Name: Easy Milk Bread Loaf
Prep time: 30 min
Cook time: 35 min
Total time: 4 h 20 min
Cuisine: Asian
Ingredients: 3 1/4 cups bread flour; 3 tablespoons sugar; 2 teaspoons instant yeast; 1/2 cup cold water; 3/4 cup cold milk; 1 teaspoon sea salt; 3 tablespoons unsalted butter, softened; 1 tablespoon butter (for brushing); Flour (for dusting pan)

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Freshly baked milk bread is one of the most satisfying things I make at home. This soft and fluffy Asian-style loaf is rich in flavor, with a touch of milk fragrance that makes it perfect for both sweet and savory pairings. The best part? I don’t need to use the tangzhong method. The dough is straightforward, and the result is a pillowy loaf that never lasts more than a day in my kitchen.

Why You’ll Love This Recipe

I don’t use the tangzhong method, which saves a lot of time without sacrificing texture.
The loaf turns out fluffy, tender, and lightly sweet—ideal for sandwiches or toast.
I adapted this from the award-winning Taiwanese baker Pao-Chun Wu, so it’s rooted in expert technique.
I love how forgiving and approachable this recipe is, even for less experienced bakers.
I’ve made this dozens of times, and it always brings warmth to the kitchen, especially on a cold day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bread flour
sugar
instant yeast (I prefer Saf brand for the best texture)
cold water
cold milk
sea salt
unsalted butter
butter (for brushing)
flour (for coating the pan)

Directions

In a stand mixer, I combine bread flour, sugar, yeast, cold water, and milk. I knead it on low until it just comes together, then cover it and let it rest for 30 minutes.
After resting, I add salt and knead for a minute. Then I add the softened butter and continue kneading until the dough passes the windowpane test—this usually takes me 7 minutes.
I shape the dough into a ball and place it in a greased bowl to rise for about an hour until it doubles in size.
Once risen, I divide the dough into three equal parts (using a knife, not my hands), roll each into a ball, and let them rest under a towel for 15 minutes.
I roll each piece into an oval, roll it up into a log, and rest them again. Then I roll each one out again and roll it up like a cinnamon roll.
I place the shaped dough into a greased 10×5 loaf pan and let it rise until it fills about 80-90% of the pan (this takes 1 to 1.5 hours).
I preheat my oven to 375°F during the final proof. I bake the loaf for 30–35 minutes, covering it with foil after 15 minutes to prevent over-browning.
Right after baking, I drop the pan lightly on the counter to prevent shrinking, then remove the loaf and brush the top with melted butter. After 15 minutes of cooling, it’s ready to enjoy.

Servings and timing

This recipe makes 1 loaf (about 12 slices).
Prep Time: 30 minutes
Proofing and Resting Time: 3 hours 15 minutes
Bake Time: 30–35 minutes
Total Time: About 4 hours 20 minutes

Variations

I’ve swapped the water for all milk once, but I found the original version gives a fluffier texture.
To make smaller dinner rolls, I sometimes divide the dough into 9 pieces and place them in a square pan.
A vegan version is possible by using plant-based milk and vegan butter, though I personally prefer the original for the best texture.
Adding a bit of honey or vanilla extract gives a slightly sweeter flavor that pairs well with jam or whipped cream.
I’ve also tried topping the loaf with sesame seeds before baking for a nuttier finish.

storage/reheating

If I’m not finishing the loaf the same day (which is rare), I slice it and freeze the pieces in an airtight bag. When I want a slice, I toast it straight from the freezer. I don’t recommend refrigerating—it tends to dry the bread out. Reheating a slice in a toaster or toaster oven brings back that warm, fresh-baked feel.

FAQs

Can I use all-purpose flour instead of bread flour?

I don’t recommend it. Bread flour gives this loaf its signature chewy and fluffy texture.

Can I substitute the water with more milk?

I’ve tried it, but I found it makes the bread heavier. I like the original balance of water and milk best.

Can I use active dry yeast instead of instant yeast?

Yes, but I activate it in warm water first. I also use a bit more—about 1¾ tsp of active dry yeast.

Can I make the dough the day before and bake it later?

Absolutely. I’ve done the first proof overnight in the fridge, and it actually gives the bread an even better texture. Just expect the second proof to take a bit longer.

How do I know when the bread is fully baked?

I use a thermometer—once the internal temperature reaches 190°F (87°C), it’s done. If I don’t have a thermometer, I tap the bottom of the loaf and listen for a hollow sound.

Conclusion

This easy milk bread loaf has earned a permanent place in my baking routine. It’s soft, fluffy, and so simple to make—especially without needing a tangzhong starter. Whether I’m slicing it for sandwiches or enjoying it warm with butter, it never disappoints. Once I started baking this at home, store-bought bread just couldn’t compare.

Easy Milk Bread Loaf