Soft and incredibly fluffy Japanese Milk Bread is world famous! It’s also really easy to make at home. Get the step by step recipe to make this flavorful sandwich bread right here.
This bread will pretty much ruin all other kinds of sandwich bread for you!
The softest, milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls!
Why this recipe is so great!
- This is by far the softest, tastiest bread I’ve ever made and eaten in my life! Yet, it’s somehow a little chewy too.
- It’s addictive. Seriously.
- Very milky in taste thanks to an extra ingredient.
- This recipe is easy to follow and to adapt.
- I’ll be showing you not only how to make loaves, but dinner rolls as well.
What is Japanese milk bread?
This is a special kind of bread. It’s really soft, and still slightly chewy. It tastes exceptionally milky, with a soft, cloud-like mouthfeel (if one could taste cloud that is). It’s the best sandwich bread I’ve made and eaten.
As the name suggests, this bread originates from Japan. The technique for making Hokkaido milk bread involves a water roux (or tangzhong) which is the secret to a soft, springy, delicious bread.
What is Tangzhong?
Tangzhong is a roux made with water (and sometimes milk) and flour. It’s cooked to make a thick pudding-like paste, and then cooled down to room temperature and added to the flour mix when kneading the dough. It’s also called a water roux since it’s traditionally made with water.
The starch is gelatinized at high temperatures by absorbing the liquid, WITHOUT forming any gluten in its structure. The starch molecules in tangzhong absorb far more liquid than it would at room temperature. When this is added to the bread dough, the tangzhong adds MORE water to the dough, and a stable, soft matrix that creates a cushion-like, spongy texture in the final baked product.
You can add tangzhong to ANY bread recipe and make it softer than it would otherwise be. I even make my childhood favorite bread snack with a tangzhong base to replicate that pillowly softness!
It’s a popular technique for making Asian breads, which are known to be super soft and sweet.
How do you make a tangzhong?
It’s very important to have the right ratio of liquid to flour to make tangzhong. If too little liquid is added, then you risk developing gluten in the flour as you stir it.
The magic ratio is 5 parts liquid to 1 part flour. You can use all water, all milk or half milk and half water too. I prefer to have a mixture of the two.
I add the flour into a saucepan, then add half the amount of water. Then I whisk it to mix the flour well and to make sure there are no lumps. Next, I add the rest of the liquid (water and/or milk), and stir to combine.
Then I cook the mixture until I get a nice, thick pudding-like roux.
Once the tangzhong is cooked, I transfer it to a bowl and cover the surface with plastic wrap. This will prevent a skin from forming on the tangzhong. Let the paste cool to room temperature, and then it’s ready to be used.
I personally like to make double the amount of tangzhong at a time, because it lets me control the temperature and the consistency better. But you can make enough for 1 loaf, but make sure to use a small saucepan to make sure that the tangzhong won’t cook too quickly.
However, it is possible to make a good tangzhong with a small amount of liquid and flour. Just make sure to use a smaller saucepan. Or you may risk over-evaporation and end up with a tangzhong that is too thick.
The tangzhong can be stored in the fridge for later as well. But make sure to bring it back to room temperature before using.
How to make milk bread
Making milk bread is pretty much like making regular white sandwich bread, but with the addition of the tangzhong.
The process is really simple. However, because the dough can be really soft, I highly recommend letting the dough chill for a few hours if you can, to make shaping the dough much easier.
Here I’ll be showing you how to make a traditional milk bread loaf, as well as milk bread rolls with the same base recipe.
Get all the ingredients ready
All the ingredients, except for the milk, should be at room temperature. The milk should be slightly warmer as you will be activating the yeast in the milk.
I prefer to use bread flour for milk bread, because you want to aid gluten development for a sturdy structure in the bread. The high protein bread flour is better at developing gluten.
To make the hokkaido milk bread taste even more delicious and soft, I add another ingredient – dry milk powder! This ingredient is often used to make bread taste milkier and softer.
