Feathery milk bread with enchanting sourdough flavor.
Soft and fluffy milk bread is an Asian bakery specialty that is unlike any grocery store bread. The closest might be a brioche, since both contain butter, milk, eggs, and sugar for a rich, buttery loaf. But unlike brioche, this Japanese-style milk bread employs a tangzhong, which is a method for precooking a portion of the flour and milk into a paste. Yes, this is an extra step in the process, but it creates a supremely light, springy loaf that stays fresh for days thanks to the moisture locked in by the tangzhong.
This recipe shapes the dough into a simple two-segment loaf, which develops a delightfully domed mushroom top and charming midline cleft once baked (for rolls check out my recipe for sourdough milk buns). And a sourdough leaven imparts a subtle savory tang for extra depth of flavor. It is delicious on its own, but also makes next-level toast, sandwiches, grilled cheese, French toast, or really whatever you like. With its beauty and character it could easily serve as a delicious showpiece at your next family gathering, and would also make an unforgettable gift.
The tangzhong method used in the recipe is based on the method I learned from Kristina Cho in the book “Mooncake and Milk Bread”. To learn more about milk bread, and for other great recipes, check out the book and her site: https://eatchofood.com/
Sourdough Milk Bread
Ingredients
Tangzhong
- 20 grams (2 tbsp) bread flour
- 120 grams (½ cup) whole milk
Milk bread dough
- 80 grams (⅓ cup) whole milk
- 56 grams (4 tbsp) unsalted butter plus more for pan
- 284 grams (2 cup) bread flour
- 50 grams (¼ cup) granulated sugar
- 6 grams (1 tsp) fine salt
- 125 grams (½ cup) active sourdough starter see note
- 1 large egg
Egg wash
- 1 large egg
- 1 tbsp heavy cream
Instructions
- In a small saucepan combine the flour and milk for the tangzhong. Place over low heat and cook, whisking continuously until the mixture thickens to the consistency of mashed potatoes. It may seem like nothing is happening but be patient, after a few minutes it will start to thicken quickly. Remove from heat and transfer to a small bowl.
- In a clean small saucepan place milk over medium heat until it comes to a gentle simmer then remove from heat. Add butter and stir until melted. Allow to cool for 5 minutes.
- In the bowl of a stand mixer, combine bread flour, sugar, and salt for the milk bread dough. Add tangzhong, milk and melted butter, sourdough starter, and egg. Mix together until a shaggy dough forms.
- With a dough hook attachment, knead dough on medium-high speed for about 8-9 minutes or until dough is tacky (but not sticky) and is mostly clearing the sides of the bowl.
- Transfer dough to a clear bowl or container that has been lightly greased with oil. Leave at room temperature until doubled in volume, about 4-6 hours (see note).
- Grease an 9×5-inch loaf pan with butter. Fill a small bowl with water. Punch dough down and transfer to a lightly floured surface. Divide dough in half (use a scale for accuracy, if you have one).
- Wet fingers in the bowl of water. Pinch and pull the sides of each piece of dough into the middle to form a taught ball. Pinch the seem closed. Re-wet fingers as needed if dough is sticking. Place dough balls seem-side down, side-by-side in the loaf pan.
- Cover with a wet towel or greased plastic wrap and allow dough to rise until about doubled, or until it has reached the top of the loaf pan. This may take around 3-4 hours (see note).
- When ready to bake, preheat oven to 350°. In a small bowl whisk together egg and heavy cream for egg wash. Brush the top of the loaf with egg wash.
- Bake 40-50 minutes until golden brown and internal temperature of 190°. Allow to cool in pan for 5-10 minutes then remove and place on a wire rack to cool completely.
