Soft vanilla milk bread

Here’s a tried-and-true recipe for Soft Vanilla Milk Bread—light, fluffy, slightly sweet, and perfect for toast, sandwiches, or just enjoying fresh. This is the Japanese-style “Hokkaido milk bread” method using a tangzhong (water-roux) for extra softness and shelf life.

Ingredients

For Tangzhong (water roux):

• 3 tbsp bread flour
• ½ cup (120 ml) milk

For the Dough:

• 2 ½ cups (320 g) bread flour
• 2 tbsp sugar
• 1 tsp salt
• 2 tsp instant yeast
• ½ cup (120 ml) warm milk
• 1 egg, room temperature
• 3 tbsp unsalted butter, softened
• 1 tsp vanilla extract

Optional: Egg wash (1 egg + 1 tsp water) for a shiny crust

Instructions

1. Make the Tangzhong:

1. In a small saucepan, whisk together 3 tbsp flour and ½ cup milk until smooth.
2. Cook over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency (about 3–5 minutes).
3. Remove from heat and let cool to room temperature.

2. Make the Dough:

1. In a large mixing bowl, combine bread flour, sugar, salt, and yeast.
2. Add warm milk, egg, vanilla, and the cooled tangzhong. Mix until it forms a rough dough.
3. Knead in softened butter until the dough is smooth, elastic, and slightly tacky (about 8–10 minutes by hand or 5–6 minutes in a stand mixer with dough hook).

3. First Rise:

1. Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp towel.
2. Let it rise in a warm place until doubled in size (1–1.5 hours).

4. Shape the Loaf:

1. Punch down the dough gently and divide into 3–4 equal portions.
2. Roll each portion into a smooth ball or oval, then place them side by side in a greased 8×4-inch loaf pan.

5. Second Rise:

1. Cover the pan and let the dough rise again until it reaches just above the rim of the pan (about 45–60 minutes).

6. Bake:

1. Preheat oven to 350°F (175°C).
2. Optional: Brush the top with egg wash for a golden, glossy crust.
3. Bake 25–30 minutes until golden brown on top. If the top browns too quickly, cover loosely with foil.
4. Remove from oven and cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Ultra-Soft Bread:

• Use bread flour for strong gluten—gives a soft, pillowy texture.
• Tangzhong is key; don’t skip it if you want that fluffy, long-lasting softness.
• Avoid over-kneading; dough should be smooth and elastic but not dry.
• Store in a plastic bag at room temperature—stays soft 2–3 days.

If you want, I can also give a faster no-tangzhong version that’s still soft and slightly sweet—perfect if you’re short on time.

Do you want me to provide that version too?