If you don’t have dry milk powder, you can leave that out and still get soft and delicious bread. You can also substitute the milk with an equal amount of evaporated milk to get a milkier tasting milk bread loaf.
Activating the yeast
Activating the yeast is another optional but recommended step.
If you’re using active dry yeast, the consensus is that you do need to activate it first. I use Bob’s red mill active dry yeast which has very small granules. I do find that I don’t always need to activate this because it dissolves in the dough very easily even without activation.
That being said, I still tend to activate it first. WHY?
- To make sure the yeast is “alive”. Sometimes the yeast can be less active after a couple of months (even if it’s not past the expiration date).
- This will ensure that the yeast dissolves and spreads evenly throughout the dough, ESPECIALLY for active dry yeast with larger granules.
Adding all other ingredients
Once the yeast is activated, all the other ingredients (except butter) can be added to make the Japanese milk bread.
You can add all the ingredients to the bowl, while making sure that SALT is the LAST TO BE ADDED. This will ensure that the yeast will stay active. (Direct contact between salt and yeast can cause the yeast to “die”).
This is the order I add the ingredients to make the milk bread,
- Sugar
- Tangzhong
- Egg
- Milk powder (if using)
- Bread flour
- Salt
Kneading and proofing the dough
Once the dough is kneaded (with a dough hook in your mixer) for a few minutes, the gluten will start to form. Add the butter halfway through the kneading process. The butter will add flavor and also contribute to the soft texture of the bread.
This bread is REALLY SOFT AND STICKY. So don’t be tempted to add more flour! If you keep kneading, you will end up with a dough that is soft, shiny and tacky (but not too sticky). The dough will come off the sides of the bowl when you’re kneading it too.
This transformation from a scraggly, sticky dough to a smooth, shiny tacky dough is a thing of beauty! It’s one of my favorite parts of the bread making process.
The next step is the initial proofing. You can skip this step if you want to do an overnight proofing instead.
I prefer to do an overnight proofing because a chilled dough is much easier to handle than the soft, room temperature dough.
Shaping the dough
Once the dough is proofed, it’s time to shape the dough. You can either make a Japanese milk bread loaf OR you can make Japanese milk bread rolls that are perfect as dinner rolls.
Japanese milk bread loaf shaping
METHOD #1
Lightly flour your hands and your work surface to prevent the dough from sticking.
Divide the dough into four equal portions. I like to weigh the dough first and then weigh each sectioned dough to make sure I get equal pieces.
Flatten each dough portion and roll it out to a square / rectangle that is about the same width as your loaf pan. Tightly roll up the dough, while sealing the dough as you roll it up. Pinch the seam to seal.
The bread dough roll should now be slightly longer than the width of the pan. Tuck in those edges towards the seam and pinch to seal.
When you turn the dough roll over, you should end up with a smooth tube of dough with the seam at the bottom. It should be the same width as your loaf pan.
Place this inside the prepared loaf pan. Repeat with the remaining dough portions.
METHOD #2
The other way to shape the dough is to form a 6 inch square with each piece of dough.
Fold the opposite corners of the square in towards the middle. Again, the width should be about the same width as the loaf pan.
Roll up the dough tightly and firmly to form a spiraled dough. Fold over the corners and seal the edges by pinching the dough.
Place this in the loaf pan, seam side down. Repeat with all the dough portions.
Shaping dinner rolls
Divide the dough into 9 equal dough portions.
Take the corners of each dough portion, and press them in towards the middle of the dough. Lightly dust the smooth side and place the seam side down on the work surface.
Then cup your hands around the dough, and roll it around on your work surface to form a smooth, round dough ball.
Place the dough ball in an 8 or 9 inch square pan. Repeat with the remaining 8 pieces for a total of 9 dinner rolls.
