slice into soft, feathery layers—like a fluffy, bready version of a croissant. Milk bread is the perfect sandwich bread: soft, fluffy, and easy to slice. It has a subtle yeast flavor that adds tons of flavor!
It is soft, but not dry.
It is tender and "chewy" at the same time, and can almost melt in your mouth.
It really is good enough to eat all by itself, requiring no butter or jams as they would simply interfere with the flavor.
You can cook Soft Milk Bread using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of Soft Milk Bread
- It's 1 kg of plain flour.
- You need 6 tablespoons of sugar.
- Prepare 1 pinch of salt.
- You need 20 g of dry yeast (2 sachets of 10g) or 60 of fresh yeast.
- It's 3 of eggs.
- Prepare 2 TBSP of melted but not hot butter.
- You need 450 ml of milk (warm).
- You need 1 of beaten egg for brushing.
Flavors of milk and butter with a subtle sweetness makes this bread addictingly delicious and now you can make it at home! Milk bread is a cotton soft, sweet and fluffy Japanese-style bread made famous by bakeries in Japan. This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery. The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong.
Soft Milk Bread instructions
- In a bowl, place the flour, sugar, and salt. Mix everything very well..
- Then add the dry yeast and mix a bit more. Add eggs, butter, and warm milk. If you are using fresh yeast, dissolve it all in half of the milk before adding it to the flour..
- With your hands, mix and knead the dough. If you have a mixer, use the hook piece for kneading..
- Transfer it to a smooth surface and continue kneading the dough for about 10 minutes or until it is very smooth and homogeneous; TIP: if the dough is too soft, add a little flour if it is too dry, add a little bit of water..
- Return the dough to the bowl and cover it with a cloth; Let stand for 50 minutes;.
- After that time, divide the dough into equal sizes; TIP: you can divide the dough into any size you like; Take each piece, open it, and roll to shape..
- Place the rolls in a greased and floured baking tray or lined with parchment paper, leaving a space for them to grow. After that, cover the rolls with a cloth and let stand for another 40 minutes or until doubled in size..
- Pre-heat the oven at 180ºC. Egg brush each roll. Bake for about 30 minutes or until golden brown..
This simple step yields a loaf that's tender, moist, and stays fresh longer than loaves prepared the standard way. This is one of the softest and fluffiest bread by Savor Easy on YouTube. It's a condensed milk bread, that has all of the warm and buttery taste. I love condensed milk, and sometimes it might be sweet for others. I would eat this type of bread in the morning with my black coffee, which would balance out the sweetness of my dark coffee.