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Milk Bread for Bread Machine with No Tangzhong Recipe

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3.9 from 300 reviews

  • Author: Sophia
  • Total Time: 2 hours 55 minutes
  • Yield: 1 loaf (approx. 8-9 slices)
  • Diet: Low Fat

Description

This Milk Bread recipe designed for a bread machine produces a soft, fluffy, and slightly sweet loaf without using Tangzhong. Instead, it incorporates milk powder to enhance the bread’s rise and texture. The process involves mixing wet and dry ingredients separately, using instant yeast, and utilizing the bread machine’s dough cycle and rising functions before baking the bread for a tender, light crumb and mildly sweet flavor that pairs well with any meal.

Ingredients

Wet Ingredients + Salt

  • 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

Dry Ingredients

  • 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)

For Coating Bowls and Pan

  • 1 Tbsp unsalted butter

Instructions

  1. Prepare Wet Ingredients: Melt 60 g unsalted butter in the microwave at 50% power for 20-25 seconds until fully melted. Warm the 3/4 cup 2% low fat milk to about bath water temperature. Ensure the 1/4 cup water is room temperature and have 1 egg ready.
  2. Add Wet Ingredients to Bread Pan: Pour milk, water, melted butter, and egg into the bread machine pan. Add 1 tsp sea salt here to avoid inhibiting yeast activity.
  3. Prepare Dry Ingredients: In a bowl, mix together 365 g bread flour and 50 g sugar thoroughly. Add this dry mixture on top of the wet ingredients in the bread pan.
  4. Incorporate Yeast and Milk Powder: Make a small well in the center of the dry ingredients and add 7 g instant yeast there. Add 2 Tbsp milk powder to one corner of the pan.
  5. Start Dough Cycle: Place the pan in the bread machine and start the full Basic Dough cycle, which takes approximately 1 hour and 50 minutes including preheating and two proofing stages. If your machine lacks a dough cycle, use a stand mixer to knead and follow standard rising steps.
  6. Divide and Shape Dough: When the dough cycle finishes, punch down the dough and transfer it to a floured surface. Divide it evenly into two pieces. Lightly flour the surface and knead each piece a few times before shaping into smooth balls.
  7. First Rise: If your machine has a custom rise function, place both dough balls back in the bread pan side by side and let rise for 30 minutes. Otherwise, place each dough ball in separate bowls, cover, and let rise in a warm environment or 100°F oven for 20 minutes.
  8. Roll and Shape Logs: On a lightly floured surface and rolling pin, roll each dough ball into a rectangle approximately 12 inches long and 4-5 inches wide. Fold the top 3 inches down, then fold the bottom edge up the same amount, forming a square shape. Roll the dough tightly into a log starting from one end.
  9. Prepare Pan and Final Proof: Lightly butter the bread pan with 1 Tbsp unsalted butter. Place the two rolled logs snugly into the pan. Allow the dough to rise again in the bread machine for about 1 hour until the dough reaches approximately 70% of the pan height. Alternatively, let rise at room temperature or in a 100°F oven for 40 minutes if no custom rise function is available.
  10. Bake: Bake the bread in the bread machine for 50 minutes, selecting your preferred crust color (medium crust recommended). For a shinier top, optionally brush with milk or egg whites before baking. Note that the crust may not be as golden brown as oven-baked bread but the texture and flavor remain excellent.

Notes

  • You can substitute milk powder with Tangzhong (a roux of flour and milk/water) by reducing liquid accordingly; this also yields light, fluffy bread.
  • Ensure liquids and butter are warmed to activate yeast properly; cold ingredients may inhibit rising.
  • Instant yeast is preferred over active dry yeast for quicker and more reliable rising without prior activation.
  • If your machine does not have a dough or custom rise function, rising can be done manually in warm locations or a low-temperature oven as specified.
  • Butter the baking pan to prevent sticking and add flavor to the crust.
  • Use room temperature or warm water to help yeast activate effectively.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese-style

Find it online: https://sophiasrecipe.com/milk-bread-for-bread-machine-with-no-tangzhong-recipe/