Fluffy Milk Bread Loaf

Soft, pillowy, and perfect for sandwiches or toast 😍
Here’s a Fluffy Milk Bread Loaf that pulls apart like a cloud ☁️🍞

🍞 Fluffy Milk Bread Loaf (Hokkaido-Style)

Ingredients

• 3 cups (360 g) all-purpose flour
• ¼ cup (50 g) sugar
• 1 tsp salt
• 2¼ tsp (1 packet) instant yeast
• ¾ cup warm milk (not hot)
• 1 large egg
• ¼ cup (60 g) unsalted butter, very soft

For brushing

• 2 tbsp melted butter or milk

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Instructions

1. Mix dough
   In a bowl, combine flour, sugar, salt, and yeast.
   Add warm milk and egg. Mix until dough forms.
2. Knead
   Knead 8–10 minutes (by hand or mixer).
   Gradually knead in soft butter until smooth and elastic.
3. First rise
   Place dough in a greased bowl, cover.
   Let rise 1–1½ hours until doubled.
4. Shape
   Punch down dough, divide into 3 equal pieces.
   Roll each into a log and place side-by-side in a greased loaf pan.
5. Second rise
   Cover and rise 35–45 minutes until puffy.
6. Bake
   Bake at 350°F (180°C) for 28–32 minutes, until golden.
7. Finish
   Brush warm loaf with butter. Cool slightly, then slice.

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Tips for Extra Fluffiness

• Use warm milk (not hot)—about body temperature
• Don’t add extra flour; dough should be soft
• For ultra-soft crumb, replace 2 tbsp flour with cornstarch

Variations

• Sweet milk bread: add 2 tbsp condensed milk
• Dinner rolls: shape into balls, bake 18–20 minutes
• Pull-apart loaf: roll with butter + sugar before shaping

If you want a no-egg version, tangzhong method, or bread machine recipe, just tell me 😊