Final proof and baking
Cover the loaf pan or square pan with plastic wrap and let this dough proof in a warm place until doubled in size. Once proofed, brush the top with an egg wash (egg yolk + water) or a milk wash (milk or cream).
Pre-heat oven to 350°F / 180°C. When the oven is preheated, place the pans in the oven to bake.
With bread rolls, it would only take about 20 – 25 minutes. But bread loaves can take longer (up to 35 minutes).
If you need to bake further after the bread has turned a golden brown color, just place a piece of foil over the bread to prevent the crust from burning. A dark brown crust is really delicious, but make sure to prevent it from burning!
I like to bake the bread until it reaches an internal temperature of about 190°F / 88°C.
Once baked, remove the bread from the oven and let it rest just for a few minutes.
Then turn it out on to a wire rack to cool down.
How to enjoy this bread
This Japanese milk bread is easier to cut through when it’s at room temperature because of how soft it is. But you’re more than welcome to tear right into it while still warm! 🙂
My husband has declared this to be the best “regular” bread he’s ever had (because croissants still come first!), and constantly requests for it.
Enjoy it any way you do any other type of bread. Butter, jam, Nutella… any spread will be perfect with it.
I also make these Japanese egg salad sandwiches with this bread as well.
I’ve made other flavors of this bread as well and can’t wait to share them with you guys. Once you give this recipe a go, you’ll soon realize why this Japanese milk bread (aka Hokkaido milk bread or Shokupan) is so popular all over the world. And you’ll be inspired to make lots of different flavors as well.
Can I make this recipe by hand?
Yes! Since it’s a sticky dough, you have to patient with it.
Follow the recipe to mix the dough. Use a wooden spoon or a danish dough whisk to mix all the ingredients (except butter). You will end up with a really scraggly looking, sticky dough.
At this point, cover the bowl with plastic wrap and let it rest for 20 – 30 minutes. This resting time will help with gluten development.
After about 30 minutes, the dough should have transformed into a sticky but stretchy dough.
At this point, add melted, but cooled butter. Coat your hand with a little of the butter as well, and start to stretch the edges of the dough towards the middle. Slap the dough in the bowl to incorporate the butter into the dough and to knead it at the same time. You will have to knead by hand like this for about 5 – 7 minutes, until the dough surface begins to look smooth.
Proof the dough in the fridge overnight, OR in a warm place until doubled in size, and then proceed with the rest of the recipe.
Can I make this in a bread machine?
I haven’t tried that because I don’t own a bread machine, but you should be able to.
Remember this is a sticky dough, so don’t be tempted to add extra flour to rectify this. The kneading will bring the dough together.
Tips for perfecting Japanese milk bread recipe
Get the consistency of the tangzhong correct. It should be like a thick paste when at room temperature. This ensures that it adds the right amount of moisture to the bread loaf.
Make sure the tangzhong is at room temperature when it’s added to the dough.
Activate the active dry yeast to make sure the yeast is still active, and to make sure it dissolves well.
Make sure to not let the salt come in direct contact with the yeast.
Use bread flour to get the chewy texture and for better gluten development.
Add a little dry milk powder to get a milky taste and an even softer texture.
The dough will be very sticky. Knead the dough until the gluten develops properly. The dough will turn from a sticky, scraggly dough to a shiny, smooth, tacky dough.
Prep your loaf pan (or square pan for dinner rolls) by brushing them with butter. You can additionally coat it with flour too.
Do not allow the bread loaf to cool down to room temperature while still in the loaf pan. The condensation can cause the bread to become soggy.
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Japanese Milk Bread
Ingredients:
Tangzhong
- 60 mL water ¼ cup
- 60 mL milk ¼ cup
- 23 g bread flour
Japanese Milk Bread
- Tangzhong room temperature
- 120 mL milk ½ cup, lukewarm
- 7 g active dry yeast 2 - 2 ¼ tsp
- 50 g sugar ¼ cup
- 15 g dry milk powder 2 tbsp
- 1 egg
- 350 g bread flour about 2 ⅔ cups, spoon and leveled
- 1 tsp sea salt
- 58 g unsalted butter softened, 4 tbsp / ½ stick
Instructions:
Tangzhong
- Place the water in a small saucepan. Add the bread flour and whisk until you have a smooth mix with no lumps. Add the rest of the milk and whisk to combine.
