Milk bread is known for its incredibly soft and pillowy texture. Here’s a recipe that incorporates the tangzhong method, which helps to create that signature softness:
Ingredients:
For the Tangzhong:
1/4 cup (50g) bread flour
1/4 cup (60ml) whole milk
For the Dough:
1 tablespoon active dry yeast
1/4 cup (50g) granulated sugar
1 teaspoon salt
1 large egg
1/4 cup (50g) unsalted butter, melted and cooled slightly
2 1/4 cups (280g) bread flour, plus more for dusting
1 tablespoon milk, for brushing
Instructions:
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