fine dining experience

Milk Bread

When it comes to sandwich breads, the milk bread reigns supreme. A humble, golden crust gives way to an interior crumb that is simultaneously soft and toothsome, pillowy with a slight chew. It's perfect in any French toast or bread pudding recipe. It's also perfect in savory sandwiches like croque monsieurs and madames. Honestly, it's just perfect, period.

Ingredients

FOR THE TANGZHONG

  • 4 tbsp. water (60 ml.)
  • 4 tbsp. whole milk (60 ml.)
  • 4 tbsp. bread flour (32 g.)

FOR THE DOUGH

  • 1 (0.25-oz.) packet active dry yeast (7 g.)
  • 1/2 c. whole milk, lukewarm (120 g.)
  • 1/2 c. sweetened condensed milk, divided (156 g.)
  • 2/3 c. evaporated milk (160 g.)
  • 1 large egg, beaten
  • 3 c. bread flour (384 g.)
  • 1 1/4 tsp. kosher salt
  • 4 tbsp. butter, cubed, softened (56 g.), plus more for pan

FOR THE EGG WASH

  • Reserved 1 tbsp. egg
  • 1 tsp. granulated sugar
  • 1/8 tsp. kosher salt
  • 1/2 tsp. water

Directions

  1. Step 1Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Whisking constantly, continue cooking mixture until thickened into a soft, springy paste, 1 to 2 minutes. Let cool to room temperature.
  2. Step 2Meanwhile, in the bowl of a stand mixer, stir together 1/2 cup lukewarm whole milk, 1 tablespoon condensed milk, and yeast and let stand until foamy, about 15 minutes. 
  3. Step 3Remove 1 tablespoon of egg from the beaten egg and reserve for egg wash. Add to mixer bowl the rest of the beaten egg, the cooled tangzhong, remaining 7 tablespoons condensed milk, flour, evaporated milk, and salt, and mix on low speed until a loose dough forms. 
  4. Step 4Increase mixer speed to medium until a smooth dough forms, about 3 minutes. Scrape down the bowl, increase mixer speed to medium-high, and mix for 3 minutes more. Continue beating on medium-high speed and begin to add in butter gradually. Continue beating on medium-high speed until dough pulls away from sides of bowl, 12 to 15 minutes more, scraping bowl down twice more. (Be careful—you might have to hold your mixer in place to avoid it sliding off the counter!)
  5. Step 5Cover bowl and let rest until almost doubled in size, 1 hour 15 minutes to 1 hour 45 minutes.
  6. Step 6Punch down dough and turn out onto a lightly floured surface. Divide dough into three equal pieces. Flatten each piece of dough with your hands into a ½”-thick rectangle, then press into a letter-fold: starting with the short end, take the top ⅓ of the rectangle and fold towards the middle, then take the bottom ⅓ of the rectangle and fold towards the middle. Turn dough 90°, press dough out into a large rectangle again, and repeat the letter-fold. Finally, starting with the shorter side of the rectangle, roll each dough into a tight coil. 
  7. Step 7Butter a 9"-x-5" loaf pan. Place each piece of dough seam-side down into prepared pan and let proof until slightly more than doubled in size, about 1 hour 15 minutes to 1 hour 45 minutes. 
  8. Step 8Preheat oven to 375° 20 minutes before baking. In a small bowl, whisk together egg wash ingredients. Brush top of proofed loaf evenly with egg wash.
  9. Step 9Bake until deeply golden brown on top and internal temperature of loaf reaches 195°, 45 to 50 minutes. (If the top of the loaf is getting too dark, cover loosely with foil after 25 minutes.)
  10. Step 10Let cool in pan for 10 minutes, then turn out onto cooling rack. Let loaf cool for at least 1 hour before slicing.