Easy Milk Bread Loaf Recipe: Soft, Fluffy & Foolproof Method

There’s something deeply comforting about pulling a fresh loaf of milk bread from the oven—the gentle sweetness, the pillowy crumb, the soft golden top that tears into wisps of steam. This easy milk bread loaf is designed for home bakers who want a reliable, beginner-friendly recipe that still delivers bakery-quality results. With a simple method and a few thoughtful techniques, you’ll make a loaf that’s tender, slightly sweet, and perfect for toast, sandwiches, and snacking straight from the cutting board. Expect a dough that’s soft and cooperative, a fragrance that fills your kitchen, and a loaf that stays plush for days.

Why This Easy Milk Bread Loaf Will Win You Over

Milk bread is known for its ultra-soft crumb and subtle sweetness—it’s the kind of bread that becomes the star of any meal, even when it’s just a slice with butter. The secret to its cloud-like texture is a quick cooked flour paste (tangzhong) that helps the dough hold more moisture, keeping the loaf fresh and tender longer. This recipe uses everyday ingredients, a straightforward process, and gentle, detailed guidance so you can bake with confidence. Whether you’re new to yeast breads or already a fan, this loaf offers dependable results, forgiving steps, and an irresistibly soft finish.

What You’ll Need: Ingredients for Easy Milk Bread Loaf

• Bread flour (350 g / about 2 3/4 cups) for dough – Higher protein flour builds strength and elasticity, creating that signature lofty, tender crumb.
• Bread flour (25 g / about 3 tbsp) for tangzhong – A small portion is cooked into a paste to lock in moisture for a soft loaf that stays fresh.
• Whole milk (about 280 g total: 120 g for tangzhong + 160 g warm for dough) – Enriches the dough with fat and lactose for flavor, tenderness, and a golden crust.
• Water (60 g / 1/4 cup for tangzhong) – Lightens the tangzhong so it cooks smoothly and hydrates the flour properly.
• Granulated sugar (50 g / 1/4 cup) – Adds gentle sweetness and feeds the yeast; also contributes to browning.
• Instant yeast (7 g / 2 1/4 tsp) – The engine of the rise; instant yeast blends straight into dry ingredients easily.
• Fine sea salt (1 tsp) – Rounds out flavor and strengthens gluten for structure.
• Large egg (1, room temperature) – Adds richness, color, and extra tenderness to the crumb.
• Unsalted butter (45 g / 3 tbsp, softened) – Incorporates last to create a silky dough and supple texture.
• Optional: Milk powder (2 tbsp) – Intensifies milky flavor and adds a touch more softness.
• Optional: Vanilla extract (1/2 tsp) – Subtle aroma that complements the bread’s gentle sweetness.
• For finishing: Milk or egg wash – Brushed on before baking for sheen; milk gives a softer glow, egg wash yields deeper gloss.
• Optional toppings: Sesame seeds or flaky salt – Adds a hint of crunch and visual appeal.

From Dough to Loaf: Step-by-Step Guide to Making Easy Milk Bread

1. Make the tangzhong (cooked flour paste). In a small saucepan, whisk 25 g bread flour with 120 g milk and 60 g water until smooth. Set over medium-low heat and cook, whisking constantly, until it thickens into a pudding-like paste and reaches about 149–158°F (65–70°C). This usually takes 2–3 minutes. Scrape into a bowl, press plastic wrap directly onto the surface, and let cool to lukewarm. Tip: A smooth tangzhong means a smoother dough.
2. Combine dry ingredients. In the bowl of a stand mixer (or a large mixing bowl), add 350 g bread flour, sugar, salt, and instant yeast. If using milk powder, add it now. Stir to distribute evenly. Keep salt and yeast from sitting in direct contact before mixing so the salt doesn’t inhibit yeast.
3. Whisk wet ingredients. In a measuring cup, whisk the egg with 160 g warm milk (about 100–105°F/38–41°C). Add vanilla if using.
4. Bring the dough together. Add the cooled tangzhong to the dry ingredients. Pour in the milk-egg mixture. Mix with the dough hook on low (or a sturdy spatula by hand) until a shaggy dough forms and no dry flour remains, 1–2 minutes. Let it sit for 10 minutes (autolyse) to help hydration and gluten formation.
5. Knead to develop gluten. Knead on medium speed for 6–8 minutes (or 10–12 minutes by hand). The dough should become smoother and slightly elastic but may still be tacky. Resist the urge to add extra flour yet; milk bread dough should feel soft and slightly sticky.
6. Add the butter. With the mixer running on low, add the softened butter in small pieces, allowing each piece to incorporate before adding the next. Increase to medium and knead 5–7 minutes more until the dough is silky, slightly tacky, and pulls cleanly from the bowl sides. Windowpane test: Stretch a small piece—if you can pull it thin enough to see light through without tearing, you’re good.
7. First rise. Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover and let rise in a warm, draft-free spot until doubled in size, 60–90 minutes. Ideal dough temp is about 75–78°F (24–26°C) for a steady rise.
8. Prepare the pan. Lightly grease a 9×5-inch (23×13 cm) loaf pan or line with parchment, leaving overhang for easy removal.
9. Divide and pre-shape. Turn the dough onto a lightly floured surface. Gently press to de-gas. Divide into 3 or 4 equal pieces. Pre-shape each piece into a loose ball, cover, and rest 10 minutes. This relaxes the gluten for easier shaping.
10. Final shaping. For each piece, roll into a 5×7-inch rectangle. Fold the short sides toward the center slightly, then roll up from the short end into a tight log, pinching the seam. Arrange the logs seam-side down in the pan. Tension is key—a snug roll encourages an even, lofty crumb.
11. Second rise. Cover the pan and let the dough rise until the tops are peeking about 1 inch above the pan rim, 45–75 minutes depending on room temperature. The dough should look puffy and spring back slowly when gently pressed with a fingertip.
12. Preheat and glaze. Preheat your oven to 350°F (175°C). Brush the loaf gently with milk for a soft sheen or an egg wash (1 egg beaten with 1 tbsp milk) for a glossy, deeper color. Sprinkle sesame seeds if you like.
13. Bake. Bake for 28–32 minutes, until the top is richly golden and the internal temperature registers 190–195°F (88–90°C). If the top browns quickly, tent loosely with foil during the last 10 minutes. Even baking ensures a tender crumb without dryness.
14. Finish and cool. Remove from the oven and brush with a little melted butter for extra softness and aroma. Lift the loaf from the pan after 5–10 minutes and cool completely on a rack, at least 1 hour, before slicing. Cooling sets the crumb so slices stay plush and neat.
15. Serve. Slice with a serrated knife. Enjoy plain, toasted with butter and jam, or use for sandwiches and French toast. The loaf stays soft for several days.

Timing & Preparation Details at a Glance

Here’s what to expect time-wise so you can plan your bake with ease:

• Active prep: 30–40 minutes (including tangzhong, mixing, and shaping)
• First rise: 60–90 minutes, until doubled
• Second rise: 45–75 minutes, until puffy and 1 inch above the pan
• Bake time: 28–32 minutes at 350°F (175°C)
• Cooling: 60 minutes before slicing
• Total: Approximately 3.5–4.5 hours, mostly hands-off
• Yield: 1 standard loaf (about 12 slices)

The bread is ready to enjoy once it’s fully cooled and the crumb has set—about an hour after baking. If you slice too soon, it may compress or seem gummy; patience rewards you with perfect, feathery slices.

Pro Tips to Help Your Milk Bread Shine

• Use a kitchen scale. Measuring by weight ensures consistent hydration and texture—especially important for a soft dough like this.
• Mind the dough’s feel, not just the clock. A warm kitchen speeds fermentation, a cool one slows it. Watch for doubling and that slow spring-back during proofing.
• Keep the dough soft. Milk bread dough should be slightly tacky. Avoid adding extra flour unless it’s truly unmanageable; oil your hands if needed.
• Warm liquids, not hot. Aim for about 100–105°F (38–41°C). Hotter temperatures can harm the yeast; cooler will slow fermentation.
• Develop gluten fully. The windowpane test is your friend. Well-developed gluten creates a lofty rise and tender, shreddable crumb.
• Shaping matters. Rolling the dough into tight logs builds structure, encourages even rise, and gives those pretty swirls in the slice.
• Protect the crust color. If browning too fast, tent the loaf with foil. A gentle golden top tastes as good as a dark one here.
• Check internal temperature. Pull the bread when it hits 190–195°F (88–90°C) in the center for a baked-through but moist crumb.
• Store smart. Keep at room temperature, wrapped, for up to 3–4 days. For longer storage, slice and freeze; toast straight from frozen.
• Revive day-old slices. A light toast or a quick steam in the microwave (wrapped in a damp towel for 10–15 seconds) restores softness.

Nutritional Snapshot (Approximate per Slice)

Based on 12 slices per loaf. Values are estimates and will vary with brands and exact measurements.

Frequently Asked Questions

Can I make this without the tangzhong?

Yes, but the texture will be less plush and it may stale faster. If skipping tangzhong, slightly reduce the total liquid in the recipe and expect a firmer crumb. The tangzhong is quick to prepare and strongly recommended for that classic milk bread softness.

Can I use active dry yeast instead of instant?

Absolutely. Use the same amount (7 g / 2 1/4 tsp). Bloom it first in the warm milk (from the dough portion) with a pinch of sugar for 5–10 minutes until foamy, then proceed. If it doesn’t foam, the yeast may be inactive—start with a fresh packet.

Can I knead this dough by hand?

Yes. Expect 15–20 minutes of kneading, adding only minimal flour to keep sticking manageable. A bench scraper and lightly oiled hands help. When the dough becomes smooth, elastic, and passes the windowpane test, you’re ready for the first rise.

Final Thoughts to Send You Off Confidently

Baking this easy milk bread loaf is about more than a beautiful slice—it’s a small ritual that brings warmth and calm to a busy day. As your kitchen fills with the aroma of butter and fresh bread, you’ll feel the quiet pride that comes from making something with your hands. Share thick slices with a swipe of jam, build the best toast you’ve had in ages, or tuck it into lunchboxes for a soft, cozy treat. With a few simple techniques and some unhurried rising time, you’ll have a loaf that brings smiles to the table—and likely a request to bake it again soon.