Try this Soft and Fluffy Japanese Milk Bread recipe, or contribute your own.
Suggest a better descriptionMix: Attach the dough hook to your stand mixer. Add all the ingredients except the butter. Mix on low until there's no more dry flour. Then add the butter and beat on high speed.
The dough is ready when it forms into a ball and the surface is smooth and glossy. Check for proper gluten develop using the window pane test (See Note 2). Timing will vary but it took me 10 to 13 minutes.
Proof: Form the dough into a smooth round ball and place into a see through proofing container that's been coated with oil. Proof until doubled in size in a warm, humid environment
Japanese milk bread with soft, fluffy, light crumb and golden brown crust.
Carnival Cruise Line
CHOOSE FUN TOGETHER
Choose Fun with family and friends on a Carnival vacation.
SPONSORED BY CARNIVAL CRUISE LINE
LEARN MORE
WHAT IS MILK BREAD?
Milk bread is an incredibly soft, fluffy, light white bread made with milk that's perfect for toast, sandwiches, or simple enjoying by itself. It goes by many names and is also known as Japanese milk bread, shokupan, Korean milk bread (????), Chinese milk bread, or Hokkaido milk bread.
Japanese milk bread is also called 'shokupan' in Japan, which is translates to 'eating bread' because it can be eaten every day as a simple, white bread. Hokkaido milk bread is made from milk from Hokkaido, which is known for their high quality milk and dairy products.
They're sold in most Asian bakeries such as 85° Bakery, Tous Les Jours, and Paris Baguette. They can be baked in open loaf pans to reveal a golden, brown crust or baked in pullman loaf pans for a rectangular shape that's great for sandwiches.
Homemade Asian milk bread loaves with golden brown crust on a cooling rack.
Asian milk bread is traditionally made using 'tangzhong' or 'yuddane' which is a roux or starter made by heating water and flour together. But my mom let me in on a baker's secret for the fluffiest, softest milk bread which is using dough enhancer!
Dough enhancer is what professional bakers use to get soft, light, fluffy breads that stay fresh for longer periods. It's also called dough conditioner or dough improver, and there are different benefits depending on what ingredients are added.
TANGZHONG VS DOUGH ENHANCER
While both tangzhong and dough enhancer can achieve soft and fluffy milk bread, dough enhancer is used and preferred by professional bakers because of it's far more consistent and reliable than using tangzhong.
The type of flour, level of humidity, and duration of cooking time are all variables to control when making tangzhong, which can make it difficult for the home baker. On the other hand, dough enhancer is specially formulated and the amount added is based on the weight of flour which makes it easy to calculate for the home baker.
Korean milk bread pulled apart by hands to show proper gluten development.
A sign of perfectly baked milk bread is a soft, stretchy texture that easily pull apart with your hands as seen in the photo above. The crumb should be soft, fluffy, and delicate while showing proper gluten development. Continue reading for step by step photos and instructions for how to achieve this!
INGREDIENTS
Ingredients to make milk bread in small bowls.
Bread flour - Bread flour has higher protein content for more gluten development which is necessary for milk bread.
Milk - I used 2% milk for this recipe but you can use non-fat or whole milk.
Sugar & active dry yeast - The yeast feeds on the sugar to release carbon dioxide which proofs the bread.
Dough enhancer - Highly recommended for the softest, fluffiest milk bread. It also keeps bread fresh for days.
HOW TO MAKE JAPANESE MILK BREAD (SHOKUPAN)
Step by step photos showing how to make dough for milk bread.
MAKE THE DOUGH
Add all the ingredients except the butter in a stand mixer.
Once the dry flour is incorporated fully, add the butter and mix on high.
Once you get a smooth, round ball in the mixer check for proper gluten development. For me, it took 10 to 13 minutes but timing will vary depending on your mixer.
Take a small piece of dough and stretch it between your fingers. If you can stretch it thin enough to see your fingerprint without it tearing, it's ready. This is called the 'windowpane test'.
Form the dough into a loose ball and place it in a proofing container greased with oil.
Place in a warm, humid place away from sunlight until it doubles in size.
