There are loaves, and then there is milk bread, the softest, most indulgent answer to comfort baking. These are the couture of everyday bread, refined in texture, whisper-light in crumb, and kissed with a buttery gloss of ghee. With only seven pantry ingredients, you create a loaf that rises tall, bakes to golden perfection, and pulls apart in feathery rolls. It’s bread that turns breakfast into a ritual, sandwiches into art, and dinner tables into celebrations.
What is Fluffy Milk Bread?
Milk bread is the soft, slightly sweet style of loaf popularized in Japan, often called shokupan or Hokkaido milk bread and adored around the world for its tender crumb. While some recipes use a water-roux (tangzhong) to super-supercharge softness, this version keeps things delightfully simple. The secret to that texture feel is more about hydration, fat, and proper proofing than any exotic ingredient.
Pro Tips for the Best Fluffy Milk Bread
- Aim for liquid temperatures around 30–40°C (86–104°F). Too hot will kill the yeast and too cold will slow rising dramatically.
- Use softened butter and not melted so it incorporates into the dough without making it greasy.
- Proper kneading builds gluten, the more elastic the dough, the lighter the crumb. If you’re short on time, use a stand mixer.
- If your kitchen is cool, proof the dough in an oven with the light on, no heat, or on top of a warm appliance.
Frequently Asked Questions
What if I only have instant yeast, can I use it?
Yes. Instant yeast can be used straight into the flour with no proofing. Use the same weight (3 g) and proceed, it often shortens rise time slightly.
Can I use whole wheat or bread flour?
You can swap up to 25% of the all-purpose flour with whole wheat for a nuttier loaf, but expect a slightly denser crumb. Bread flour will give more chew and structure and it’s fine if you prefer that texture.
My bread turned out dense, what went wrong?
Common culprits include under-kneading, liquids too cold, yeast expired, or the dough didn’t proof long enough. Try a longer first rise or a warmer proofing spot next time.
How do I get an even golden top?
Brush lightly with milk before baking for a soft golden top, or with an egg wash for a shinier, deeper brown. But be cautious, egg wash gives a richer color but is not vegan.
How to Store Leftovers
You can keep the cooled loaf in an airtight container at room temperature and avoid refrigeration because it dries the bread faster. To refresh, warm slices for 5–8 minutes at 150°C / 300°F or pop them briefly in a toaster for revived softness and a little crisp.
Ingredients
How to Make Fluffy Milk Bread Loaves
Whisk together the flour, sugar, and salt until evenly mixed. Add the dry yeast and whisk gently again.
Whisk together the flour, sugar, and salt until evenly mixed. Add the dry yeast and whisk gently again.
Pour the warmed milk and warmed water into the dry mix, add the softened butter, and stir until a shaggy dough forms.
Pour the warmed milk and warmed water into the dry mix, add the softened butter, and stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead until it’s smooth and soft. Place the dough in a lightly oiled bowl, cover with cling film, and let it rise for 40 minutes.
Turn the dough onto a lightly floured surface and knead until it’s smooth and soft. Place the dough in a lightly oiled bowl, cover with cling film, and let it rise for 40 minutes.
Divide the dough into 12 equal pieces and shape each piece into a tight round.
Divide the dough into 12 equal pieces and shape each piece into a tight round.
Place and shape the 12 rolls snugly into a loaf pan lined with parchment paper, cover, and let it rise for another 40 minutes.
Place and shape the 12 rolls snugly into a loaf pan lined with parchment paper, cover, and let it rise for another 40 minutes.
Bake at 180°C / 350°F for 15 minutes, the tops should be golden and the loaf should sound slightly hollow when tapped.
Bake at 180°C / 350°F for 15 minutes, the tops should be golden and the loaf should sound slightly hollow when tapped.
Remove the loaf from the oven and immediately brush the top with the 10g ghee so it melts into a fragrant finish. Let cool for a few minutes in the pan before pulling apart.
Remove the loaf from the oven and immediately brush the top with the 10g ghee so it melts into a fragrant finish. Let cool for a few minutes in the pan before pulling apart.
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