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Milk Bread

This Asian milk bread recipe is a triumph. I’m not exaggerating when I tell that for months, we’ve searched and tested to nail down a perfect recipe for soft, buttery Asian bakery milk bread.

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Milk Bread

At Kindred, this dough is used to make the pan of warm pull-apart bread that’s gifted to each table, in addition to the house’s burger buns, split-top rolls, and sandwich bread. It’s as versatile as it is forgiving.

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Fool proof Hokkaido milk bread recipe with video. No Tangzhong needed. The bread is supper fluffy, moist, soft and tender with wonderful milky flavor.

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Milk Bread

Milk Bread: You’ll need: 2/3 cup heavy cream (at room temperature)1 cup, plus 1 tablespoon milk (at room temperature)1 large egg (at room temperature)1/3 cup sugar1/2 cup cake flour3 1/2 cups bread flour1 tablespoon active dry yeast1 1/2 teaspoons saltEgg wash: whisk together 1 egg with 1 teaspoon water

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This Japanese milk bread is the softest, lightest & fluffiest bread ever. Easily convert your regular bread recipe & you will never look back. I guarantee.

Hokkaido Milk Bread

This Japanese milk bread is the softest, lightest & fluffiest bread ever. Easily convert your regular bread recipe & you will never look back. I guarantee.

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