Step by step photos showing how to make milk bread with numbered steps.
SHAPE AND FORM THE DOUGH
Divide the dough into 6 equal parts and form into a ball. Let it rest for 15 minutes loosely covered.
Roll out the dough into an oval shape. Flip it over so the surface (crust) is on the bottom.
Letter fold: Fold the top and bottom third over the center.
Rotate 90° and roll it up to form a spiral while pressing down.
Pinch the seam closed and add three pieces seam side down into a loaf pan.
Proof in a warm, humid place until it doubles in size or it's 1cm below the rim of the loaf pan.
Two loaves of perfectly baked milk bread (shokupan) with a golden brown crust on a cooling rack.
BAKE AND ENJOY!
Bake at 356° for 25 minutes or until there's a golden brown crust.
Immediately apply a thin layer of egg wash. To do this, crack an egg in a small bowl and mix together. Using a pastry brush, brush on a thin layer of the egg mixture. The heat from the bread will cook the egg, giving you a shiny golden crust.
Remove the loaves from the pan and allow to cool on a cooling rack. Enjoy!
Shokupan or Japanese milk bread pulled apart to reveal soft, fluffy crumb.
Properly made milk bread should pull apart easily to reveal a soft, light, fluffy interior. The crumb should look smooth without irregularity and should pull apart in stretchy 'strips', which shows proper gluten development and shaping.
Soft and fluffy Japanese milk bread (shokupan) with golden brown crust.
RECIPE TIPS
The dough should pass the windowpane test for proper gluten development.
Use dough enhancer for soft, fluffy bread with consistent results every time.
Be gentle when handling the dough and be sure not to tear it during shaping. Tearing the dough will result in an irregular crumb without enough oven spring.
Don't rush the proofing process, make sure the dough doubles in size.
Tightly form the spirals to achieve proper oven spring during the bake.
FAQ
Why is it called milk bread?
This bread is made of milk, bread flour, sugar, butter, and yeast. It's called milk bread because milk is the only wet ingredient added to this bread.
How is milk bread different from brioche?
Brioche has a much higher ratio of butter to flour versus milk bread. Brioche also contains eggs which give it a richer taste compared to milk bread.
I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!
Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!
Thanks so much for stopping by! ?? -Jamie
MORE RECIPES:
Japanese fruit sandwich or strawberry sando made with fluffy whipped cream, red strawberries, and Japanese milk bread.
Japanese Fruit Sandwich ??????? (Strawberry Fruit Sando)
Pumpkin sourdough bread with soft, fluffy interior and golden brown crust.
Soft Pumpkin Sourdough Bread
swiss roll cake with raspberries on white plate
Bakery Swiss Roll Cake Recipe
a slice of fluffy vanilla chiffon cake
Light and Fluffy Chiffon Cake
RECIPE
Soft and fluffy milk bread (shokupan) with golden crust.
Soft and Fluffy Japanese Milk Bread
Try this milk bread recipe for the softest, fluffiest homemade milk bread! Also known as Japanese milk bread, Hokkaido milk bread, or shokupan.
5 from 558 votes
Pin Share Print
PREP TIME 1hour hr 5minutes minsCOOK TIME 25minutes minsTOTAL TIME 1hour hr 30minutes mins
COURSE Baked Goods, BreakfastCUISINE Asian, Chinese, Japanese, Korean
SERVINGS
12
EQUIPMENT
1 lb loaf pan
Kitchen Scale
? INGREDIENTS
1x
2x
3x
?4¾ cups bread flour
?1¾ cups milk
?2¼ Tablespoons sugar
?1? Tablespoons butter
?2 teaspoons sea salt
?3? teaspoon active dry yeast
?2¼ teaspoon dough enhancer - (optional) see Note 1
US Customary
Metric
Cook Mode
Prevent your screen from going dark
INSTRUCTIONS
On
Off
Mix: Attach the dough hook to your stand mixer. Add all the ingredients except the butter. Mix on low until there's no more dry flour. Then add the butter and beat on high speed.
