Just 1 Secret Makes This Bread So-SOFT and Cloud-like - Stays Fresh for Days! No eggs.

Ingredients

• 500 ml Whole Milk (Divided: 250 ml for tangzhong, 250 ml for dough; room temperature)
• 500 g Bread Flour (13.7% protein; sift before use)
• 30 g Granulated Sugar (About 2 Tbsp)
• 7 g Instant Dry Yeast (2 tsp; can substitute active dry yeast (activate in lukewarm milk))
• 8 g Salt (1.5 tsp fine sea salt)
• 30 g Unsalted Butter (Softened to room temperature)
• 1 spray Vegetable Oil Spray (For greasing bowl and loaf pan)
• 15 ml Whole Milk (for wash) (Brush lightly on top before baking)

Instructions

1. Make the Tangzhong (Roux)

   In a small saucepan combine 250 ml whole milk and 30 g bread flour. Whisk until completely smooth with no lumps.

   Time: PT5M

2. Cook the Tangzhong

   Place the saucepan over low heat, stirring continuously. When the mixture thickens to a paste (about 65 °C), remove from heat.

   Time: PT5M

   Temperature: 65°C

3. Cool the Tangzhong

   Transfer the tangzhong to a bowl and let it cool completely (room temperature).

   Time: PT10M

4. Prepare Yeast Mixture

   In a medium bowl combine the remaining 250 ml milk, 30 g sugar and 7 g instant yeast. Stir briefly. If using active dry yeast, dissolve it in lukewarm milk first.

   Time: PT5M

5. Sift Dry Ingredients

   Sift the 500 g bread flour into a large mixing bowl, then add 8 g salt and mix briefly.

   Time: PT5M

6. Combine Tangzhong and Dry Ingredients

   Create a well in the flour mixture, add the cooled tangzhong, and start mixing on low speed until just combined.

   Time: PT3M

7. Add Yeast Mixture Gradually

   Slowly pour the yeast‑milk mixture into the dough, a little at a time, allowing the dough to absorb liquid before adding more.

   Time: PT5M

8. Knead the Dough

   Knead on low to medium speed for about 20 minutes until the dough is soft, elastic, and slightly shiny. If the dough is too sticky, add a tablespoon of flour; if too dry, add a tablespoon of milk.

   Time: PT20M

9. Incorporate Butter

   Add the softened 30 g butter in small pieces and continue kneading until fully absorbed and the dough feels rich and elastic.

   Time: PT5M

10. First Rise (Bulk Fermentation)

    Lightly oil a large bowl, place the dough inside, cover with a lid or damp towel, and let rise until doubled in size.

    Time: PT60M

11. Shape the Loaf

    Turn the dough onto a lightly floured surface. Divide into 2 equal pieces. Flatten each piece into a long oval, fold the long sides toward the center, then roll tightly from the short end like a jelly roll. Pinch the seam closed.

    Time: PT15M

12. Second Proof in Pan

    Place the rolled loaves seam‑side down in a greased 13×8 in loaf pan, side by side. Cover and let proof until the dough reaches about 80 % of the pan height.

    Time: PT45M

13. Preheat Oven & Prepare Milk Wash

    While the dough proofs, preheat the oven to 170 °C. Lightly brush the top of the loaf with 15 ml milk.

    Time: PT10M

    Temperature: 170°C

14. Bake the Bread

    Bake for 30 minutes until the crust is golden and the loaf sounds hollow when tapped on the bottom.

    Time: PT30M

    Temperature: 170°C

15. Cool and Serve

    Remove the loaf from the pan, let it cool on a wire rack for at least 20 minutes before slicing.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Milk: 2% Milk, Almond Milk (reduce sugar)
• Instead of Bread Flour: All‑Purpose Flour (may need extra liquid)
• Instead of Granulated Sugar: Honey (reduce other liquid), Coconut Sugar
• Instead of Instant Dry Yeast: Active Dry Yeast
• Instead of Salt: Kosher Salt (adjust amount)
• Instead of Unsalted Butter: Margarine, Vegetable Shortening
• Instead of Vegetable Oil Spray: Light Olive Oil (brush)
• Instead of Whole Milk (for wash): Egg wash (1 egg + 1 Tbsp milk)

Equipment Needed

• Small Saucepan
• Whisk
• Mixing Bowls (medium & large)
• Kitchen Scale
• Stand Mixer with Dough Hook (or hand mixer)
• Rolling Pin
• Loaf Pan (13×8 in)
• Pastry Brush
• Oven
• Kitchen Towel or Plastic Wrap
• Spatula or Dough Scraper
• Spray Bottle (oil)

Critical Steps — Do Not Skip

• Tangzhong must be cooked gently and cooled completely
• Slow addition of yeast mixture to control dough texture
• Butter must be fully incorporated without melting
• Proper sealing of the seam during shaping
• Final proof to 80 % of pan height before baking

Chef Tips from the Video

• Weigh ingredients for consistency; use a kitchen scale
• Let the dough rest uncovered for 10 minutes after kneading to relax gluten
• For an extra glossy crust, brush with melted butter immediately after baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly; lasts up to 3 days

Freezer: Freeze sliced pieces in airtight bag for up to 1 month; thaw at room temperature

Room temperature: Best eaten same day; up to 24 hours if wrapped

Make-Ahead Tips

• The dough can be refrigerated for an overnight cold proof (reduce yeast to 5 g)
• Baked loaf freezes well; reheat slices in a toaster or oven

Frequently Asked Questions