Quick Description
This soft pull-apart milk bread is cloud-like, slightly sweet, and rich with a buttery finish. Using a Tangzhong (water roux) method, the bread stays moist for days and shreds apart in silky strands. Perfect for toast, sandwiches, or as a snack with tea.
Servings & Timing
- Yield: 1 large loaf (8–10 slices)
- Prep Time: 25 minutes (active)
- Resting/Rising Time: 2 hours 30 minutes
- Baking Time: 25–30 minutes
- Total Time: 3–3.5 hours
Ingredients List
Tangzhong (Water Roux)
- 3 tbsp (25g) bread flour
- ½ cup (120ml) whole milk (or half milk + half water)
Dough
- 2 ½ cups (320g) bread flour
- 3 tbsp (40g) sugar
- 2 tsp (7g) instant yeast
- 1 tsp salt
- 1 large egg (room temperature)
- ½ cup (120ml) warm whole milk
- 3 tbsp (45g) unsalted butter, softened
Egg Wash (for shine)
- 1 egg yolk
- 1 tbsp milk
Instructions
Step 1: Make the Tangzhong
- In a small saucepan, whisk together flour and milk until smooth.
- Cook over medium-low heat, stirring constantly, until it thickens into a pudding-like paste (about 3–5 minutes).
- Remove from heat and let cool slightly.
Step 2: Prepare the Dough
- In a mixing bowl (or stand mixer), combine bread flour, sugar, yeast, and salt.
- Add egg, warm milk, and cooled tangzhong.
- Mix until the dough comes together.
- Knead for 8–10 minutes (or 5–6 minutes with a mixer) until smooth and elastic.
Step 3: Add Butter & Knead Again
- Gradually add softened butter, kneading until fully absorbed.
- Continue kneading until the dough passes the windowpane test (stretch a piece of dough thin without tearing).
Step 4: First Rise
- Place dough in a greased bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.
Step 5: Shape the Dough
- Punch down dough and divide into 4 equal pieces.
- Roll each into an oval, fold the edges inward, then roll into a log.
- Place logs side by side in a greased loaf pan.
Step 6: Second Rise
- Cover and let rise again for 45–60 minutes, until dough reaches just above the rim of the pan.
Step 7: Bake
- Preheat oven to 350°F (175°C).
- Brush dough with egg wash.
- Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
Step 8: Cool & Serve
- Brush with melted butter for extra shine (optional).
- Cool slightly, then tear apart and enjoy warm.
Additional Notes
- The Tangzhong method keeps bread soft for 3–4 days without drying out.
- Can be flavored with matcha, cocoa powder, or filled with chocolate, jam, or custard for variations.
- Works beautifully as sandwich bread or just as pull-apart rolls.
Dietary Info
- Vegetarian: Yes
- High-Protein Option: Replace some flour with high-protein bread flour or add 1 tbsp whey protein isolate.
- Dairy-Free Option: Use plant-based milk and vegan butter.
Variations & Serving Suggestions
- Garlic Butter Bread: Brush with garlic butter after baking.
- Sweet Version: Fill with Nutella or custard before rolling logs.
- Savory Version: Add cheese and herbs before shaping.
Storage
- Store in an airtight container at room temperature for 2–3 days.
- Can be frozen (sliced or whole loaf) for up to 1 month.
FAQs
Q: Why is my bread dense?
A: Likely under-kneaded or not risen enough. Make sure to knead until smooth and allow full proofing.
Q: Can I use all-purpose flour?
A: Yes, but bread flour is recommended for better gluten structure and fluffiness.
Q: How do I get that golden glossy top?
A: Egg wash is essential, and brushing with melted butter after baking adds an irresistible sheen.