The dough is ready when it forms into a ball and the surface is smooth and glossy. Check for proper gluten develop using the window pane test (See Note 2). Timing will vary but it took me 10 to 13 minutes.
4¾ cups bread flour,1¾ cups milk,2¼ Tablespoons sugar,2 teaspoons sea salt,3? teaspoon active dry yeast,2¼ teaspoon dough enhancer,1? Tablespoons butter
Proof: Form the dough into a smooth round ball and place into a see through proofing container that's been coated with oil. Proof until doubled in size in a warm, humid environment. See Note 3.
Bench rest: On a well floured surface, divide the dough into 6 even pieces and roll each into a ball. Loosely cover and let it rest for 15 minutes.
Shape: Roll each ball into an oval shape. Flip it over so the surface (crust) is on the bottom and do a letter fold (2 folds). Then roll it up to form a spiral and then pinch the seam closed. Place three spirals in each 1 lb loaf pan. Repeat for the other pieces
Japanese milk bread with soft, fluffy, light crumb and golden brown crust.
Carnival Cruise Line
CHOOSE FUN TOGETHER
Choose Fun with family and friends on a Carnival vacation.
SPONSORED BY CARNIVAL CRUISE LINE
LEARN MORE
WHAT IS MILK BREAD?
Milk bread is an incredibly soft, fluffy, light white bread made with milk that's perfect for toast, sandwiches, or simple enjoying by itself. It goes by many names and is also known as Japanese milk bread, shokupan, Korean milk bread (????), Chinese milk bread, or Hokkaido milk bread.
Japanese milk bread is also called 'shokupan' in Japan, which is translates to 'eating bread' because it can be eaten every day as a simple, white bread. Hokkaido milk bread is made from milk from Hokkaido, which is known for their high quality milk and dairy products.
They're sold in most Asian bakeries such as 85° Bakery, Tous Les Jours, and Paris Baguette. They can be baked in open loaf pans to reveal a golden, brown crust or baked in pullman loaf pans for a rectangular shape that's great for sandwiches.
Homemade Asian milk bread loaves with golden brown crust on a cooling rack.
Asian milk bread is traditionally made using 'tangzhong' or 'yuddane' which is a roux or starter made by heating water and flour together. But my mom let me in on a baker's secret for the fluffiest, softest milk bread which is using dough enhancer!
Dough enhancer is what professional bakers use to get soft, light, fluffy breads that stay fresh for longer periods. It's also called dough conditioner or dough improver, and there are different benefits depending on what ingredients are added.
TANGZHONG VS DOUGH ENHANCER
While both tangzhong and dough enhancer can achieve soft and fluffy milk bread, dough enhancer is used and preferred by professional bakers because of it's far more consistent and reliable than using tangzhong.
The type of flour, level of humidity, and duration of cooking time are all variables to control when making tangzhong, which can make it difficult for the home baker. On the other hand, dough enhancer is specially formulated and the amount added is based on the weight of flour which makes it easy to calculate for the home baker.
Korean milk bread pulled apart by hands to show proper gluten development.
A sign of perfectly baked milk bread is a soft, stretchy texture that easily pull apart with your hands as seen in the photo above. The crumb should be soft, fluffy, and delicate while showing proper gluten development. Continue reading for step by step photos and instructions for how to achieve this!
INGREDIENTS
Ingredients to make milk bread in small bowls.
Bread flour - Bread flour has higher protein content for more gluten development which is necessary for milk bread.
Milk - I used 2% milk for this recipe but you can use non-fat or whole milk.
Sugar & active dry yeast - The yeast feeds on the sugar to release carbon dioxide which proofs the bread.
Dough enhancer - Highly recommended for the softest, fluffiest milk bread. It also keeps bread fresh for days.
HOW TO MAKE JAPANESE MILK BREAD (SHOKUPAN)
Step by step photos showing how to make dough for milk bread.
MAKE THE DOUGH
Add all the ingredients except the butter in a stand mixer.
Once the dry flour is incorporated fully, add the butter and mix on high.
Once you get a smooth, round ball in the mixer check for proper gluten development. For me, it took 10 to 13 minutes but timing will vary depending on your mixer.
