Fluffy Milk Bread
I wanted to make really fluffy bread!
And with this bread, my dream came true.
I wanted the bread to have a slight golden color on the tops, so I covered them with a sheet of aluminum foil after 10 minutes of baking time. But if you want to bake white bread, dust the tops with bread flour, bake at 180°C for 8 minutes, cover with aluminum foil, lower the temperature to 140°C and bake for another 7 minutes.
In the summertime, preheat the oven to 180°C, lower the temperature to 140°C, and bake for 15 minutes (cover with aluminum foil if needed). Recipe by Nagiry
Fluffy Milk Bread
I wanted to make really fluffy bread!
And with this bread, my dream came true.
I wanted the bread to have a slight golden color on the tops, so I covered them with a sheet of aluminum foil after 10 minutes of baking time. But if you want to bake white bread, dust the tops with bread flour, bake at 180°C for 8 minutes, cover with aluminum foil, lower the temperature to 140°C and bake for another 7 minutes.
In the summertime, preheat the oven to 180°C, lower the temperature to 140°C, and bake for 15 minutes (cover with aluminum foil if needed). Recipe by Nagiry
Cooking Instructions
- 1
Mix the milk and sweetened condensed milk, and heat until about 40°C.
- 2
Combine half of the bread flour (100 g) and cake flour in a bowl, put the dry yeast in the middle, pour in the mixture from Step 1, and mix well until there are no lumps.
- 3
Add the remaining bread flour (100 g), salt, and butter brought to room temperature to the bowl, and knead until the dough comes together.
- 4
Once the dough comes together, transfer the dough to a working surface, and knead until a thin film of gluten forms (you should be able to see through the dough if you stretch it out thinly enough).
- 5
When done kneading, place the dough rolled into a ball in a bowl, spray with water, cover with plastic wrap, and let it rise at 40°C for an hour (for an hour in winter, and for about 40 minutes in summer).
- 6
Transfer the dough to a working surface, deflate the dough, and divide the dough into 9 equal portions. Roll them into balls and let it rest for 10 minutes.
- 7
Reshape the dough into balls (you could add fillings inside the dough ♪), and place in a square pan. After spraying water, place the whole pan (with the dough placed inside) in a plastic bag, and allow the dough to slowly rise in a warm location.
- 8
Note: I allowed the dough to rise slowly in a warm room for about 70 minutes. Allow the dough to rise until the tops have risen a bit above the rim of the pan.
- 9
Once the dough has risen 1.5-2 times larger than the previous size, bake in the oven preheated to 180°C for 12-15 minutes. After 7 minutes of baking time, cover with a sheet of aluminum foil.
- 10
Note 1: Since I didn't have a square pan, I used a heat-resistant glass dish (20 cm square, 5 cm deep) lined with parchment paper, and baked for 23 minutes.
- 11
Note 2: The speed of heat conduction will differ from a glass container to a baking pan, so if using a baking pan, please start checking the oven after 12 minutes of baking time.
- 12
I was able to get my hands on a square baking pan so I tried baking white bread with it. Please refer to "Helpful Hints" for baking time.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Fluffy Milk Bread 🍞 Fluffy Milk Bread 🍞
This bread is delicious and fluffy. This is one of my family’s favorite bread recipes.
-
Soft & Fluffy Milk Bread Soft & Fluffy Milk Bread
If you like soft bread, you will definitely enjoy this recipe. Most recipes use a loaf pan but we can opt for a baking sheet as I did here.
