Milk Bread Recipe Fluffy – Soft, Cloud-Like Loaf You’ll Love

Milk bread has a reputation for being incredibly soft, slightly sweet, and wonderfully airy. It’s the kind of loaf that practically tears into wisps and makes the best toast and sandwiches. If you’ve ever had Japanese shokupan or Hokkaido milk bread, this recipe will feel familiar. No fancy equipment is required—just simple steps and a short stovetop paste that guarantees softness. Once you try it, you’ll wonder why you ever settled for anything less fluffy.

What Makes This Special

Milk bread recipe fluffy – Milk Bread Recipe Fluffy – Soft, Cloud-Like Loaf You’ll Love Milk bread has a reputation for being i

Milk bread gets its signature texture from a simple technique called the tangzhong, a cooked mixture of flour and liquid. This gel-like paste lets the dough hold more moisture without becoming sticky. The result is a loaf that stays tender for days. It also slices cleanly, toasts beautifully, and makes pillowy dinner rolls or sandwich loaves with equal success.

Another plus: this dough is forgiving. It’s designed to be soft, so you don’t have to stress about perfectly shaping it. A little patience with kneading and proofing is all you need for a bakery-style loaf at home.

Ingredients

Milk bread recipe fluffy – It’s the kind of loaf that practically tears into wisps and makes the best toast and sandwiches

• Tangzhong (Water Roux):
  • 3 tablespoons bread flour (25 g)
  • 1/2 cup whole milk (120 ml)
  • 1/4 cup water (60 ml)
• For the Dough:
  • 3 cups bread flour (360 g)
  • 1/4 cup sugar (50 g)
  • 2 teaspoons instant yeast (6–7 g)
  • 1 teaspoon fine salt
  • 1/2 cup whole milk, lukewarm (120 ml)
  • 1 large egg, room temperature
  • 4 tablespoons unsalted butter, softened (55 g)
• For the Top:
  • 1 tablespoon milk (for brushing)
  • Optional: 1 tablespoon melted butter (for brushing after baking)

Instructions

Milk bread recipe fluffy – If you’ve ever had Japanese shokupan or Hokkaido milk bread, this recipe will feel familiar

1. Make the tangzhong. In a small saucepan, whisk flour, milk, and water until smooth. Cook over medium-low heat, stirring constantly, until it thickens into a pudding-like paste, about 2–3 minutes. Remove from heat and let cool to lukewarm.
2. Combine dry ingredients. In a large bowl (or stand mixer bowl), add bread flour, sugar, instant yeast, and salt. Stir to combine, keeping salt and yeast on opposite sides before mixing.
3. Add wet ingredients. Pour in the lukewarm tangzhong, lukewarm milk, and egg. Mix until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed.
4. Knead until smooth. Knead by hand for 5–7 minutes or in a mixer on medium-low for 5 minutes. The dough should be soft and slightly tacky but not sticky.
5. Add butter gradually. Add softened butter in small pieces, kneading until fully absorbed before adding more. Continue kneading 5–7 minutes more, until the dough is very smooth and elastic. It should pass a gentle windowpane test.
6. First rise. Shape the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot until doubled, about 60–90 minutes, depending on room temperature.
7. Shape the loaf. Punch down the dough and divide into 3 equal portions. Flatten each into a rough oval, then fold the long sides toward the center and roll up into a tight log. Place the three logs seam-side down in a greased 8.5×4.5-inch loaf pan (or a 9×5 pan for a slightly shorter loaf).
8. Second rise. Cover and let rise until puffy and about 1 inch above the rim, 40–60 minutes. Near the end of the rise, preheat the oven to 350°F (175°C).
9. Milk wash. Brush the top gently with milk for extra color and shine.
10. Bake. Bake for 28–35 minutes, until golden brown. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
11. Finish and cool. Remove from the pan and brush the top with melted butter if you like extra softness. Cool on a rack for at least 45 minutes before slicing to keep the crumb fluffy.