Take a small piece of dough and stretch it between your fingers. If you can stretch it thin enough to see your fingerprint without it tearing, it's ready. This is called the 'windowpane test'.
Form the dough into a loose ball and place it in a proofing container greased with oil.
Place in a warm, humid place away from sunlight until it doubles in size.
Step by step photos showing how to make milk bread with numbered steps.
SHAPE AND FORM THE DOUGH
Divide the dough into 6 equal parts and form into a ball. Let it rest for 15 minutes loosely covered.
Roll out the dough into an oval shape. Flip it over so the surface (crust) is on the bottom.
Letter fold: Fold the top and bottom third over the center.
Rotate 90° and roll it up to form a spiral while pressing down.
Pinch the seam closed and add three pieces seam side down into a loaf pan.
Proof in a warm, humid place until it doubles in size or it's 1cm below the rim of the loaf pan.
Two loaves of perfectly baked milk bread (shokupan) with a golden brown crust on a cooling rack.
BAKE AND ENJOY!
Bake at 356° for 25 minutes or until there's a golden brown crust.
Immediately apply a thin layer of egg wash. To do this, crack an egg in a small bowl and mix together. Using a pastry brush, brush on a thin layer of the egg mixture. The heat from the bread will cook the egg, giving you a shiny golden crust.
Remove the loaves from the pan and allow to cool on a cooling rack. Enjoy!
Shokupan or Japanese milk bread pulled apart to reveal soft, fluffy crumb.
Properly made milk bread should pull apart easily to reveal a soft, light, fluffy interior. The crumb should look smooth without irregularity and should pull apart in stretchy 'strips', which shows proper gluten development and shaping.
Soft and fluffy Japanese milk bread (shokupan) with golden brown crust.
RECIPE TIPS
The dough should pass the windowpane test for proper gluten development.
Use dough enhancer for soft, fluffy bread with consistent results every time.
Be gentle when handling the dough and be sure not to tear it during shaping. Tearing the dough will result in an irregular crumb without enough oven spring.
Don't rush the proofing process, make sure the dough doubles in size.
Tightly form the spirals to achieve proper oven spring during the bake.
FAQ
Why is it called milk bread?
This bread is made of milk, bread flour, sugar, butter, and yeast. It's called milk bread because milk is the only wet ingredient added to this bread.
How is milk bread different from brioche?
Brioche has a much higher ratio of butter to flour versus milk bread. Brioche also contains eggs which give it a richer taste compared to milk bread.
I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!
Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!
Thanks so much for stopping by! ?? -Jamie
MORE RECIPES:
Japanese fruit sandwich or strawberry sando made with fluffy whipped cream, red strawberries, and Japanese milk bread.
Japanese Fruit Sandwich ??????? (Strawberry Fruit Sando)
Pumpkin sourdough bread with soft, fluffy interior and golden brown crust.
Soft Pumpkin Sourdough Bread
swiss roll cake with raspberries on white plate
Bakery Swiss Roll Cake Recipe
a slice of fluffy vanilla chiffon cake
Light and Fluffy Chiffon Cake
RECIPE
Soft and fluffy milk bread (shokupan) with golden crust.
Soft and Fluffy Japanese Milk Bread
Try this milk bread recipe for the softest, fluffiest homemade milk bread! Also known as Japanese milk bread, Hokkaido milk bread, or shokupan.
5 from 558 votes
Pin Share Print
PREP TIME 1hour hr 5minutes minsCOOK TIME 25minutes minsTOTAL TIME 1hour hr 30minutes mins
COURSE Baked Goods, BreakfastCUISINE Asian, Chinese, Japanese, Korean
SERVINGS
12
EQUIPMENT
1 lb loaf pan
Kitchen Scale
? INGREDIENTS
1x
2x
3x
?4¾ cups bread flour
?1¾ cups milk
?2¼ Tablespoons sugar
?1? Tablespoons butter
?2 teaspoons sea salt
?3? teaspoon active dry yeast
?2¼ teaspoon dough enhancer - (optional) see Note 1
US Customary
Metric
Cook Mode
Prevent your screen from going dark
INSTRUCTIONS
On
Off
Mix: Attach the dough hook to your stand mixer. Add all the ingredients except the butter. Mix on low until there's no more dry flour. Then add the butter and beat on high speed.
