Fluffy Milk Bread Loaf

 

Ingredients:

Tangzhong (for extra softness)

3 tbsp bread flour

½ cup milk

¼ cup water

Dough:

2½ cups bread flour

2 tbsp sweetener (erythritol or allulose for sugar-free)

1 tsp salt

2½ tsp instant yeast

½ cup warm milk (110°F)

1 large egg

3 tbsp unsalted butter, softened

Instructions:

1. Make the Tangzhong:

In a small saucepan, whisk flour, milk, and water over medium-low heat until thickened into a paste (about 2 minutes).

Remove from heat and let it cool.

2. Prepare the Dough:

In a large bowl, mix bread flour, sweetener, salt, and yeast.

Add warm milk, egg, softened butter, and cooled tangzhong.

Knead by hand (10-12 minutes) or with a stand mixer (7-8 minutes) until smooth and elastic.

3. First Rise:

Place the dough in a greased bowl, cover, and let rise for 1-1.5 hours until doubled.

4. Shape the Loaf:

Punch down the dough, divide into 3-4 equal portions, and roll each into a log.

Place them side by side in a greased 9x5-inch loaf pan.

5. Second Rise:

Cover and let rise 40-50 minutes until puffy and near the top of the pan.

6. Bake:

Preheat oven to 350°F (175°C).

Brush with a little milk or egg wash and bake for 25-30 minutes until golden brown.

7. Cool & Enjoy:

Let the loaf cool before slicing for the softest texture!

Would you like a variation, like a sugar-free cinnamon swirl version?