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Milk Bread


Units Scale

Dry Ingredients:

  • 2 1/2 cups of flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast


  • 3 tablespoons of whole milk, lukewarm
  • 3 tablespoons of water
  • 1/4 cup unsalted butter, melted
  • 12 tablespoons flour
  • 1 egg
  • 1/2 cup of whole milk, cold


  • 1 egg


  1. Mix all your dry ingredients together in a stand mixer with a dough hook, a large bowl can be used instead.
  2. In a small saucepan, combine 3 tablespoons of lukewarm milk, water, and flour and whisk over low heat. Do not stop whisking until a smooth paste forms.
  3. Once you have a smooth paste, remove from heat, add in your ½ cup of cold milk and egg while whisking until fully combined.
  4. Turn your stand mixer on low speed and slowly add in your Tangzhong and melted butter. Mix until a sticky ball of dough forms.
  5. On a well-floured surface, turn out the dough and knead for 5 minutes.
  6. Place dough ball into an oiled bowl and cover for an hour.
  7. Once dough has risen, turn out dough again onto a floured surface and knead for an additional 5 minutes.
  8. Cut dough into 3-4 equal sections and roll out each piece with a floured rolling pin.
  9. Roll each section up into itself and place in you oiled Lodge Dutch Oven side by side.
  10. Place your lid onto your Dutch Oven and let rise for another hour.
  11. Uncover bread and brush with a mixed egg on top of the loaf.
  12. Bake for 30-35 minutes in the oven at 350 degrees Fahrenheit.
  13. Enjoy with butter!