The dough is ready when it forms into a ball and the surface is smooth and glossy. Check for proper gluten develop using the window pane test (See Note 2). Timing will vary but it took me 10 to 13 minutes.
4¾ cups bread flour,1¾ cups milk,2¼ Tablespoons sugar,2 teaspoons sea salt,3? teaspoon active dry yeast,2¼ teaspoon dough enhancer,1? Tablespoons butter
Proof: Form the dough into a smooth round ball and place into a see through proofing container that's been coated with oil. Proof until doubled in size in a warm, humid environment. See Note 3.
Bench rest: On a well floured surface, divide the dough into 6 even pieces and roll each into a ball. Loosely cover and let it rest for 15 minutes.
Shape: Roll each ball into an oval shape. Flip it over so the surface (crust) is on the bottom and do a letter fold (2 folds). Then roll it up to form a spiral and then pinch the seam closed. Place three spirals in each 1 lb loaf pan. Repeat for the other pieces (See step by step photos in recipe post above).
Final proof: Proof in a warm humid place until doubled in size or it's 1 cm below the rim of the loaf pan. Preheat your oven to 356° F.
Bake: Bake at 356° F for 25 minutes or until it gets a golden brown crust. For a shiny, golden crust: Immediately after removing from the oven, brush on an egg wash coating for a shiny crust. Crack an egg in a small bowl and mix well. Using a pastry brush, apply a thin coating to the crust. The heat from the bread will cook the egg, giving you a shiny golden crust.
x
Japanese milk bread with soft, fluffy, light crumb and golden brown crust.
Carnival Cruise Line
CHOOSE FUN TOGETHER
Choose Fun with family and friends on a Carnival vacation.
SPONSORED BY CARNIVAL CRUISE LINE
LEARN MORE
WHAT IS MILK BREAD?
Milk bread is an incredibly soft, fluffy, light white bread made with milk that's perfect for toast, sandwiches, or simple enjoying by itself. It goes by many names and is also known as Japanese milk bread, shokupan, Korean milk bread (????), Chinese milk bread, or Hokkaido milk bread.
Japanese milk bread is also called 'shokupan' in Japan, which is translates to 'eating bread' because it can be eaten every day as a simple, white bread. Hokkaido milk bread is made from milk from Hokkaido, which is known for their high quality milk and dairy products.
They're sold in most Asian bakeries such as 85° Bakery, Tous Les Jours, and Paris Baguette. They can be baked in open loaf pans to reveal a golden, brown crust or baked in pullman loaf pans for a rectangular shape that's great for sandwiches.
Homemade Asian milk bread loaves with golden brown crust on a cooling rack.
Asian milk bread is traditionally made using 'tangzhong' or 'yuddane' which is a roux or starter made by heating water and flour together. But my mom let me in on a baker's secret for the fluffiest, softest milk bread which is using dough enhancer!
Dough enhancer is what professional bakers use to get soft, light, fluffy breads that stay fresh for longer periods. It's also called dough conditioner or dough improver, and there are different benefits depending on what ingredients are added.
TANGZHONG VS DOUGH ENHANCER
While both tangzhong and dough enhancer can achieve soft and fluffy milk bread, dough enhancer is used and preferred by professional bakers because of it's far more consistent and reliable than using tangzhong.
The type of flour, level of humidity, and duration of cooking time are all variables to control when making tangzhong, which can make it difficult for the home baker. On the other hand, dough enhancer is specially formulated and the amount added is based on the weight of flour which makes it easy to calculate for the home baker.
Korean milk bread pulled apart by hands to show proper gluten development.
A sign of perfectly baked milk bread is a soft, stretchy texture that easily pull apart with your hands as seen in the photo above. The crumb should be soft, fluffy, and delicate while showing proper gluten development. Continue reading for step by step photos and instructions for how to achieve this!
INGREDIENTS
Ingredients to make milk bread in small bowls.