- Heat over medium heat while whisking constantly until the mixture thickens. The resulting mixture should have a thick, pudding-like consistency.
- Scrape the mixture into a bowl and then cover with plastic wrap. Make sure the plastic wrap is touching the surface of the tangzhong to prevent a skin from forming on top.
- Allow the tangzhong to cool to room temperature.
Japanese milk bread dough
- In your mixing bowl, place the lukewarm milk and dissolve about 1 tsp of the sugar in the liquid. Sprinkle the yeast over the milk and stir gently to mix. Allow the milk + yeast mixture to stand for about 10 - 20 minutes until the yeast is activated. The mixture should become bubbly and frothy on the surface.
- Once the yeast is activated, add the milk powder (if using), the rest of the sugar, tangzhong, the egg, flour, and finally the salt.
- Using a spatula, mix the dough to combine the ingredients and to help form a scraggly dough.
- With the dough hook attached to your mixer, knead the dough for about 5 minutes on a low speed (speed 2 or 3). The dough will be very sticky and stick to the sides, but continue mixing and the dough will start to come together.
- After 5 minutes of kneading, add the butter in 3 - 4 additions, mixing for about 20 seconds in between. Scrape down the sides and the bottom of the bowl to make sure the dough mixes well.
- Once all the butter is incorporated into the dough, turn up the speed to 4 - 5 (medium speed) and knead for a further 5 - 7 minutes. Scrape the bowl once or twice while kneading.
- The dough should become smooth, satiny and pull off cleanly from the sides of the bowl.
- Place the dough on a lightly floured surface and shape the dough into a ball. Then place the dough back in the mixing bowl and cover with plastic wrap.
- Keep the bowl in a warm place and allow the dough to double in size (about 1 - 2 hours, depending on the weather/ambient room temperature).
- When the dough has proofed in a warm place, you can transfer it to the fridge for a couple of hours just to make it a little easier to handle. THIS IS AN OPTIONAL STEP.
- Alternatively, place the bowl in the fridge and let it slow proof for about 12 hours. The dough will also be easy to handle when chilled.
- Once the dough is proofed and you’re ready to shape the dough, prepare the loaf pan. Butter 1 - 4.5 x 8.5 inch loaf pan and dust the pan with flour. If making dinner rolls, butter a 9 or 8 inch square cake pan, and dust the sides with flour. Set aside until needed.
- Turn the dough out onto a lightly floured surface and press all the excess air out of the dough.
Japanese milk bread loaf
- Weigh the dough, and divide it into 4 equal portions.
- Roll out each dough portion into a six inch (approximately) square.
- Fold the opposite corners of the square in towards the middle.
- Roll up this piece of dough, starting from the pointed end. Make sure you roll up the dough firmly, and a little tightly. If it’s too loose, you may end up with large holes in the baked bread.
- Once you’ve rolled up the dough to the top, fold the pointed edge in and pinch the seam to seal.
- Place the rolled up dough in the dough pan, seam side down. There will be 4 rolls per loaf pan.
- Repeat with all the dough portions and place them in the loaf pan.
- Cover the loaf pan with plastic wrap and let the dough proof in a warm place, until doubled in size. This can take about 1 - 2 hours depending on the ambient room temperature. The dough should rise to just below the top of the loaf pan.
Japanese milk bread rolls
- Divide the dough into 9 equal pieces.
- Roll each piece into smooth, round dough balls and place them in the square baking pan, with about ¼ - ½ inch of space between each ball. Each square baking pan should have 9 rolls each.
