Soft Milk Bread Loaf

Step 4: Add Butter and Continue Kneading

1. Once the dough is smooth, add the 2 tablespoons of butter.
2. Knead the butter into the dough until fully incorporated. This will take about 5-7 minutes.
3. The dough should now be soft, smooth, and elastic.

Step 5: First Rise

1. Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap.
2. Allow the dough to rise in a warm place for 1-1.5 hours, or until it doubles in size.

Step 6: Shape the Dough

1. Once the dough has risen, punch it down to release the air.
2. Transfer the dough to a clean surface and divide it into 3 equal portions.
3. Roll each portion into a tight ball and let them rest for 10 minutes.
4. After resting, roll each dough ball into a long oval shape. Stack the three pieces together, then roll them up tightly to form a loaf shape.
5. Place the rolled dough into a greased 9×5-inch loaf pan.

Step 7: Second Rise

1. Cover the loaf pan with a towel and let the dough rise for an additional 45 minutes to 1 hour, or until it has risen above the lip of the pan.

Step 8: Bake the Bread

1. Preheat the oven to 350°F (175°C).
2. Before baking, lightly brush the top of the dough with a bit of milk for a golden finish.
3. Place the loaf in the oven and bake for about 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
4. If the top is browning too quickly, you can cover the loaf with foil during the last 10 minutes of baking.

Step 9: Cool and Serve

1. Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes.
2. Turn the loaf out onto a cooling rack to cool completely.
3. Slice the bread once it’s completely cooled, and enjoy!

Why This Milk Bread is So Soft

The combination of tangzhong and the milk in the dough is what makes this bread incredibly soft. The tangzhong locks in moisture, ensuring that the bread stays tender and fluffy for days. The butter and milk powder (optional) also contribute to the rich, soft texture, giving the loaf a luxurious crumb. Using whole milk instead of water adds to the richness and flavor of the bread.

Tips for Success

• Room Temperature Ingredients: Make sure your ingredients, especially butter and egg, are at room temperature before using them. This helps them blend better into the dough.
• Don’t Rush the Rising Time: The dough needs time to rise properly. Don’t try to rush the process or skip the rises—this is essential for achieving the soft texture.
• Proper Baking Temperature: Make sure your oven is preheated to the right temperature before baking. An oven that’s too hot or too cool can affect the final texture and color of the loaf.

Conclusion

Making a soft milk bread loaf is a rewarding experience that results in the most delicious, tender bread you’ve ever had. With its pillowy texture and subtle sweetness, it’s perfect for breakfast, sandwiches, or as a snack with butter. The addition of milk and the tangzhong technique ensures that this bread will stay soft and moist for several days, making it the ideal loaf for any occasion. Give this recipe a try, and you’ll soon be baking the softest bread right in your own kitchen!