How to Make the Fluffiest Milk Bread | Food52 + GonnaNeedMilk

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds healthy fats while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural and has a unique flavor, while brown sugar is often less expensive.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose is cheaper.

Combine 1/2 cup water and 1/2 cup lactose-free milk in a saucepan and heat until warm.

Add 3 cups bread flour to the saucepan and whisk until it thickens and pulls away from the pan, about 10 minutes.

Measure out 1/2 cup of the mixture (tangzhong) and cover it until needed.

Let the tangzhong cool to room temperature.

In a mixing bowl fitted with a dough hook, add 3 cups bread flour, 1/4 cup sugar, 1 teaspoon salt, and mix briefly.

Add 1 whole egg, 1/2 cup lactose-free milk, 1 tablespoon honey, and the cooled tangzhong to the bowl.

Mix on low until a dough forms, then knead for 10-12 minutes until soft and supple.

Shape the dough into a ball and place it in a greased bowl to rise for about 1 hour until doubled in size.

Punch down the dough and fold in the sides, then cut it into four pieces.

Shape each piece into a ball and let them rest for 15 minutes.

Flatten each ball into an oval shape, roll it up, and place it seam-side down in a buttered loaf pan.

Cover the loaf pan and let it rise again until puffy.

Brush the top with whole milk before baking.

Preheat the oven to 350°F and bake for about 40 minutes, checking after 20 minutes.

Cooking Techniques

Equipment Needed

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Dietary

Allergens