Tool

• Stand mixer with dough hook

• 9×4×4-inch Pullman loaf pan or 9×5-inch loaf pan

• Bench scraper

• Plastic wrap

Ingredients

Tangzhong

• ¼ cup whole milk

• ¼ cup water

• 3 tablespoons bread flour

Bread

• 2¾ cups bread flour

• ½ cup warm whole milk (105–110°F)

• ¼ cup granulated sugar

• 1 teaspoon salt

• 1 packet instant yeast (0.25 oz / 7g)

• 2 large eggs, divided

• 3 tablespoons unsalted butter, cubed and softened

Direction

Make the Tangzhong

1. In a small saucepan, whisk milk, water, and flour until smooth.

2. Cook over medium heat, whisking constantly, until thick like mashed potatoes, 2–4 minutes.

3. Remove from heat and whisk until smooth.

4. Transfer to the stand mixer bowl and cool 15 minutes until barely warm.

Make the Milk Bread

1. To the cooled tangzhong, add flour, warm milk, sugar, salt, yeast, and 1 egg.

2. Scrape the tangzhong from the bottom and stir to form a shaggy dough.

3. Attach the dough hook and knead on low for 5 minutes until smoother and starting to ball up.

4. Scrape the bowl, then mix another 5 minutes on low.

5. Add butter 1–2 pieces at a time, mixing until fully incorporated.

6. Continue mixing 5 more minutes until dough is stretchy, smooth, and mostly balled around the hook.

7. Shape into a ball, lightly oil the dough and bowl, flip, cover with plastic wrap, and rise in a warm spot (75°F) 40–50 minutes, until doubled.

Shape the Loaf

1. Grease an 8×4×4-inch Pullman pan or 9×5-inch loaf pan.

2. Punch down dough and turn onto a lightly oiled surface.

3. Divide into 3 equal pieces (about 235g each).

4. Stretch each piece into a 10×6-inch rectangle, fold long sides to the center, pinch seam, and shape to the width of your pan.

5. Roll each rectangle from the short end into a tight log.

6. Place logs seam‑side down in the pan, side by side.

7. Cover and rise in a warm spot 30–40 minutes, until doubled.

8. After 15 minutes of rising, preheat oven to 350°F.

Bake

1. Whisk the remaining egg with 1 tablespoon milk or water. Brush over the loaf (skip if using Pullman lid).

2. Bake 32–35 minutes, until golden and center reaches 195–200°F.

3. Cool a few minutes in the pan, then transfer to a wire rack. Slice when just warm.

Notes

• Pan choice: Pullman pan gives a taller, dramatic loaf; 9×5-inch works perfectly too.

• Cool tangzhong faster: Refrigerate briefly, stirring occasionally.

• Work on an oiled surface: Avoid flour — it dries the dough and affects rise.

• Mixer speed: On KitchenAid, low speed = level 2–3. Avoid higher speeds.

• Dough feel: Moist but not sticky is ideal.

Nutrition

Calories: 2086 • Carbs: 327g • Protein: 66g • Fat: 56g • Saturated Fat: 29g • Polyunsaturated Fat: 6g • Monounsaturated Fat: 15g • Trans Fat: 1g • Cholesterol: 484mg • Sodium: 2553mg • Potassium: 856mg • Fiber: 11g • Sugar: 60g • Vitamin A: 1893IU • Vitamin C: 0.02mg • Calcium: 350mg • Iron: 5mg