Servings
Font
Back
0 from 54 votes

Easy Milk Bread (No Tangzhong Method)

Soft, fluffy, and buttery, this no-tangzhong Japanese milk bread recipe is easy to make with simple ingredients like heavy cream. Skip the traditional tangzhong method and enjoy a tender, moist loaf that’s perfect for sandwiches, toast, or as a delicious snack.

Prep Time
30 mins
Cook Time
30 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 dry milk powder
  • 1 tsp salt
  • 2-1/4 cup (300 g) bread flour + 2-3 tbsp extra if needed
  • Egg wash for brushing
  • 2 tbsp (30 ml) melted butter

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • Milk bread can stay fresh up to 3 days. It makes a great breakfast toast. You can also  freeze it up to 3 months. To thaw, let it sit on a room temperature while you are preheating the oven to 300˚F. Warm the bread in the oven for 8-10 minutes.

Nutrition Information

Calories 144kcal (7%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g 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: 8people

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.