- Cover the baking pan with plastic wrap and let the dough proof in a warm place, until doubled in size. This can take about 1 - 2 hours, depending on the ambient room temperature.
Baking the bread
- Preheat oven to 350°F / 180°C. Once preheated, AND the bread is proofed, brush the top of the bread dough with a milk wash (for a more matte crust), or an egg wash (for a glossy crust). Bake in the preheated oven for 30 - 35 minutes (for the loaf), or 20 - 30 minutes (for the bread rolls). If the bread starts to caramelize too much in the oven, place a piece of foil over the surface of the bread to prevent it from burning.
- If you have a thermometer, bake until the internal temperature is about 190 - 205°F (88 - 96°C).
- Remove the loaf pan / baking pan from the oven and let it cool for a few minutes.
- Turn the dough out onto a wire rack and let it cool down further.
- This bread is easier to slice when at room temperature, but can be enjoyed warm too.
Tips & Tricks
- If you make a small indent on the dough with your finger tip and it bounces back slightly, then it's ready to be baked.
- If the indentation stays, it's starting to over-proof, so bake it as quickly as possible.
- If the bread deflates when poked with a finger, then it has definitely over-proofed and may need to be re-done.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Emma says
Can I use condense milk instead of milk powder?
Dini says
Hi Emma
Yes you can.
Hope that helps
Ida says
I omitted the 1/4 cup of sugar by accident and it still came out tasty, which was just as well because we ended up eating it with a great jam. Thanks!
Mita says
Hi Dini,
Thanks for your recipe. Tried it using bread machine and not going well. The dough is proofed ok, but when it baked, it become dense and flat. Reading some comments, i think it’s over proofing. I use “quick bread” mode here, btw. So, my question is, if I use my bread machine original recipe (which went well so far) and tried to apply tangzhong method, should i use 75% hydration rate concept based on my original recipe? I read it on King Arthur website. Any thought? Thanks, again! 🙂
Dini says
Hi Mita
I haven’t made this bread in a bread machine unfortunately. Loaves become dense when they are over proofed, but also when they are not kneaded enough. This is why I prefer to knead my dough in a mixer so I can make sure each step is achieved.
I also can’t really comment on another recipe with 100% certainty since I haven’t tried it. With converting regular bread to tangzhong, there should be an increase in hydration but the bread recipe still won’t work if the bread isn’t kneaded properly and isn’t proofed properly.
Hope that helps!
Mita says
Thanks, Dini!
Really appreciate your thoughts. Well, I guess we’ll never know if we haven’t try, aren’t we?
Thanks, and stay safe!
John says
I think the servings calculator might not be accurate. Tried this recipe utilizing 27 servings and the amount of yeast that the calculator suggested was way too much. Breads came out with overpowering alcoholic odor. It smelled like the bread was soaked in beer haha. Just for background i followed recipe and proofed in fridge for 12 hours, formed dough, and then proofed again for 1 hr in an oven w/light & steam.
Dini says
Hi John
When making bread in very large quantities, the yeast might be too much (depending on the type and activity of the yeast). However, I haven’t had an issue doubling my recipe and the yeast for two loaves.
If the yeast flavor was too strong for larger quantities, then I recommend,
1) Reducing the yeast by about 25%
2) Making sure the dough isn’t overproofed (shorter time in the fridge).
Hope that helps
claire says
Hi i hv not made it yet but can i add fillings in the bread like choco chips ?
Dini says
Hi Claire
Yes you can add chocolate chips to the bread. I recommend adding them after you have added the butter, so that the dough has a chance to develop gluten.
You may need to mix the dough a little longer to develop the gluten to the right consistency too.
If you’re using it as a filling, then you can just follow the recipe as is, and use the chocolate chips inside of bread rolls or roll up the chocolate like cinnamon rolls too.
Hope that helps!
sherry burga says
Amazingly good! I made rolls and ate way too many!
