Pescatarian Classic Milk Bread
Soft, pillowy, and impossibly tender, this Japanese-style milk bread is the kind of loaf that makes you want to bake every weekend. The secret is the tangzhong — a simple cooked paste of flour and milk that gets folded into the dough and keeps every slice feather-light and moist for days. From there, the dough comes together with butter, egg, and a touch of sugar before being shaped into four neat rolls tucked side by side in the pan, giving you that gorgeous pull-apart top. A glossy egg wash brushed on just before baking delivers that deep golden crust that looks like it came straight from a bakery window. Every ingredient here is straightforwardly meat-free, so there's nothing to second-guess — just honest, wholesome baking from start to finish. Let it cool the full thirty minutes before slicing, as hard as that is, because the crumb genuinely needs that time to set into something truly spectacular.
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Learn more →Ingredients
10 servings
For the tangzhong
- 3 tbsp bread flour
- ½ cup whole milk
For the dough
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup warm whole milk (about 110°f / 43°c)
- 2 ½ cups bread flour
- 3 tbsp granulated sugar
- 1 tsp fine salt
- 1 large egg
- 3 tbsp unsalted butter, softened and cut into pieces
For the egg wash
- 1 large egg yolk
- 1 tbsp whole milk
Instructions
- 1
Make the tangzhong: whisk together the 3 tbsp bread flour and 1/2 cup milk in a small saucepan over medium-low heat, stirring constantly, until the mixture thickens into a smooth, pudding-like paste and leaves a trail when you drag a spatula across the bottom, about 3–4 minutes. Remove from heat and let cool to room temperature.
- 2
Combine the yeast and 1/4 cup warm milk in the bowl of a stand mixer and let stand until foamy, about 5–10 minutes.
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