Japanese milk bread with tangzhong — pillowy soft
4
Units:
Prep: 25 min Cook: 30 min
Tangzhong
- 2 tbsp bread flour
- ⅓ cup whole milk
Dough
- 2¾ cup bread flour
- 2¼ tsp instant yeast
- ¼ cup sugar
- 1 tsp salt
- ½ cup whole milk, warm, 110F
- 1 large egg
- 3 tbsp unsalted butter, softened
- all of the tangzhong
Incredibly soft, fluffy bread that stays fresh for days thanks to the tangzhong technique — a cooked flour-and-milk paste that allows the dough to absorb and retain more moisture. This is arguably the easiest enriched bread because the tangzhong method is foolproof and guarantees a cottony result.
Instructions
- Make tangzhong: Whisk 20g flour and 80ml milk in a small saucepan over low heat, stirring constantly until it forms a thick paste (reaches 149F). Takes 3-5 minutes. Cool to lukewarm.
- Mix dough: Combine all dough ingredients except butter in a stand mixer. Mix with dough hook on low, then medium, for 5 minutes. Add softened butter, knead another 10 minutes until smooth, elastic, and pulling from the sides.
- First rise: Cover, rise 1-1.5 hours until doubled.
- Shape: Divide into 3 equal pieces. Roll each into a rectangle, roll up tightly, and place side by side in a greased 9x5-inch loaf pan.
- Second rise: Cover, rise 45-60 minutes until dough is 1 inch above the pan rim.
- Bake: Preheat to 350F. Bake 30-35 minutes until golden. Internal temperature: 190F.
Tips
- The tangzhong pre-gelatinizes starch, allowing the flour to hold more moisture — this is why the bread stays soft for days
- A stand mixer is strongly recommended for enriched doughs
- The three-piece shaping creates the signature pull-apart layers
- Brushing with milk before baking gives a softer, shinier crust
Created: 2/27/2026, 2:30:08 PM diytraditional
Stand mixer with dough hook, small saucepan, 9x5-inch loaf pan, kitchen scale