Here’s a soft, fluffy milk bread recipe (Japanese-style, slightly sweet and very tender).
Ingredients
- 2¾ cups (350 g) all-purpose flour
- 3 tbsp sugar
- 1 tsp salt
- 2¼ tsp (1 packet) instant yeast
- ¾ cup warm milk (about 110°F / 43°C)
- 1 egg
- 3 tbsp softened butter
Instructions
- Mix dry ingredients
In a large bowl, mix flour, sugar, salt, and yeast. - Add wet ingredients
Add warm milk and egg. Mix until a rough dough forms. - Knead
Knead 8–10 minutes (by hand or mixer) until smooth and stretchy.
Knead in butter until fully incorporated and dough is soft. - First rise
Place dough in a lightly oiled bowl, cover, and let rise 1–1½ hours until doubled. - Shape
Punch down dough, divide into 3–4 equal pieces, roll into balls or logs, and place in a greased loaf pan. - Second rise
Cover and let rise 30–45 minutes, until puffy. - Bake
Bake at 350°F / 175°C for 25–30 minutes, until golden brown. - Finish
Brush warm bread with a little melted butter for extra softness.
Tips
- For extra fluffy bread, replace 3 tbsp flour with 3 tbsp cornstarch.
- If the top browns too fast, cover loosely with foil.
- Stays soft for days if wrapped well.
If you want, I can share a no-egg version, sweet milk buns, or a super quick method 🍞