-
Fluffy Ideal Milk Pull-Apart Bread Fluffy Ideal Milk Pull-Apart Bread
★ Hall of Fame ★ Fluffy and moist ~ (´▽｀)♪A silky, fine-textured, and soft dough full of milk. Perfect for breakfast or sandwiches♫About this recipeThis is our basic bread dough. I have shared it as a basic recipe because I use this dough as a base for various adaptations.Feel free to visit my YouTube channel♪https://www.youtube.com/c/ApreaCuisine
Translated from Cookpad Japan -
Milk Bread Milk Bread
This milk bread with homemade yeast is my favorite bread recipe that I bake often []. Recently, I haven't had time to make homemade yeast (sob!) so I made the bread with cheap and easy dry yeast. It still tastes good so I wrote it all down.Keep kneading until the gluten is well-developed. The rising and baking steps will make a big difference in the final product so please monitor carefully and decide for yourself. I like a light-colored bread so halfway through baking I lowered the oven temperature but if you prefer a darker color keep the oven temperature as is. For 1 loaf. Recipe by Lesser Panda
-
Fluffy Sandwich Bread with Milk (in a Bread Machine) Fluffy Sandwich Bread with Milk (in a Bread Machine)
I wanted to make the milk-flavored bread that I ate often when I was a child. After trial and error, I succeeded with this regular milk sandwich bread. This sandwich bread stays forever fluffy.This goes well with about anything so try making different variations.When making the chocolate version or the low fat version, be sure to adjust the amount of sugar and butter used.I now always use about 15 g transfat-free shortening, along with soy milk and butter.Microwave gently to make it fluffy again. Recipe by Hyo-mi -
Fluffy Bread Dough Fluffy Bread Dough
I bought a ton of extra-strong bread flour. However, using a lot of it at once is kind of a waste, so I blended the strong flour and cake flour to make my own, and made the dough with it. This dough is suitable for either sweet bread or savory bread. If you don't have extra-strong bread flour, use 240 g of bread flour and 60g of cake flour.Adjust the heat of the milk based on the season, and adjust the amount of milk as well based on the season and how floury the dough is.This dough is very easy to make.It won't get hard the next day and will still be delicious.All you need to do to recreate the freshly baked fluffiness is just heat it up in a 500w microwave for 20 seconds. Recipe by Gyaomama -
Soft & Fluffy Japanese Milk Bread | Easy Recipe Soft & Fluffy Japanese Milk Bread | Easy Recipe
Try this soft and fluffy Japanese Milk Bread recipeFor your breakfast : )Watch the video too:https://youtu.be/ZTStl2gP6Yw▷ Daruma CookingHappy Cooking : )#milkbread #japanese
-
Fluffy Milk Tea Flavored Steamed Bread Fluffy Milk Tea Flavored Steamed Bread
I wanted to give steamed bread a Western spin.When steaming, cover the lid with a towel. You can store these at room temperature wrapped in plastic wrap, but it's fine to chill them in the fridge (the texture will slightly change). Unlike other steamed bread recipes, this has slightly more oil and milk. This is mainly to balance the bitterness of the black tea. Recipe by Asamato -
Milk Bread Milk Bread
This is the milk bread sold in Asian stores. It is soft like commercial bread, but sweet and milky. Perfect for sandwiches, toast, etc.You know how some bakers say, you can't make bread stressed out? It's true. When making your dough, you cannot stress about time. Knead as much as you can until you hit the right consistency. Watch a movie when letting the dough rise. Go out for your walk when you are proofing. Pay attention to the smell and peek in the oven to see how it looks instead of letting the timer run out.
-
Milk Bread Milk Bread
Hello! Today, I'm sharing a simple recipe for practicing bread making. Get ready to take notes!
Deli Bake 
Translated from Cookpad Thailand -
Milk Bread Milk Bread
This milk bread is incredibly simple to make with basic ingredients. It has a crispy exterior and a soft interior, with a rich milk flavor that tastes great even without any toppings. 🍞🥛
Translated from Cookpad Taiwan -
Milk-flavored Cream Bread Milk-flavored Cream Bread
I used my family's favorite milk bread recipe and folded in some custard cream to bake. These handmade cream breads tastes mild and delicious.Also check out my "Fluffy Bread with Honey and Apples": [].Brushing on some egg mixture at the end makes it really glossy when baked. Add a small amount of rum into the custard cream to improve its flavor. The cream gets hard when cooled down, so divide it into eights to make things easier. Keep your eyes on them and cover with aluminum foil before they burn. Recipe by Nanohana uchan
More Recipes
Comments