Fluffy Milk Bread Loaf

⭐ Instructions

1. Make the Tangzhong

  1. In a small pan, whisk together flour + milk + water
  3. Cook over medium heat, stirring constantly.
  4. When it becomes a thick paste (like pudding), remove from heat.
  5. Let cool.

This step makes the loaf super fluffy and soft for days.

2. Make the Dough

  1. In a bowl combine:
    • bread flour
    • sugar
    • salt
    • instant yeast
  2. Add:
    • egg
    • warm milk
    • cooled tangzhong
  3. Mix until a dough forms.
  4. Add butter and knead 8–10 minutes until smooth and elastic.

Dough should be soft, slightly sticky but stretchy.

3. First Rise

  • Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.

4. Shape the Loaf

  1. Divide dough into 3 or 4 equal pieces.
  2. Flatten each piece into an oval, roll it like a jelly roll.
  3. Place rolls side by side in a greased loaf pan.

This gives the bread its signature pull-apart look.

5. Second Rise

  • Cover and let rise again 45–60 minutes until very puffy.

6. Bake

  • Preheat oven to 175°C / 350°F.
  • Brush top with milk or egg wash.
  • Bake 25–30 minutes until golden.

🌟 For Extra Softness

  • Brush hot loaf with melted butter.
  • Let cool 15 minutes before slicing (if you can resist!).

💡 Tips

  • Use bread flour for the best stretchy texture.
  • Tangzhong is the key to making it super fluffy.
  • Store in a bag; stays soft for 3 days!

If you want, I can also give you:
📌 A short Facebook caption
📽️ A 20-second video voiceover
🍞 A version for buns or rolls

Just tell me!