In my teen years I refuse to eat anything that was made of white flour. Everything had to be whole wheat. As I got older, I stopped caring about eating everything whole wheat. I started to crave white bread. While I still buy whole grains loafs, once in a while I crave for a soft and sweet bread. A milk bread definitely hits the spot. I can eat it with some nice yummy spreads like the peach jam or eat it on its own. Milk bread is a twist on the classic white loaf bread which uses milk instead of water, this provides additional sugar and flavor. It also includes sugar and vegetable oil (although you can add these to traditional loaf bread). The most popular way of making them is through a mixture called Tangzong. This is where you mix water and flour together in a pot and heat it up. It forms a paste and you mix it into the flour.
Alternative to Tangzong method
Being me, I’m kind of lazy. I don’t want to use multiple equipment to make this bread. I opt out of the tangzong method but it doesn’t mean that you can’t make fluffy bread. Typically when you make bread, it’s usually done with bread flour, water and yeast.
This bread recipe is similar to a basic white bread loaf with substitution of water with milk. I used a bit of bread flour along with all purpose flour. I also added vegetable oil and sugar. I’m also using tall bread pan with lid. The lid is optional. The milk gives a nice fragrant to the bread where the sugar adds a slight sweetness to the bread once it’s baked. Overall the result is a nice fluffy bread. For bread I usually have 2 proofs before going to the oven, while it takes longer, the end result is better. As you can see from picture below, the air bubble inside of the bread is pretty even and has a fluffy texture.
Later in the future, I may try the tangzong method and share my experience baking that way. For now I’m too lazy to do it so I’ll share a quick method for making this version of milk bread.
Pro-tip:
- dissolve the yeast into the room temperature milk, let it bloom for a few minutes before adding to the dry ingredients.
- Use a bit of bread flour, I find that it helps the bread be more pillowy and still stays soft after cooling.
- If the dough mixture breaks apart initially let it rest for 15 min because kneading again
- Lazy tip: use a standing mixer if you have one, saves a lot of work, still works well hand kneading.
- Rest your dough, this helps the gluten to develop before kneading which helps to prevent breakage of the dough. Bread making process may seem long but take the time to do all the steps, it will make the bread taste much better.
- Seal your bread with saran wrap or ziploc bags if storing for later consumption. Eat within a week to prevent staleness
Easy Foolproof Milk Bread
Equipment
- Standing mixer optional
- Bread Pan
Ingredients
- 300 g all purpose flour
- 150 g bread flour
- 40 g sugar
- 250 ml warm milk
- 5 g dry active yeast 1 tsp
- 1 room temperature egg about 50g
- 30 g butter room temperature
- 2 g salt
Instructions
- Combine room temperature milk and yeast and let it sit for 5 minutes to let yeast bloom until you can't see individual yeast granules.
- Combine all purpose, bread flour with sugar into mixing bowl.
- Add in milk yeast mixture and mix together. Once it's all mixed, add in the egg. The dough will be wet.
- Add in salt and softened butter and continuing mixing.
- If you find that the dough is hard to mix, stop and let it rest for 10 minutes
- Start mixing again after resting, it should come together. Don't worry if it is still wet, it will proof and the bread is still going to be soft.
- Let it sit in a warm place to proof for 45 minutes-1 hour
- After proofing, sprinkle some flour on the dough as well on the surface you are working. Press down on the dough and let out some air
- Knead the dough for a couple of minutes, divide into 3 equal section. Let it rest for 10 minutes covered
- Take one section, roll into an oblong shape pressing out the air, roll the dough into a sausage. Repeat with other section. Let it rest for another 10 covered with towel.
- Turn the dough 90° and roll it out again, then roll the dough into a sausage
- Place into bread pan, repeat with the other 2 sections
- Close the lid on the bread pan and let it ferment for another hour. It should double in size
- Once it double in size, crack an egg and add water. Brush the egg mixture onto the bread and close the lid or leave the lid open.
- bake the bread in a preheated 350℉ oven for 35 minutes.
- Take the bread out of the oven and out of the mould. Let it cool completely.
- The bread can be enjoyed right away or seal with saran wrap or Ziploc bag. To enjoy right after baking, I like to peel small pieces of bread and eat it as is.
Peach Jam Cookies
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