Sindhi says
I am not a baker and do baking just for fun. The step by step instruction is very clear and help me alot. I am happy with the result and make this recipe as my favorite
Ruth Zau says
This recipe is so good and fool proof! The bread is amazing- so soft and fluffy. I want to make it every week! Thank you so much!
John says
Hi, can the sugar be brown sugar? Thank you.
Dini says
Hi John!
Yes you can use brown sugar or even honey / maple syrup in this recipe.
Shawn Lewis says
I followed this recipe perfectly and carefully but it was still way too dry. Nothing like your photos or your descriptions of how the dough should look at each stage unfortunately. Not sure what is going on. Any ideas? Maybe the bread flour I am using is different somehow? I tried a second time thinking my measurements must be off and got the same issue. I tried a third time and ended up adding almost 1/4 cup more milk to the recipe to get the texture your pictures show. Now it seems perfect.
Dini says
Hi Shawn
If you used cup measurements, there’s a big chance of adding too much flour. Cup measurements tend to add too much flour depending on how you add the flour to the cup.
If extra flour was added, then it would indeed be too dry! But you added extra liquid to compensate for the flour, which fixed the issue!
If the bread flour you use has extra protein there can be a little variation, but not so much to make the bread too dry.
I make this bread dough at least once a month as it’s one of our favorite everyday sandwich breads, and it always comes out really soft 🙂 They make amazing sandwiches too!
Shawn Lewis says
Yes! That was my issue. I did it again and used grams and it came out perfect, thanks for the help
Casey says
I made hamburger buns with this recipe. Best bread I’ve ever made!
I love it when things turn out perfect the first time!
Shawn says
Help! Your recipe has all the proper conversions accept for the 23 g bread flour in the Tangzhong. How many table spoons or teaspoons or cups is 23g? I want to be sure I do this correctly. Thanks
Bella says
Does this bread bake better when done with a slow proof in fridge or regular proof?
Dini says
Hi Bella
If I have time, I always do both before shaping the dough. If I’m pressed for time I do the room temperature proof before shaping the dough. Without the slow proof the dough can be a little stickier to shape though.
You can also do just an overnight proof, but the final proof will be very long as the dough needs to proof properly after being shaped and before baking.
Hope that helps
Melody says
Hi after overnight proofing. I divide and make the japanese milk bread rolls. But do i need to proof it again? If yes, how long?
I baked it straight.. turned out not as fluffy but still ok..
Dini says
Hi Melody
As it stated in the recipe, and in detail in the post, you do need to proof before baking.
Any bread recipe requires proofing after shaping, before baking. Otherwise the bead will be dense.
Serena says
Hi, I’d like to try proofing the dough overnight in the fridge. Do I need to bring it back to room temperature or can I just continue next steps while chilled?
Dini says
Hi Serena
I proof the bread in the fridge, so that the bread will be easier to handle. So I do shape the bread while the dough is still chilled.
Hope that helps
AJ Smerdon says
I definitely want to try this, but I have to ask, will just any bread flour work? I can probably get ahold of some really great homestyle white bread flour and I’m hoping it’ll work just the same as Japanese bread flour.
Dini says
Hi AJ
You should be able to use any bread flour. Depending on the protein content, you may need to adjust the liquid amount slightly to get the same consistency.
Snoop says
Brilliant description. First time I made Japanese milk rolls it was not to your recipe and I just didn’t trust it once the dough was mixed. But you’ve really nailed it. Will check out your other recipes with total confidence. Many thanks.
Jamz says
best bread recipe i have tried
Nisha says
Loved the recipe very much.
Veronica says
I love this recipe so much! Made a savoury version and even my boss love it!
I melted butter together with salt, loads of spring onions and garlic. And then slather this mixture on the rolls (replacement of milk/eggs) before popping them into the oven!
Gonna try putting in some cheese in the middle of these garlic rolls! >w< YUMZ!
MikeyM says
Hey Vee I’m in the process of making some – like your idea on savoury buns; question: did you drop the sugar amount? 50g pretty high…I’m waiting to see how these “originals” turn out before experimenting!
