Soft Milk Bread

Ohhh, soft fluffy Milk Bread (sometimes called Japanese or Hokkaido milk bread) is the best! 🥖✨ It’s pillowy, slightly sweet, and stays soft for days.

🥛 Soft Milk Bread Recipe

Ingredients (for 1 loaf):

• 2 ½ cups (320 g) bread flour (all-purpose works, but bread flour is best)

• 3 tbsp sugar

• 1 tsp salt

• 2 tsp instant yeast

• 1 large egg

• ½ cup (120 ml) warm milk

• ¼ cup (60 ml) heavy cream or whole milk

• 3 tbsp unsalted butter, softened

Optional for Shine:

• 1 egg + 1 tbsp milk (egg wash)

Instructions:

1. Activate Yeast (if using active dry yeast):

   • Mix yeast with warm milk and 1 tsp sugar. Let sit 5–10 minutes until foamy.

   • (Skip this step if using instant yeast — just mix it with the flour.)

2. Make the Dough:

   • In a mixing bowl, combine flour, sugar, and salt.

   • Add yeast mixture (or instant yeast), egg, and cream (or milk).

   • Knead until dough starts coming together.

3. Add Butter:

   • Knead in softened butter a little at a time. Continue kneading (by hand ~10 minutes or stand mixer ~6 minutes) until smooth, soft, and elastic.

4. First Rise:

   • Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled.

5. Shape the Dough:

   • Punch down, divide into 3 or 4 equal portions. Roll each into a ball, then flatten and roll up like a jelly roll. Place side by side in a greased loaf pan.

6. Second Rise:

   • Cover loosely and let rise again until dough reaches the top of the pan (about 45–60 minutes).

7. Bake:

   • Preheat oven to 350°F (175°C). Brush top with egg wash.

   • Bake for 25–30 minutes, until golden brown.

8. Cool & Enjoy:

   • Let cool slightly before slicing. The bread will be super soft and fluffy!