Milk bread is divinely fluffy, with a downright cloudlike ivory interior and a bronzed, resilient crust that adds to the delicate textural contrast. Its soft and springy texture is thanks, in part, to the tangzhong, a Japanese technique of creating a smooth paste flour and milk. Our Japanese Milk Bread Loaf gets its stunning look from an easy shaping technique. The dough can also be shaped into round buns, as we’ve done for our Almond Cream Buns, or you make beautifully flecked Scallion Ropes sprinkled with sesame seeds and sea salt.
Click here to download a printable PDF of this lesson, or keep scrolling to view our digital lesson.
And be sure to join us for Baking School with Williams Sonoma on Monday, May 15, 2023, at 5 p.m. PT. Brian Hart Hoffman will be joined by test kitchen director, Laura Crandall, to demonstrate the tips and tricks for making this incredible milk bread!
Excellent recipes require wonderful ingredients. Here’s how our recipes’ ingredients contribute to making the very best milk bread loaf, buns, and ropes.
WHOLE MILK: Milk is one of two ingredients used to make tangzhong, which is essential for milk bread. The fat in whole milk adds tenderness and…