Maricel says
Thanks for this recipe i have been addicted to it. My family and I absolutely loves it. I even used the dough for cinnamon rolls and last night pizza dough. It’s amazing as a pizza dough – so much lighter and tastier.
Ai says
I love this recipe. I Made loaf turn out great, just wondering that if I made double batches, Are the baking time and oven degree same as baking one loaf/rolls , thank you for sharing this rwcipe
Shira hayat says
I’ve made the recipe a couple of times and turned out great! I want to make different flavors and additions to it – what have you tried and what can I do to make it a bit more interesting?
Dini says
Hi Shira!
I’m glad you liked the recipe!
There are different ways you can add flavors. I have substitutes 1/2 of the liquid with fresh beet juice or carrot juice to make colored loaves. I have had readers who have added cinnamon and raisins to the loaf or chocolate chips to make different types of loaves too.
I have also made ube swirled rolls, that you can find here. You can substitute the ube with nutella or cinnamon sugar to make different sweet rolls.
Hope that helps
Faye says
Hi, do you think I can use a 13x4x4 pullman loafpan this big? Thanks
Dini says
Hi Faye
I’m not sure. the volume of a 9 x 5 loaf pan is about 135. The volume of your pan is 208. So it is possible the loaf will fit inside a pullman loaf. I haven’t tried it myself, so I can’t be 100% sure though.
The height will be less, which is possible what you might be going for if you’re using the lid for the loaf pan as well?
I hope that helps!
Cathy says
Will definitely try out your recipe. I want to try and improvise mine.
Vireen says
Hi. Can I leave out the egg?
Dini says
Hi Vireen
You can leave out the egg, but replace it with milk. Preferably full fat or 2% milk. 1 egg = approximately 55-60g of milk.
Bilal says
Verry nice♥️♥️♥️
Lola says
Family’s favourite! Go-to milk diner roll recipe. Made this several times already and even I had issues w first proofing at one point, it was still a best seller. Follow everything to the T. You’ll never look back 🙂
Jacqueline says
Can this be made with all purpose flour?
Dini says
Hi Jacqueline
This can be made with AP flour, but due to the lower gluten content, it won’t be as chewy if made with bread flour.
Hope that helps!
Emely says
I have been using your recipe for quite a while, and each time I end up with an absolutely gorgeous loaf of bread. This recipe is perfect as it is. I’ve been experimenting with whole grains lately, so today’s loaves will be made with Red Fife and a heritage grain called Rouge de Bordeaux. Both deepen the color of the loaf, and the taste is both nutty and sweet. Thank you for sharing such a wonderful and solid recipe! Happy baking!
BladeSpringSun says
Hi, can I have the exact size of your mold?
Dini says
Hi BladeSpringSun
My loaf pan is a 8.5 x 4.5 inch loaf pan. You can also use a 9 x 5 inch loaf pan as well.
Hope that helps!
Cindy Graham says
Great recipe, not difficult to make and the results are so beautiful!
I made rolls for a dinner I’m having with family I rarely get to see, so I haven’t tasted it yet! But if they taste as good as they look and smell, they will be stupendous!
I love the way recipes are explained, the processes and why things are done. Love the science behind cooking, baking! So I was thrilled to find your site!
Dini says
I’m so happy the recipe turned out well, and the instructions were helpful Cindy! 🙂 Thank you so much for letting me know!
Daisy says
Hello!
This looks like a great recipe, but I was wondering if I could make it with salted butter as this is all I can find in the fridge. Would it affect the yeast?
Thanks,
~Daisy
Dini says
Hi Daisy!
Since this bread doesn’t use alot of butter, it would be ok to use salted butter. It shouldn’t have an impact on yeast growth. But you may want to reduce the salt just a smidge, to prevent the bread from being too salty (if you’re sensitive to salt).
I hope that helps!
