There’s something deeply nostalgic about soft milk bread—its cloud-like texture, hint of sweetness, and golden crust evoke warmth, love, and the smell of home. Whether it’s your morning toast or an indulgent slice warm from the oven, this bread is comfort in edible form.
A Little History
While enriched breads have been around for centuries, the modern form of milk bread—especially the iconic shokupanof Japan—rose to popularity in the early 20th century. It’s often made using the Tangzhong method (a roux of flour and liquid) for superior softness and shelf life.
Across Europe, similar versions exist: French brioche, Italian pan di latte, and even German milchbrot. What unites them is their luxurious texture, mild sweetness, and universal appeal.
Ingredients
For the Dough:
3 ½ cups (450g) all-purpose or bread flour
¼ cup (50g) sugar
2 ¼ tsp (1 packet) instant yeast
1 tsp salt
1 large egg
1 cup (240ml) warm whole milk
¼ cup (60ml) heavy cream
4 tbsp (56g) unsalted butter, softened
Optional Egg Wash:
1 egg + 1 tbsp milk, beaten
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