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Milk Bread

Learn how to make your own milk bread - a Japanese-inspired fluffy white loaf that tastes so much sweeter knowing you made it with your own hands. The key to a good milk bread is fantastic tasting, full-flavoured milk, so pick up a bottle of Tom Parker Free Range Unhomogenised Whole Milk and follow their simple instructions below to whip up this special bake.

  • Preparation time: 1 hr 0 mins
  • Cooking time: 30 min(s)
  • Servings:

How to make

  1. To make the milk roux, in a small saucepan, whisk the flour and milk together until smooth.
  2. Heat gently, stirring constantly, until it thickens into a paste (like custard).
  3. Remove from heat and let it cool completely. This step is key to get the pillowy, bakery-style texture.
  4. While the roux is cooling, in a large bowl, mix flour, yeast, sugar, and salt.
  5. Add the cooled milk roux, milk, and egg. Mix into a soft dough.
  6. Knead the dough for 8–10 minutes until smooth.
  7. Add the butter and knead again until fully incorporated and elastic. The dough should be slightly sticky but stretchy.
  8. Place the dough in an oiled bowl, cover, and leave in a warm place for 1–1.5 hours until doubled in size.
  9. Divide dough into 3 equal pieces. Roll each into an oval, fold like a letter, then roll up into a log. Place side-by-side in a greased 2lb loaf tin. This shaping gives that classic pull-apart layered texture.
  10. Cover and let rise for 45–60 minutes until puffy and just above the tin.
  11. Bake at 180°C (160°C fan) for 25–30 minutes until golden.
  12. Once baked, brush with a little milk or melted butter while warm for a soft crust.
  13. Cool before slicing (if you can resist).