Faux Milk Bread

Milk bread is an extremely soft bread that you'll often find in Asian bakeries. Typically, these recipes call for a tangzhong - a roux-like mixture which serves a similar function to a poolish in baguette making. However, Bon Appetit has a version of the recipe made in an alternate way which doesn't require a tangzhong; instead requiring a stand mixer to knead the dough for a total of about 25 minutes. While making their recipe I was inspired to add a filling; so here I provide my modified version of their recipe, with two shaping methods and options for filling the bread.

This recipe makes two loaves. You can use a regular loaf pan or a pain de mie pan.

Ingredients

Dough

  • 120g warm water
  • 350g warm water
  • 4.5 tsp active dry yeast
  • 720g flour
    (AP is fine, but bread flour gives a softer texture)
  • 34g sugar
  • 14g kosher salt
  • 35g unsalted butter, softened (approx 2 Tbsp)

    • Filling (Optional)

    • 1 tsp maple extract
    • 100g unsalted butter, softened
    • 100g dark brown sugar
    • 2 Tbsp maple syrup
    • 2 Tbsp ground cinnamon

    Filling Instructions (Optional)

    1. Cream together 100g unsalted butter and 100g dark brown sugar in bowl
    2. Add maple extract, maple syrup, and ground cinnamon to mixture
    3. Set aside for use when shaping bread

    Bread Instructions

    1. Combine 120g warm water and active yeast; set aside for 5 minutes until activated
    2. Sift together to combine flour, sugar, and salt in mixing bowl of stand mixer
    3. Turn on stand mixer with dough hook on low speed. Slowly add yeast mixture
    4. Slowly add remaining 350g of warm water
    5. Increase speed and allow to knead for 8-10 minutes
    6. Add a third of the butter and mix for 30 seconds
    7. Add another third of the butter and mix for 30 seconds
    8. Add the remaining butter and mix for 30 seconds
    9. Allow bread to knead for approximately 14 minutes until smooth and elastic
    10. Slap dough onto lightly floured surface and fold onto itself
    11. Repeat slapping and folding process two more times
    12. Place dough in lightly oiled bowl and allow to prove for 45 minutes
    13. Liberally butter loaf pans
    14. Once dough has proved, punch down and turn out onto lightly floured surface
    15. Divide dough in half, and shape each half using the following methods

    16. Simple Shaping Method

      1. Gently press dough into rough rectangle with length dimension equal to your loaf pan
      2. If filling, add filling and roll 3/4 of the way, otherwise skip this step
      3. Bring up bottom of rectangle and bring down top of rectangle, pinch to bind
      4. Place shaped dough into loaf pan, seam side down

      Advanced Shaping Method

      1. Split dough into thirds
      2. For each third, press into rough rectangle
      3. If filling, add filling and roll 3/4 of the way, otherwise skip this step
      4. Bring up bottom of rectangle and bring down top of rectangle, pinch to bind
      5. Fold shaped roll in half, seam inward, and place into loaf pan (see diagram)
      6. Repeat this step to fill the loaf pan
    17. Cover loaf pans with clean towel and allow to prove for an additional 45 minutes
    18. Preheat oven to 400F
    19. You may apply an egg wash to a non-covered pan loaf
    20. Bake for 35-40 minutes
    21. Allow to cool before slicing