Soft and Fluffy Milk Bread Recipe – MushroomSalus

If you haven’t baked Japanese milk bread yet, get ready for a game-changer. Once you taste this, regular white bread just won’t compare.

This bread feels incredibly soft when you press it, bounces back like a sponge, and carries a gentle sweetness that’s just right. The crust is tender, never tough or dry.

My first bite was at a tiny bakery in Tokyo, and I thought, “Why can’t all bread be this perfect?” Back home, I was determined to nail that exact texture.

Here’s the surprise — it’s easier than you might think. The key is tangzhong, a simple cooked flour and milk mix that keeps your bread soft and fresh for days.

Why I Love This Recipe

This recipe has become one of my favorite ways to get bakery-level bread right at home. You don’t need fancy gear (though a stand mixer makes it easier), and the ingredients are simple pantry staples. Yet the outcome blows store-bought bread out of the water.

Here’s what makes this milk bread a keeper in my kitchen:

• Soft and Fluffy Beyond Belief: Thanks to the tangzhong, the bread stays light, airy, and fresh for days.
• Super Versatile: It’s perfect for everything — sandwiches, toast, French toast, or just pulling apart for a snack.
• Easy and Reliable: Even if you’re new to making bread, this dough is forgiving and fun to work with.
• That Perfect Bakery Look: The domed top and soft crumb make it look as amazing as it tastes.

Plus, kneading this dough is a little moment of joy — it’s that satisfying kitchen therapy that feels just right.

Ingredients

For the Tangzhong (roux):

• 3 tbsp bread flour
• ½ cup milk
• ¼ cup water

For the Dough:

• 2 ½ cups bread flour
• 2 tbsp milk powder (optional, but gives that classic flavor)
• 3 tbsp sugar
• 1 tsp salt
• 2 ¼ tsp instant yeast (one standard packet)
• ½ cup warm milk (about 110°F – warm to the touch, not hot)
• 1 large egg
• 4 tbsp unsalted butter, softened
• 1 egg beaten with 1 tbsp water (for glossy egg wash)

Step 1: Make the Tangzhong

The secret behind that unbelievably soft crumb is tangzhong — a smooth cooked paste made from flour and milk. Don’t skip this step. It’s what gives the bread moisture and keeps it fresh longer.

In a small pan, whisk the bread flour, milk, and water together until smooth. Warm it over medium heat, stirring constantly. It’ll thicken quickly into a pudding-like consistency.

Once it hits about 150°F (or you notice lines form when dragging your spoon through), take it off the heat. Pour the tangzhong into a small dish and let it cool to room temp.

You can easily make this ahead of time and keep it covered in the fridge, too.

Step 2: Mix the Dough

Grab your stand mixer bowl — or a big bowl if you’re going old-school by hand. Mix together the bread flour, milk powder, sugar, and salt. Sprinkle the yeast on the opposite side from the salt (they don’t like direct contact right away).

Add in the cooled tangzhong, warm milk, and egg. Mix on low speed with your dough hook until it comes together into a rough dough.

Kick the speed up to medium and knead for 5 minutes. Now, add softened butter one tablespoon at a time while you keep kneading.

Keep kneading for another 8–10 minutes until your dough is smooth and elastic with a slight tackiness.

If you’re doing this by hand, expect to knead for about 15 minutes — it starts sticky but turns silky and stretchy.

Step 3: First Rise

Lightly oil a large bowl and place your dough inside. Cover it up with plastic wrap or a damp kitchen towel.

Set it somewhere warm and cozy for 60 to 90 minutes until it doubles in size.

I love checking in halfway, giving the bowl a gentle swirl to see how much the dough’s growing. There’s nothing like that sweet, yeasty scent filling the kitchen at this stage.

Step 4: Shape the Loaf

Once it’s doubled, gently press the dough to let the air out. Turn it onto a lightly floured surface.

Cut the dough into three or four equal pieces, based on your loaf pan size. Roll each into a ball, then flatten to an oval. Fold the edges inward and roll up tightly like a little log.

Place each rolled piece seam-side down in a greased 9×5-inch loaf pan.

This shaping step gives your bread that signature fluffy “hump” on top once baked.

Step 5: Second Rise

Cover the loaf pan loosely and let the dough rise again for 45 to 60 minutes, or until it’s puffed up an inch or so above the pan edge.

While you wait, preheat your oven to 350°F (175°C).

This part is so satisfying. Watching the dough swell and come together into one tall, beautiful loaf is real kitchen magic.

Step 6: Bake

Brush the top lightly with the egg wash for that gorgeous shiny, golden finish.

Bake for 30 to 35 minutes, until the crust is a warm golden brown and the loaf sounds hollow when you tap the bottom.

If it starts to brown too fast, tent it with foil loosely for the last 10 minutes to protect the crust.

Step 7: Cool and Enjoy

Take the bread out of the pan and let it cool completely on a wire rack.

I know, it’s tough to wait — but slicing too soon can crush that soft crumb you just worked so hard to achieve.

Once cooled, slice it thick for sandwiches, toast it, or tear off pieces to enjoy plain. It’s a little slice of heaven either way.

Tips for Success

• Pick Bread Flour: Its higher protein helps create stronger gluten for that perfect chewy texture.
• Take Your Time with Tangzhong: Just 5 minutes to make but it transforms your bread’s softness and freshness.
• Use Warm, Not Hot Milk: About 110°F is perfect — hot milk kills yeast, so be gentle.
• Be Patient Kneading: Proper gluten development is what gives this bread its stretch and softness.
• Don’t Overproof the Second Rise: The dough should dome but not collapse. Keep an eye out!

How to Serve It

This milk bread is a superstar at the table because of how versatile it is. Slice it thick for dream sandwiches, whip up the fluffiest French toast, or toast it and spread with butter, jam, or honey. Or keep it simple and eat it fresh, pulling apart soft chunks straight from the loaf.

It shines at brunch, pairs beautifully with soups, or fits right in alongside an afternoon tea spread.

If you have leftovers, store the bread in an airtight container for a couple of days. For longer storage, slice and freeze — then just pop slices straight into the toaster when ready.

Here is Why You Should Make It

Homemade Japanese milk bread really feels like a gift — not just to yourself, but to your family and anyone who gets lucky enough for a slice.

Yes, it’s a bit of an involved process, but the payoff is incredible. That signature pillowy texture and gentle sweetness turn regular bread into something truly special. People will look at you in awe and ask, “Wait, you made this?” and trust me, that moment is priceless.

If you’ve never baked bread before, this recipe is a fantastic place to start. And if you’re already a bread lover, you’ll appreciate the little details that make this crumb so fluffy and tender.

Give it a try and bring a little touch of bakery magic right into your kitchen — your family will thank you for it!