Easy Milk Bread (No Tangzhong Method)

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5 from 54 votes

This Soft Milk Bread is a fluffy, lightly sweet bread made without the tangzhong method. It combines lukewarm milk, heavy cream, sugar, egg, yeast, powdered milk, salt, and bread flour into a sticky dough that's kneaded for about 12-15 minutes. The dough is divided into three portions, shaped, rested, and rolled into logs before being assembled and baked to produce a tender crumb with a shiny, golden crust from an egg wash and melted butter.

Prep Time

30 mins

Cook Time

25 mins

Additional Time

2 hrs

Total Time

2 hrs 55 mins

Servings: 8 people

Calories: 144 kcal

Course: Breakfast, Bread

Cuisine: Chinese, Japanese

Ingredients

2/3 cup (160 ml) milk lukewarm
1/3 cup (80 ml) heavy whipping cream lukewarm
1/4 cup (50 g) sugar
1 egg room temperature
2-1/4 tsp instant yeast
2 tbsp milk powder dry
1 tsp salt
2-1/4 cup (300 g) bread flour + 2-3 tbsp extra if needed
egg for brushing, wash
2 tbsp (30 ml) butter melted

Instructions

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Using a mixing bowl from a stand mixer, mix together milk, cream, sugar, egg, instant yeast, powdered milk, and salt in a bowl. Add flour slowly and mix well to combine with wet ingredients using a wooden spoon.
Using a dough hook, start kneading the dough on low(stir) setting for 12-15 minutes. If the dough seems too sticky, add 2-3 more tablespoon of flour as needed. Resist adding too much flour. The dough should be very sticky.
Turn out the dough on to a lightly floured surface, knead with your palm of your hand for 30 seconds. Shape the dough into a ball and place in a greased bowl. Cover and let it rise in a warm place until double in volume; about 1 hr.
Punch the dough to deflate. Turn it out on to a floured surface and knead for 30-60 seconds. Dived the dough into 3 equal portions. Shape each portion to a ball. Cover and let them rest for 15 minutes so that the gluten can relax.
Roll each dough ball into 7-8-inch long with a small rolling pin. Then flip the dough to the other side so that the smooth surface will face down. Fold it into thirds and rotate 90˚ degree so that the layered side is facing toward you. Start rolling the dough tightly and pinch the seam together to secure.
Place the dough in a greased loaf pan. Press down the top with your hand gently. Cover and let it rise again until double in volume, about 40 minutes.
Meanwhile, preheat the oven to 350˚F. When the dough is risen, brush the top with egg wash and bake for 22-25 minutes. If the top crust gets brown too quickly, loosely tent with a piece of foil.
When the bread comes out of oven, tap it on the countertop once to shock. That will prevent the bread top from sagging down and wrinkle. Then brush with melted butter immediately. Take the bread out of pan and cool it on a wired rack.

Notes

Keep the dough sticky but add up to 2-3 tablespoons extra flour only if necessary to prevent sticking.
The bread stays fresh up to 3 days when stored properly at room temperature.
Freezing is possible for up to 3 months; thaw at room temperature and warm in a 300˚F oven for 8-10 minutes before serving.
This bread makes a good breakfast toast due to its soft, tender crumb.

Nutrition Information

Calories 144kcal (7%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 45mg (15%) Sodium 344mg (14%) Potassium 83mg (2%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 314IU (6%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 144

% Daily Value*

Calories	144kcal	7%
Carbohydrates	14g	5%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	45mg	15%
Sodium	344mg	14%
Potassium	83mg	2%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	314IU	6%
Vitamin C	1mg	1%
Calcium	52mg	5%
Iron	1mg	6%

* Percent Daily Values are based on a 2,000 calorie diet.