For an extra soft crust, brush the loaf with melted butter immediately after baking. If your dough seems too sticky, add a tablespoon of flour at a time during the kneading process, but be careful not to add too much. This bread freezes beautifully. Wrap it tightly in plastic wrap and then foil for best results.
Chef John's Milk Bread
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME4 hrs 20 mins
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SERVING10 People
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VIEWS112
Indulge in the pillowy softness of this Japanese-inspired milk bread. Its delicate crumb and subtle sweetness make it irresistible for sandwiches, toast, or simply enjoyed on its own. The secret? A simple 'roux' that ensures a moist and tender loaf that stays fresh for days.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol33 mg
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Fiber1 g
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Protein6 g
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Saturated Fat4 g
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Sodium258 mg
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Sugar6 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Starter (Roux): In a small saucepan, whisk together 1/4 cup bread flour, water, and 1/3 cup milk until completely smooth. (5 minutes)
02 Step
Recipe View Cook over medium-low heat, stirring constantly, until the mixture thickens into a very dense paste, almost bubbling. It should reach at least 150°F (65°C). (5-7 minutes)
03 Step
Recipe View Transfer the starter to a measuring cup; you'll need exactly 1/2 cup. Let it cool to room temperature. (30 minutes)
04 Step
Recipe View Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook, combine 2 1/2 cups bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg. (2 minutes)
05 Step
Recipe View Mix on low speed until the dough starts to form a ball and pulls away from the sides of the bowl. Scrape down the sides as needed. (5 minutes)
06 Step
Recipe View Stop the mixer, scrape the dough off the hook, and add the cubed butter. Knead on low speed until the dough is very smooth and elastic, and only slightly tacky. Scrape down the sides as needed. (10-12 minutes)
07 Step
Recipe View First Rise: Remove the dough from the bowl and shape it into a smooth ball. Place it in a lightly buttered bowl, cover, and let it rise in a warm place until doubled in size. (1-1.5 hours)
08 Step
Recipe View Shape and Second Rise: Preheat the oven to 350°F (175°C). Generously butter a 9x5-inch loaf pan. (5 minutes)
09 Step
Recipe View Transfer the dough to a clean work surface (no flour needed). Gently press out all the air and shape it into a 9-inch wide rectangle. Roll the dough lengthwise into a log, starting from one 9-inch side. (5 minutes)
10 Step
Recipe View Place the log in the prepared loaf pan, seam-down. Gently press on the dough to distribute it evenly. Cover the pan and let the dough rise until it reaches just about the top of the pan. (35-45 minutes)
11 Step
Recipe View Bake: Brush the top of the loaf with milk to lightly coat the surface. (1 minute)
12 Step
Recipe View Bake in the center of the preheated oven until the top is golden brown and beautifully puffed up. (35 minutes)
13 Step
Recipe View Cool: Remove the bread from the oven and let it rest in the pan for 10 minutes. Carefully remove the bread and place it on a wire rack to cool completely before slicing. (1 hour)
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Please Rate
Lauren Boyer
Nov 8, 2024This is my new go-to bread recipe. It's so much better than store-bought bread.
Tate Rohan
Sep 27, 2024This recipe is amazing! The bread is so soft and fluffy, it's perfect for sandwiches.
Roel Walker
Jul 22, 2024I was a little intimidated by the starter, but it was actually really easy. My family loved this bread!