Bread flour - Bread flour has higher protein content for more gluten development which is necessary for milk bread.
Milk - I used 2% milk for this recipe but you can use non-fat or whole milk.
Sugar & active dry yeast - The yeast feeds on the sugar to release carbon dioxide which proofs the bread.
Dough enhancer - Highly recommended for the softest, fluffiest milk bread. It also keeps bread fresh for days.
HOW TO MAKE JAPANESE MILK BREAD (SHOKUPAN)
Step by step photos showing how to make dough for milk bread.
MAKE THE DOUGH
Add all the ingredients except the butter in a stand mixer.
Once the dry flour is incorporated fully, add the butter and mix on high.
Once you get a smooth, round ball in the mixer check for proper gluten development. For me, it took 10 to 13 minutes but timing will vary depending on your mixer.
Take a small piece of dough and stretch it between your fingers. If you can stretch it thin enough to see your fingerprint without it tearing, it's ready. This is called the 'windowpane test'.
Form the dough into a loose ball and place it in a proofing container greased with oil.
Place in a warm, humid place away from sunlight until it doubles in size.
Step by step photos showing how to make milk bread with numbered steps.
SHAPE AND FORM THE DOUGH
Divide the dough into 6 equal parts and form into a ball. Let it rest for 15 minutes loosely covered.
Roll out the dough into an oval shape. Flip it over so the surface (crust) is on the bottom.
Letter fold: Fold the top and bottom third over the center.
Rotate 90° and roll it up to form a spiral while pressing down.
Pinch the seam closed and add three pieces seam side down into a loaf pan.
Proof in a warm, humid place until it doubles in size or it's 1cm below the rim of the loaf pan.
Two loaves of perfectly baked milk bread (shokupan) with a golden brown crust on a cooling rack.
BAKE AND ENJOY!
Bake at 356° for 25 minutes or until there's a golden brown crust.
Immediately apply a thin layer of egg wash. To do this, crack an egg in a small bowl and mix together. Using a pastry brush, brush on a thin layer of the egg mixture. The heat from the bread will cook the egg, giving you a shiny golden crust.
Remove the loaves from the pan and allow to cool on a cooling rack. Enjoy!
Shokupan or Japanese milk bread pulled apart to reveal soft, fluffy crumb.
Properly made milk bread should pull apart easily to reveal a soft, light, fluffy interior. The crumb should look smooth without irregularity and should pull apart in stretchy 'strips', which shows proper gluten development and shaping.
Soft and fluffy Japanese milk bread (shokupan) with golden brown crust.
RECIPE TIPS
The dough should pass the windowpane test for proper gluten development.
Use dough enhancer for soft, fluffy bread with consistent results every time.
Be gentle when handling the dough and be sure not to tear it during shaping. Tearing the dough will result in an irregular crumb without enough oven spring.
Don't rush the proofing process, make sure the dough doubles in size.
Tightly form the spirals to achieve proper oven spring during the bake.
FAQ
Why is it called milk bread?
This bread is made of milk, bread flour, sugar, butter, and yeast. It's called milk bread because milk is the only wet ingredient added to this bread.
How is milk bread different from brioche?
Brioche has a much higher ratio of butter to flour versus milk bread. Brioche also contains eggs which give it a richer taste compared to milk bread.
I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!
Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!
Thanks so much for stopping by! ?? -Jamie
MORE RECIPES:
Japanese fruit sandwich or strawberry sando made with fluffy whipped cream, red strawberries, and Japanese milk bread.
Japanese Fruit Sandwich ??????? (Strawberry Fruit Sando)
Pumpkin sourdough bread with soft, fluffy interior and golden brown crust.
Soft Pumpkin Sourdough Bread
swiss roll cake with raspberries on white plate
Bakery Swiss Roll Cake Recipe
a slice of fluffy vanilla chiffon cake
Light and Fluffy Chiffon Cake
RECIPE
Soft and fluffy milk bread (shokupan) with golden crust.
Soft and Fluffy Japanese Milk Bread
Try this milk bread recipe for the softest, fluffiest homemade milk bread! Also known as Japanese milk bread, Hokkaido milk bread, or shokupan.