Manori says
Hi. Can I please know whether the temperature of the oven is for a fan oven or not? Thanks
Dini says
Hi Manori
The oven temperatures are for a conventional oven (without fan).
Hope that helps!
Carol says
Delicious!
Angie says
Would this fit in a Pullman pan?
Dini says
Hi Angie
I haven’t tried to bake this in a pullman loaf tin, so I’m not sure if it will fit. Depending on the size, it should work though.
Dee says
Tried several recipes and this was the best! Thank you. Would using condensed milk work if trying a sweeter bread?
Dini says
Hi Dee!
I’m glad that you enjoyed the recipe! 🙂
You could try condensed milk. It definitely will make it sweeter, but I’m not sure how sweet it will end up being. Because condensed milk is thicker in consistency, the dough consistency may change too, but I’m not 100% sure since I haven’t tried it myself. If you do give it a go, and it comes out well, please let me know! I’d love to know 🙂
Hope that helps!
Dee says
So I tried condense milk and it turned out ok. I took about 3 tablespoons of condense milk and dissolved it into water to replace the milk in the recipe. It did not seem to change the flavor too much. I also experimented with replacing milk with buttermilk and this was the best option! The buttermilk seemed to created a softer texture and added flavor. Thought you’d want to know 🙂
Dini says
That’s good to know! Thank you so much for letting me know Dee! 🙂
Afi says
Made it for twice, love it. Thank you for your recipe
Diana says
It’s our new white bread favorite! My oldest granddaughter want me to teach her to make it..
ariel says
I made this recipe, and I loved it! It was a bit too sweet for my normal bread but is was still excellent!
Steph B says
Love this bread. I bake bread quite often, but this is something else. I doubled everything so I could make rolls and a loaf – the rolls are just out of the oven and the smell is so fabulous that I confess I’ve eaten one without waiting for it to cool, goodness its lovely, really rich flavour but so so soft. The loaf is cooking now, and that’s looking pretty fab too 🙂 Thanks so much for this recipe, I will definitely be using your recipes again
Dini says
I’m so glad you enjoyed the recipe Steph! Thanks so much for letting me know. It really is a very fluffy bread 🙂
Carmen Stevens says
Thanks for the recipe. It is very easy to follow which is great as I made these with my 9 year old son. I used it for mini burger buns for tonight.
Natalie says
So soft and pillowy! Didn’t have a square pan for the rolls so I made it in a ring-shaped cake pan – it was awesome!
Rick says
Amazing…
Susana says
Excelent description !
Carolyn says
A question for you rather than a comment .. want to try it but nearest thing I have to milk powder is Coffee Mate .. will that work or do I need to buy some milk power? Thanks
Dini says
Hi Carolyn
You can leave out the milk powder if you don’t have any. I don’t recommend adding coffee mate to this recipe.
I hope that helps!
Carolyn says
Thanks so much for that. Best to try without then. I didn’t think coffee Mate seemed right! Much appreciated.
Nickolas says
If you don’t have milk powder, just use only evaporated milk for this recipe where it calls for milk or water. It’ll have the same effect.
Sems says
Love this recipe! Can confirm it works with a bread machine. I added the butter in the beginning with the rest of the ingredients.
Amanda says
This recipe is perfect! I’ve been searching for the perfect, soft bread recipe for my business and this is it! It even remains soft days after! Doesn’t dry out like others. Highly recommend to everyone to try!
Vhee says
I loved it. Followed everything to the T. It tastes delicious and texture was perfect.
Kanika says
You put everything in grams and ml but milk in cups. It is confusing
Dini says
Hi Kanika, 1/2 cup milk is 120 mL. I have now included this in the recipe.
Jane Cimone says
Excellent recipe! I love this website, instructions are so easy to follow, and the final result always a success! Genius! Thank you Theflavourblender
Dini says
Thank you Jane, I’m so glad you enjoyed this recipe and others! 🙂