Soft and Fluffy Milk Bread

If you’ve never tried baking Japanese milk bread, let me warn you now: once you do, there’s no going back. This isn’t your average white bread. 

It’s soft enough to squish between your fingers, fluffy enough to bounce back like a sponge, and rich with just the right hint of sweetness. The crust is tender — not tough or dry.

When I first tried it in a little bakery in Tokyo, I remember biting into it and thinking: Why isn’t all bread like this? Back home, I set out to recreate that texture. 

I was sure it would be complicated, but it turned out the secret was a simple method called tangzhong — a cooked flour and milk paste that gives the bread its signature softness and keeps it from drying out for days.

Why I Love This Recipe

This recipe has become one of my proudest “homemade but bakery-quality” tricks. It doesn’t require special equipment (though a stand mixer helps). The ingredients are pantry staples. And yet the result is so far beyond anything you can buy in a grocery store bag.

Here’s why this milk bread wins a spot in my regular rotation:

• Incredibly Soft and Fluffy: Thanks to the tangzhong, it’s airy, light, and stays fresh longer.
• Beautifully Versatile: Perfect for sandwiches, toast, French toast, or just tearing off chunks to snack on.
• Reliable Results: Even if you’re new to bread-making, this dough is forgiving.
• That Bakery Look: The domed top and delicate crumb look as good as they taste.

It’s also just…fun. Kneading this dough is one of those small pleasures that makes a kitchen feel like home.

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 traditional)
• 3 tbsp sugar
• 1 tsp salt
• 2 ¼ tsp instant yeast (1 packet)
• ½ cup warm milk (about 110°F)
• 1 large egg
• 4 tbsp unsalted butter, softened
• 1 egg, beaten with 1 tbsp water (For the Egg Wash)

Step 1: Make the Tangzhong

Tangzhong is the not-so-secret trick that sets Japanese milk bread apart. Don’t skip this — it’s what gives the bread its signature softness and pillowy crumb.

In a small saucepan, whisk together the flour, milk, and water. Place over medium heat and stir constantly. The mixture will thicken quickly, turning into a pudding-like paste.

When it reaches about 150°F (or you see lines form when you drag the spoon), remove it from the heat. Scrape it into a small bowl and let it cool to room temperature.

This only takes a few minutes and can be done in advance.

Step 2: Mix the Dough

In the bowl of a stand mixer (or a large bowl if kneading by hand), combine the bread flour, milk powder, sugar, and salt. Add the instant yeast on the opposite side of the salt (just to keep them from touching directly at first).

Add the cooled tangzhong, warm milk, and the egg. Mix on low speed with the dough hook until a shaggy dough forms.

Increase the speed to medium and knead for about 5 minutes, then start adding the softened butter, one tablespoon at a time.

Continue kneading for 8–10 minutes more, until the dough is smooth, elastic, and just slightly tacky.

If kneading by hand, expect to knead for closer to 15 minutes total. It’s sticky at first but becomes silky and stretchy.

Step 3: First Rise

Lightly oil a large bowl and place the dough inside. Cover with plastic wrap or a damp towel.

Let it rise in a warm spot for 60–90 minutes, or until doubled in size.

I love checking it halfway and giving the bowl a little swirl to see how alive it is. Nothing beats that yeasty, sweet smell of a rising enriched dough.

Step 4: Shape the Loaf

Once doubled, gently punch down the dough to release gas. Turn it out onto a lightly floured surface.

Divide it into three or four equal pieces (depending on your loaf pan size). Roll each piece into a ball, then flatten it gently into an oval. Fold in the sides and roll up tightly like a mini log.

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

This step gives you the classic “hump” look on top once it bakes.

Step 5: Second Rise

Cover the pan loosely and let it rise for another 45–60 minutes, or until the dough domes about an inch above the rim.

While it rises, preheat your oven to 350°F (175°C).

I love this part — it’s the anticipation. Watching those little logs transform into one beautiful, unified loaf feels like real bread magic.

Step 6: Bake

Brush the top gently with the egg wash for a shiny, golden finish.

Bake for 30–35 minutes, or until the top is a rich golden brown and the loaf sounds hollow when tapped.

