Ever wondered how to achieve that pillowy-soft, cloud-like texture of bakery-style Asian milk bread? Look no further! This easy Asian milk bread recipe is your ticket to enjoying freshly baked, melt-in-your-mouth goodness right at home. With a few simple ingredients and some patience, you’ll master this iconic bread recipe that’s perfect for sandwiches, breakfast, or simply enjoying with a smear of butter. Let’s dive into the art of making the fluffiest bread that’ll have your kitchen smelling heavenly!
Easy Asian Milk Bread Recipe
Cuisine: AsianDifficulty: Medium12
servings20
minutes25
minutes180
kcalDiscover the secrets to making Asian milk bread that’s soft, fluffy, and perfect for sandwiches or toast. This easy Asian milk bread recipe is sure to become a favorite in your baking rotation!
Ingredients
- For the Tangzhong (Starter):
3 tablespoons all-purpose flour
1/2 cup water
1/2 cup whole milk
- For the Dough
2 3/4 cups bread flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons instant yeast
1/2 cup warm milk
1 large egg (room temperature)
1/4 cup unsalted butter (softened)
Tangzhong mixture (from above)
- For Brushing
1 tablespoon milk
1 tablespoon melted butter (for extra shine)
Directions
- Make the Tangzhong:
- In a saucepan, whisk together flour, water, and milk over medium heat.
- Stir continuously until the mixture thickens into a paste (about 3-5 minutes).
- Remove from heat and let cool to room temperature.
- Prepare the Dough
- In a large mixing bowl, combine bread flour, sugar, salt, and yeast.
- Add the cooled Tangzhong, warm milk, and egg. Mix until a dough forms.
- Gradually knead in the butter until the dough becomes smooth and elastic (~10 minutes).
- Place the dough in a lightly greased bowl, cover with a towel, and let it rise for 1-2 hours or until doubled in size.
- Shape and Bake
- Punch down the risen dough and divide it into 3 equal portions.
- Roll each portion into a ball, then shape into logs.
- Place the logs side-by-side in a greased loaf pan.
- Cover and let rise for another 45 minutes.
- Preheat oven to 350°F (175°C).
- Brush the top with milk, then bake for 25-30 minutes or until golden brown.
- Remove from oven and brush with melted butter for a glossy finish.
Notes
- Tangzhong is the secret to making the bread extra soft and fluffy. Don’t skip this step!
- For a richer flavor, substitute whole milk with heavy cream.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Tips for Soft and Easy Asian Milk Bread
- Don’t rush the rising process—letting the dough double in size ensures a light, airy texture.
- Use a stand mixer if kneading by hand feels challenging. It’s especially useful for incorporating the butter.
- If you like a sweeter bread, add an extra tablespoon of sugar to the dough.
- Serve slices toasted with a drizzle of honey or jam for an irresistible breakfast treat.
Recipe Variant
Oat Molasses Bread: For a heartier and healthier option, try our Oat Molasses Bread Recipe. It’s packed with fiber and has a rich, earthy flavor that’s perfect for savory sandwiches.
FAQ
Absolutely! Substitute the whole milk with a plant-based milk like almond or oat milk, and use a dairy-free butter alternative.
It’s possible that the dough didn’t rise long enough, or you may have used too much flour. Be sure to measure flour correctly and let the dough proof fully.
Yes, divide the dough into smaller portions and bake for 15-18 minutes at 350°F until golden.
Love baking bread? Try our Krusteaz Waffle Recipe for a delicious breakfast treat with a crispy exterior and soft, fluffy center. Perfect for a weekend brunch!
There’s nothing quite like the satisfaction of baking your own bread, especially when it’s as soft and fluffy as this easy Asian milk bread recipe. From its lightly sweet flavor to its perfectly pillowy texture, this bread is bound to become a staple in your home. Whether enjoyed fresh out of the oven or toasted with butter, this bread brings comfort to every bite.
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