Q1: Can I make this milk bread without a stand mixer?

Yes! While a stand mixer makes kneading easier, you can absolutely knead the dough by hand. It will take 15–20 minutes of consistent kneading until the dough becomes smooth and elastic. Be patient—it’s worth it!

Q2: Can I use bread flour instead of all-purpose flour?

Yes, bread flour works well and will give the bread a chewier texture due to its higher protein content. All-purpose flour yields a softer, slightly lighter crumb. Both are great options.

Q3: How do I know if the dough has risen enough?

The dough should roughly double in size. You can gently press a finger into it—if the indentation slowly springs back, it's ready. If it stays flat, give it more time to rise.

Deliciously Soft Asian Milk Bread

Name: Deliciously Soft Asian Milk Bread
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Asian
Ingredients: 40g all-purpose flour (for tangzhong); 1 cup whole milk (for tangzhong); 540g all-purpose flour; 1/2 cup caster sugar; 6 tbsp milk powder; 4 tsp instant or active dry yeast; 2 tsp salt; 2 eggs (room temperature); 1/2 cup warm whole milk (about 100°F / 38°C); 6 tbsp butter (room temperature); 1 egg white (for egg wash); 1 tsp water (for egg wash)

Description

This soft and fluffy Asian milk bread uses a tangzhong starter for extra moisture and tenderness, making it perfect for beginner bakers.

Ingredients

Scale

40g all-purpose flour (for tangzhong)
1 cup whole milk (for tangzhong)
540g all-purpose flour
1/2 cup caster sugar
6 tbsp milk powder
4 tsp instant or active dry yeast
2 tsp salt
2 eggs (room temperature)
1/2 cup warm whole milk (about 100°F / 38°C)
6 tbsp butter (room temperature)
1 egg white (for egg wash)
1 tsp water (for egg wash)

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Instructions

In a saucepan over low heat, combine 40g flour and 1 cup milk, stirring until it thickens into a pudding-like paste. Let the tangzhong cool to room temperature.
In a mixing bowl, combine the dry ingredients: 540g flour, sugar, milk powder, yeast, and salt. In another bowl, whisk together the tangzhong, warm milk, and eggs.
Add the wet ingredients to the dry and mix until a shaggy dough forms. Add softened butter and knead by hand or with a stand mixer for 15–20 minutes until smooth and elastic.
Shape the dough into a ball and place it in a greased bowl. Cover and let it rise for 1 hour or until doubled in size.
Divide the dough into two halves. For each loaf, divide into 3 pieces. Roll each into a rectangle, fold in thirds, flatten, then roll into a log. Place logs seam-side down in a loaf pan.
Cover the loaf pans and let the dough rise for 45–60 minutes until puffy.
Preheat the oven to 350°F (180°C). Brush the tops with egg wash. Bake for 25 minutes until golden brown.
Let the bread cool for at least 15 minutes before serving or slicing.

Notes

Bread flour can be used for a chewier texture.
If you don’t have caster sugar, process regular sugar briefly in a food processor.
Non-dairy milk can be used but may alter the flavor.
Dough will be sticky initially—kneading will make it smoother.
You can make two loaves or use half the dough for rolls.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 slice (approximate)
Calories: 216
Sugar: 4g
Sodium: 160mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg