Name: Milk Bread for Bread Machine with No Tangzhong Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 2 h 55 min
Cuisine: Japanese-style
Ingredients: 3/4 cup 2% low fat milk (warmed or use bread machine preheat function); 1/4 cup water (room temperature); 60 g unsalted butter (1/4 cup, melted); 1 egg; 1 tsp sea salt; 365 g unbleached bread flour (2 3/4 cups); 50 g sugar (3.5 Tbsp); 2 Tbsp milk powder; 7 g instant yeast (1 packet, 2 tsp); 1 Tbsp unsalted butter

Jump to Recipe· 3.9 from 300 reviews

If you have ever dreamed of biting into the softest, fluffiest, melt-in-your-mouth loaf of bread, then this Milk Bread for Bread Machine with No Tangzhong Recipe is going to be your new best friend. Whether you’re a bread machine newbie or a seasoned pro, this recipe takes all the fuss out of making that perfect, pillowy milk bread without the extra step of making tangzhong. Each slice is tender and slightly sweet with a gorgeous tender crumb, perfect for sandwiches, toast, or simply enjoying with butter. It’s a straightforward, rewarding way to bring bakery-quality bread right into your kitchen effortlessly.

Ingredients You’ll Need

The image shows two balls of dough placed side by side inside a light gray loaf pan. Each dough ball has a smooth, slightly bumpy texture with a pale cream color. The dough looks soft and slightly sticky, filling most of the pan's space. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

All you need for this delightful milk bread are simple, everyday ingredients that come together beautifully to create a loaf filled with richness and fluffiness. From the creaminess of milk and butter to the gentle sweetness of sugar and the power of instant yeast, each plays a pivotal part in achieving that irresistible texture and flavor.

2% low fat milk (3/4 cup): Warming up the milk activates the yeast gently and adds moisture and tenderness to the dough.
Room temperature water (1/4 cup): Balances hydration and helps create a soft crumb without heaviness.
Unsalted butter (60 g or 1/4 cup, melted): Adds rich flavor and makes the bread deliciously tender.
Egg (1): Provides structure and a slight richness that enhances the texture.
Sea salt (1 tsp): Essential for flavor balance and without inhibiting the yeast.
Unbleached bread flour (365 g or 2 3/4 cups): Gives the bread strength and chewiness with a smooth crumb.
Sugar (50 g or 3.5 Tbsp): Adds sweetness and feeds the yeast for a nice rise.
Milk powder (2 Tbsp): Helps the bread rise higher and yields a soft, fluffy texture without tangzhong.
Instant yeast (7 g or 1 packet): The magic leavening agent that makes the dough rise quickly and reliably.
Unsalted butter (1 Tbsp for coating): For greasing the bread pan to prevent sticking and adding a subtle buttery crust.

How to Make Milk Bread for Bread Machine with No Tangzhong Recipe

Step 1: Prepare Wet Ingredients

Start by melting the unsalted butter until fully liquid but not hot. Warm the milk to about bath water temperature — this warm environment is perfect for waking up your yeast. Combine the milk, room temperature water, melted butter, egg, and sea salt directly into the bread machine pan. Adding salt with the wet ingredients ensures it won’t inhibit yeast activity during mixing.

Step 2: Mix Dry Ingredients and Add to Pan

Mix the bread flour and sugar together in a separate bowl first to ensure even distribution. Pour this mixture over the wet ingredients in the bread pan. Then create a small well at the center of the flour and add the instant yeast right into it. Scatter the milk powder either together with the yeast or in a corner of the pan to ensure it blends smoothly during kneading.

Step 3: Use the Bread Machine Dough Cycle

Close your bread machine and select the Basic Dough cycle. This cycle will gently preheat, knead, and proof your dough twice over approximately 1 hour and 50 minutes. Your dough will transform from a sticky mass to a smooth, elastic pillow with a feather-light bounce—trust the process and be patient!

Step 4: Shape the Dough

When the dough cycle finishes, carefully punch the dough down to remove excess air. Turn the dough onto a lightly floured surface and divide it into two equal portions. Lightly knead each portion and shape into tight balls. If your machine has a custom rise function, place both dough balls side by side into the greased bread pan; otherwise, let them rise covered in separate bowls in a warm spot or a low-temperature (100℉) oven for around 20 to 30 minutes.

Step 5: Roll and Fold Each Dough Ball

Lightly dust your work surface and rolling pin with flour. Roll each dough ball into an approximately 12-inch-long by 4-5-inch-wide rectangle. Fold the top third down and the bottom third up, creating a layered square, then roll it tightly from one end to form a neat log. This technique layers the dough slightly to create that characteristic soft, fluffy texture.

Step 6: Final Proof and Bake

Butter the sides of your bread pan with 1 tablespoon of unsalted butter, then nestle the two rolls side by side in the pan. Allow them to rise until they reach about 70 percent of the pan height—roughly an hour in the bread machine or 40 minutes at room temperature or in a warm oven. Finish by setting your bread machine to bake for 50 minutes, choosing your preferred crust setting (medium is ideal). Optionally, brush the top with a little milk or egg white for a subtle shine before baking. The crust color won’t be as dark as oven-baked loaves, but the taste is every bit as heavenly.

How to Serve Milk Bread for Bread Machine with No Tangzhong Recipe

The image shows two soft, golden brown bread loaves rising side by side in a light blue loaf pan. The tops of the bread are smooth with a few small cracks, displaying different shades of brown, from light golden to a darker toast color at the front loaf. The loaf pan sits on a white marbled surface, adding a clean and bright feel to the image. The bread looks fresh, with a slightly shiny crust but no crumbs or extra toppings visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes work wonderfully to enhance the natural richness of this milk bread. A pat of high-quality unsalted butter melting into a warm slice is pure bliss. For a touch of elegance, drizzle with honey or sprinkle with coarse sea salt before serving to make every bite burst with flavor harmonies.

Side Dishes

This milk bread pairs beautifully with sweet and savory spreads alike. Think fresh fruit preserves, creamy nut butters, or even a hearty bowl of soup or stew. Its tender crumb makes it a fantastic companion to breakfast favorites like scrambled eggs and avocado or a comforting grilled cheese sandwich.

Creative Ways to Present

Don’t just limit this bread to sandwiches and toast—try slicing it thick and using it as a base for elaborate open-faced sandwiches topped with smoked salmon and cream cheese, or make mini bread puddings as a delightful dessert. Toast the slices lightly and cut into cubes for bread crumbs with a buttery twist, perfect for sprinkling over casseroles.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, wrap your milk bread tightly in plastic wrap or an airtight container to keep it fresh and moist. Stored at room temperature, it will stay delicious for about 2 to 3 days, retaining that soft, fluffy texture that makes it so irresistible.

Freezing

If you want to enjoy this bread over an extended period, slice it and freeze in zip-top bags or airtight containers. Slices can be conveniently thawed one or two at a time, perfect for busy mornings or impromptu gatherings. When double-wrapped, the bread maintains its freshness for up to 3 months in the freezer.

Reheating

To revive your milk bread’s softness and warmth, toast slices gently or heat them in a 300℉ oven for 5-7 minutes. This makes the crust slightly crisp while restoring the delightful softness inside, just like freshly baked. If frozen, allow slices to thaw at room temperature for best results before reheating.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to activate active dry yeast in warm water beforehand, as it requires some time to bloom. Instant yeast is preferred here because it mixes directly with the ingredients, speeding up preparation and ensuring a reliable rise every time.

Do I really need milk powder if I’m not making tangzhong?

Milk powder helps to replicate the softness and tender crumb that tangzhong usually provides. It plays a crucial role in this no tangzhong recipe to keep the bread light and fluffy, so it’s best not to skip it unless you plan to substitute with tangzhong instead.

Why does the crust not brown much in the bread machine?

Because bread machines bake with a moist environment and closed lids, the crust tends to be paler and softer compared to oven-baked bread. This recipe recommends a medium crust setting and optional brushing with milk or egg white to improve color, but the taste is just as wonderful despite the lighter look.

Can I make this recipe by hand or with a stand mixer?

Absolutely! While designed for a bread machine, you can follow similar mixing and kneading steps with a stand mixer fitted with a dough hook. Be patient with rising times and use a warm, draft-free area to proof your dough well.

How can I make this bread vegan?

To veganize this recipe, substitute the milk with plant-based milk, replace butter with vegan margarine or coconut oil, and swap the egg with a flax egg or other vegan binder. Keep in mind the texture may slightly vary, but the bread will still be delicious.

Final Thoughts

This Milk Bread for Bread Machine with No Tangzhong Recipe is an absolute game changer for home bakers craving that iconic soft and fluffy milk bread without the extra step of making tangzhong. From simple ingredients to a hands-off bread machine process, it’s pure magic to enjoy warm slices fresh from the machine. Grab those ingredients, trust the journey, and treat yourself to bakery-quality milk bread any day of the week—you won’t regret it!