How to Store

• Room temperature: Store in a sealed bag or airtight container for 2–3 days. Avoid the fridge; it dries bread out faster.
• Freeze: Slice the loaf, wrap tightly, and freeze for up to 2 months. Toast slices straight from the freezer.
• Revive softness: For day-old bread, warm slices in the microwave for 10–15 seconds or toast lightly to bring back tenderness.

Why This is Good for You

This bread is a win for both texture and versatility. The tangzhong technique locks in moisture, so you get more satisfaction from smaller servings. It’s made with simple, recognizable ingredients, without preservatives. Paired with protein (like eggs or nut butter), it makes a balanced breakfast or snack.

Compared to many store-bought loaves, you control the sweetness and sodium. You can also swap some flour for whole wheat or add seeds for extra fiber. It’s a gentle, family-friendly bread that fits a range of tastes.

Pitfalls to Watch Out For

• Undercooked tangzhong: If it’s runny, it won’t hold moisture well. Cook until thick and paste-like.
• Too much flour: The dough should be soft and slightly tacky. Dust your hands lightly instead of adding lots of flour.
• Rushing the knead: Proper gluten development creates that pillowy crumb. Look for a smooth, elastic dough that stretches without tearing.
• Overproofing: If the dough rises too high, the loaf can collapse. Aim for just about 1 inch above the pan before baking.
• Cutting too soon: Hot bread compresses. Let it cool so the crumb sets and stays fluffy.

Variations You Can Try

• Rolls: Divide into 9–12 pieces, shape into balls, and bake in a square pan for 18–22 minutes.
• Cinnamon swirl: Roll dough into a rectangle, spread with softened butter, sprinkle cinnamon sugar, and roll up tightly before placing in the pan.
• Whole wheat twist: Swap 1 cup of bread flour for whole wheat. Add 1–2 tablespoons milk if needed to keep the dough soft.
• Cheese and scallion: Fold in shredded cheddar and chopped scallions before shaping for a savory loaf.
• Ube or matcha: Add 1–2 teaspoons matcha powder or swirl in ube jam for color and flavor.
• Sweet topping: Brush with condensed milk after baking for a lightly sweet glaze.

FAQ

Can I use all-purpose flour instead of bread flour?

Yes, but expect a slightly less chewy texture. If you use all-purpose flour, knead a few minutes longer to build enough structure, and watch the dough consistency—it may need 1–2 teaspoons less milk.

What if I only have active dry yeast?

Use the same amount, but bloom it first in the lukewarm milk with a pinch of sugar for 5–10 minutes until foamy. Then proceed with the recipe.

My dough is sticky. Should I add more flour?

Only a little, if necessary. Milk bread dough is meant to be soft. Lightly oil your hands and the counter to manage stickiness instead of adding much flour, which can make the loaf dense.

How do I know when it’s done baking?

The top should be a deep golden brown, and the loaf should sound hollow when tapped. For precision, the internal temperature should reach about 190–195°F (88–90°C).

Can I make this without eggs?

Yes. Replace the egg with 3 tablespoons milk or a non-dairy milk. The loaf will be slightly less rich but still very soft.

Can I make it dairy-free?

Use plant milk with some fat (like oat or soy) and a neutral vegan butter. The texture will remain fluffy, though flavor will be slightly different.

Why divide the dough into three logs?

This shaping helps the loaf rise evenly and pull apart in soft segments. It also gives that classic milk bread look and a tender, shreddable crumb.

Do I need a stand mixer?

No. Hand kneading works well. Use a gentle push-fold motion and take short rests if the dough resists. The dough gets smoother after the butter fully incorporates.

Wrapping Up

This milk bread recipe is all about fluffiness, simplicity, and reliability. The tangzhong guarantees a soft crumb that stays fresh, and the steps are straightforward whether you’re a beginner or a seasoned baker. Once you master this base, you can turn it into rolls, swirls, or savory loaves without fuss. Warm from the oven with a pat of butter, it’s pure comfort you’ll keep coming back to.