5 from 558 votes
Pin Share Print
PREP TIME 1hour hr 5minutes minsCOOK TIME 25minutes minsTOTAL TIME 1hour hr 30minutes mins
COURSE Baked Goods, BreakfastCUISINE Asian, Chinese, Japanese, Korean
SERVINGS
12
EQUIPMENT
1 lb loaf pan
Kitchen Scale
? INGREDIENTS
1x
2x
3x
?4¾ cups bread flour
?1¾ cups milk
?2¼ Tablespoons sugar
?1? Tablespoons butter
?2 teaspoons sea salt
?3? teaspoon active dry yeast
?2¼ teaspoon dough enhancer - (optional) see Note 1
US Customary
Metric
Cook Mode
Prevent your screen from going dark
INSTRUCTIONS
On
Off
Mix: Attach the dough hook to your stand mixer. Add all the ingredients except the butter. Mix on low until there's no more dry flour. Then add the butter and beat on high speed.
The dough is ready when it forms into a ball and the surface is smooth and glossy. Check for proper gluten develop using the window pane test (See Note 2). Timing will vary but it took me 10 to 13 minutes.
4¾ cups bread flour,1¾ cups milk,2¼ Tablespoons sugar,2 teaspoons sea salt,3? teaspoon active dry yeast,2¼ teaspoon dough enhancer,1? Tablespoons butter
Proof: Form the dough into a smooth round ball and place into a see through proofing container that's been coated with oil. Proof until doubled in size in a warm, humid environment. See Note 3.
Bench rest: On a well floured surface, divide the dough into 6 even pieces and roll each into a ball. Loosely cover and let it rest for 15 minutes.
Shape: Roll each ball into an oval shape. Flip it over so the surface (crust) is on the bottom and do a letter fold (2 folds). Then roll it up to form a spiral and then pinch the seam closed. Place three spirals in each 1 lb loaf pan. Repeat for the other pieces (See step by step photos in recipe post above).
Final proof: Proof in a warm humid place until doubled in size or it's 1 cm below the rim of the loaf pan. Preheat your oven to 356° F.
Bake: Bake at 356° F for 25 minutes or until it gets a golden brown crust. For a shiny, golden crust: Immediately after removing from the oven, brush on an egg wash coating for a shiny crust. Crack an egg in a small bowl and mix well. Using a pastry brush, apply a thin coating to the crust. The heat from the bread will cook the egg, giving you a shiny golden crust. This recipe makes 2 loaves of milk bread, using two 1lb loaf pans.
? RECIPE NOTES
I highly recommend using a kitchen scale and the metric measurements provided for best results. Click on "Metric" under the ingredients list to access gram measurements.
Dough enhancer - Though optional, I highly recommend using this for the softest, fluffiest bread. It's used by professional bakers to achieve that soft, light, and fluffy texture. It's similar to using Tangzhong or yu-dane, but has better consistency with professional results. Carefully follow the instructions that come with the packet as they can vary. The recipe amount is based off of the brand I used which is 1% of the total weight of the bread flour.
Window pane test - Sprinkle a small amount of flour onto the dough. Grab a small piece of dough and stretch it between your fingers. It should be translucent enough to see your fingers through it.
Proofing environment - If you don't have a proofer, you can leave the dough covered in a warm, humid place out of direct sunlight. Some suggestions:
Use an oven: Place the dough on the top rack of your oven and an empty pan on the bottom rack. Pour boiling water halfway up the pan on the bottom rack and keep the oven door closed. This will create enough heat and humidity to proof the dough. You can also leave the oven light on if you need more heat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (998g) | ||
Recipe Makes: 1 | ||
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Calories: 3601 | ||
Calories from Fat: 149 (4%) | ||
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||
Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 20mg | 1 % | |
Potassium 997.6mg | 26 % | |
Total Carbohydrate 723.5g | 213 % | |
Dietary Fiber 23.9g | 96 % | |
Sugars, other 699.6g | ||
Protein 119.5g | 171 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3601
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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