If it’s browning too quickly, you can tent it loosely with foil for the last 10 minutes.

Step 7: Cool and Enjoy

Remove the bread from the pan and let it cool completely on a wire rack.

Yes, it’s hard to wait — but cutting too soon can squish that perfect crumb you just worked so hard for.

Once cooled, slice and enjoy. It’s amazing toasted with butter, as sandwich bread, or just torn apart and eaten plain.

Tips for Success

• Use Bread Flour: It has higher protein, giving better structure and chew.
• Don’t Rush the Tangzhong: It only takes 5 minutes but makes all the difference.
• Warm, Not Hot Milk: Too hot will kill your yeast. Aim for about 110°F.
• Be Patient with Kneading: Proper gluten development gives that perfect stretch.
• Watch the Second Rise: Don’t overproof or the loaf can collapse.

How to Serve It

Milk bread is wonderfully versatile. Slice it thick for sandwiches. Make the best French toast of your life. Toast it and slather with jam or honey. Or just enjoy it fresh and fluffy, torn straight from the loaf.

It’s a hit at brunch, with soups, or as part of an afternoon tea spread.

Leftovers keep well in an airtight container for a few days, or you can freeze slices and toast them straight from the freezer.

Here is Why You Should Make It

Homemade Japanese milk bread is one of those recipes that feels like a gift — to yourself, your family, anyone lucky enough to get a slice.

Yes, it takes a bit of time and care, but it rewards you tenfold with that unmistakable texture and gentle sweetness. It’s the kind of bread that makes people ask, “Wait, you made this?”

If you’ve never tried baking bread before, this is such a satisfying place to start. And if you’re a bread nerd like me, you’ll appreciate every little detail that goes into achieving that perfect, fluffy crumb.

Give it a try, and bring a little slice of that warm, bakery-style magic into your own kitchen.

Ingredients

For the Tangzhong (Water Roux):

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

For the Dough:

• 2½ cups (300g) bread flour
• 2 tablespoons (14g) baker’s special dry milk or nonfat dry milk
• ¼ cup (50g) granulated sugar
• 1 teaspoon (6g) table salt
• 1 tablespoon instant yeast
• ½ cup (113g) whole milk, warmed
• 1 large egg
• 4 tablespoons (57g) unsalted butter, melted

Instructions

• Prepare the Tangzhong:
  In a small saucepan, whisk together the water, milk, and bread flour until smooth. Place over low heat and cook, whisking constantly, until the mixture thickens and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes. Remove from heat and transfer to a small bowl to cool to room temperature.
• Mix the Dough:
  In the bowl of a stand mixer fitted with the dough hook attachment, combine the cooled tangzhong, bread flour, dry milk, sugar, salt, instant yeast, warm milk, and egg. Mix on low speed until a rough dough forms.
• Knead the Dough:
  Increase the mixer speed to medium and knead the dough for about 10 minutes, until it becomes smooth and elastic. Add the melted butter, a little at a time, and continue kneading until fully incorporated and the dough passes the windowpane test.
• First Proof:
  Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm, draft-free place until doubled in size, about 1 hour.
• Shape the Dough:
  Punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and divide it into 3 equal pieces. Roll each piece into a ball, cover with a damp cloth, and let them rest for 15 minutes.
• Form the Loaf:
  Roll each dough ball into an oval shape, then roll up tightly into a log. Place the logs into a greased 9×5-inch loaf pan, seam side down. Cover with plastic wrap and let the dough rise until it reaches about 80–90% of the pan’s height, approximately 1 to 1.5 hours.
• Preheat the Oven:
  Preheat your oven to 350°F (175°C).
• Bake the Bread:
  Brush the top of the loaf with an egg wash (1 beaten egg with 1 teaspoon water). Bake in the preheated oven for 30 to 35 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
• Cool:
  Remove the bread from the pan and let it cool on a wire rack before slicing.

Notes

• Tangzhong Technique: This method helps retain moisture in the bread, resulting in a softer texture and longer freshness.
• Room Temperature Ingredients: Ensure that your milk, egg, and butter are at room temperature to achieve the best dough consistency.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread