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
- 35 grams (¼ cup) bread flour
- 180 grams (¾ cup) whole milk
Milk bread
- 160 grams (⅔ cup) milk
- 85 grams (6 tbsp) butter plus more for pan
- 390 grams (2¾ cup) bread flour
- 50 grams (¼ cup) sugar
- 6 grams (1 tsp) fine salt
- 96 grams (⅓ cup + 1 tbsp) 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, it may take several minutes. Remove from heat and transfer to a small bowl.
- In a clean small saucepan heat 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 mix together bread flour, sugar, and salt. 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 and for about 8-9 minutes or until dough is tacky but not too 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 a room temperature until doubled in volumes, about 6-8 hours.
- Grease an 8.5×4.5-inch loaf pan with butter. Punch down dough and transfer to a lightly floured surface. Divide dough in half (use a scale if you have one, for accuracy). Pinch and pull the sides of each piece of dough into the middle to form a ball.
- Roll each dough ball into roughly 4×10-inch rectangles. Starting from one of the short ends, roll each rectangle into a tight cylinder. Pinch the seem closed. Place cylinders seem side down, side by side in the loaf pan.
- Cover and allow dough to rise until about doubled, or until it has risen about 1-inch over the top of the loaf pan. This may take around 4-6 hours.
- 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.
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