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Epicurious

Milk Bread

3.6

(5)

Two loaves of Milk Bread being sliced and served.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

My dear friend Alina grew up in Japan and is always texting me pictures of a cool breakfast pastry or cookie or bread that she’s dying for us to try. Recently when Christopher and I traveled to Tokyo, she gave us the firm directive to eat milk bread (and also bring some back for her). She described it as soft and sweet and fluffy and unlike anything you can find in the States. We searched everywhere we went but couldn’t find it, so when I returned home I was determined to make it for her. I loved learning about using tangzhong, which is a technique that mixes a cooked flour mixture into bread dough to keep the bread tender and fresher for longer. We often think of great bread as hailing from Old World Europe, but making this reminded me that amazing bread is made in Asia as well. This is a beautiful bread and, as Alina promised, worth the long hunt.

Cooks' Note:

Tangzhong can be stored in an airtight container in the fridge for up to 1 day. Milk bread is best served the day it is baked, but you can store it at room temperature in a paper bag for up to 2 days, or well wrapped in plastic wrap in the freezer for up to 3 weeks. If frozen, milk bread is best sliced and toasted to freshen it up.

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