Recipe

Milk Bread

Soft, feathery milk bread with a subtle tang and gentle sweetness, finished with a glossy top and a cloud-like crumb that makes any slice feel bakery-level.

By Matt Campbell

•

4.8

A golden, glossy loaf of milk bread sliced on a wooden cutting board with a soft, fluffy crumb visible

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Milk bread is already the kind of loaf that makes you linger by the cutting board and “accidentally” eat the end slice. This version just dresses it up a little: a soft, buttery crumb, a whisper of sweetness, and a gentle tang that keeps it from tasting flat. It is the bread equivalent of putting on a crisp shirt and still wearing comfy socks.

The tang comes from a small amount of yogurt and a tiny splash of vinegar. Nothing loud or sour. It just adds dimension, the way a squeeze of lemon wakes up a sauce. The sweetness stays restrained, so you can take this loaf in either direction: jam and salted butter, or a fried egg and sharp cheddar. Either way, you are in for that signature milk bread pull apart moment.

A smooth, elastic ball of milk bread dough resting in a lightly oiled bowl

Why It Works

Cloud-soft texture: A quick tangzhong paste helps the loaf hold extra moisture, giving you that plush, shreddable crumb.
Tangy but not sour: Yogurt plus a small splash of vinegar brings brightness without turning the bread into a science project.
Sweet, balanced flavor: Enough sugar to feel special, not so much that you cannot use it for sandwiches.
Elegant finish: A milk-egg wash makes the top glossy and deeply golden.

My biggest tip: Milk bread dough should feel soft and a little tacky, but it still needs to be shapeable. If it is acting like batter, it needs a bit more flour. If it feels oddly stiff, add warm water by the teaspoon. This recipe is written to land in that sweet spot.

Pairs Well With

Storage Tips

Milk bread is at its best the day it is baked, but it keeps surprisingly well if you treat it kindly.

Room temp (best for 1 to 2 days): Cool completely, then store in a bread bag or zip-top bag. Keep it out of direct sun and away from the stove.
Reheat to revive: Toast slices, or warm a whole chunk in a 300°F oven for 8 to 12 minutes. If it feels a little dry, brush the cut side with a tiny bit of butter first.
Freeze (up to 2 months): Slice the loaf, freeze slices on a sheet pan until firm, then bag. Toast from frozen or thaw at room temp for 20 to 30 minutes.

Leftover move: If you have day two slices, make French toast. This bread was basically born for it.

Common Questions

Can I make this without a stand mixer?

Yes. It is a workout, but doable. Mix with a sturdy spoon until shaggy, then knead by hand 12 to 15 minutes. If the dough is sticking like crazy, rest it 5 minutes and go again. Resting makes kneading easier.

What does the tangy flavor come from?

Plain yogurt adds gentle acidity and tenderness. A small amount of vinegar boosts the “bright” note without making the bread taste sour. You can skip the vinegar if you want a sweeter, more classic milk bread profile.

My dough feels sticky. Should I add more flour?

A little tacky is normal for milk bread. It should still be kneadable and able to hold its shape. Give it a full knead before you adjust anything. If it is still truly wet and unmanageable, add flour 1 tablespoon at a time until it turns soft and elastic.

Can I use active dry yeast instead of instant?

Absolutely. Bloom it first: stir the yeast into 2 tablespoons warm water (about 105°F to 110°F) with a pinch of sugar. Wait 5 to 10 minutes until foamy, then add it with the yogurt and egg. The dough can handle this small extra splash.

Does yogurt type matter?

Yes, a little. Use plain, unsweetened whole-milk yogurt if you can. If you only have Greek yogurt, the dough may feel stiffer. Thin it with 1 to 2 teaspoons water before adding, or use the “add water by the teaspoon” option in the instructions.

How do I know it is baked through?

The top should be deep golden brown and the loaf should sound hollow when tapped. For extra confidence, aim for an internal temperature of about 190°F to 195°F (up to 200°F is also fine if you like a slightly firmer set).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan (for tangzhong)
Whisk
Measuring cups and spoons
Kitchen scale (optional but very helpful for bread)
Stand mixer with dough hook or a large mixing bowl
Loaf pan (9 x 5-inch) or two 8.5 x 4.5-inch pans
Plastic wrap or a clean damp towel
Pastry brush (for wash)
Instant-read thermometer (optional)

I started making milk bread because I wanted that bakery-soft texture at home without needing a specialty flour stash or a full weekend. The first time I nailed it, I tore off a warm piece, dipped it in coffee like it was a cookie, and immediately understood why people get dramatic about bread.

This tangy-sweet version happened after one of those “I wonder if…” moments with leftover yogurt in the fridge. It took the loaf from simply soft to quietly interesting. Like, you take another bite and realize the flavor has a little sparkle to it. That is my favorite kind of cooking win.

Milk Bread

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 3 hours 50 minutes

Servings 1 loaf (about 10 to 12 slices)

Ingredients

Tangzhong

3 tablespoons (24 g) bread flour
1/2 cup (120 g) whole milk

Dough

3 cups (360 g) bread flour, plus more as needed
1/4 cup (50 g) granulated sugar
1 1/4 teaspoons (7 g) kosher salt
2 1/4 teaspoons (7 g) instant yeast
1/4 cup (60 g) plain yogurt, unsweetened (whole milk preferred)
1 large egg (about 50 g without shell)
1 teaspoon apple cider vinegar or white vinegar (optional, for extra tang)
4 tablespoons (56 g) unsalted butter, softened
1 to 2 tablespoons warm water, as needed (only if dough feels dry)

Wash and finish

1 egg yolk
1 tablespoon milk or cream
1 teaspoon sugar (optional, for extra shine and color)
Pinch of flaky salt (optional)

Instructions

Make the tangzhong. In a small saucepan, whisk together 3 tablespoons bread flour and 1/2 cup milk until smooth. Cook over medium heat, whisking constantly, until it thickens into a glossy paste, about 1 to 2 minutes. Scrape into a bowl and let cool to lukewarm.
Mix the dough. In a stand mixer bowl, combine 3 cups bread flour, sugar, salt, and instant yeast. Add the cooled tangzhong, yogurt, egg, and vinegar (if using). Mix with the dough hook on low until a shaggy dough forms, about 2 minutes. Scrape down the bowl. The dough should be soft and slightly tacky, not soupy. If it looks dry and crumbly, add warm water 1 teaspoon at a time (up to 1 tablespoon total). If it looks loose, add flour 1 tablespoon at a time.
Knead, then add butter. With the mixer on medium-low, knead 4 minutes. Add softened butter 1 tablespoon at a time, letting each piece disappear before adding the next. Keep kneading 6 to 8 minutes more, until the dough is smooth, elastic, and slightly tacky. It should pass the windowpane test, or get close. (Stretch a small piece of dough until it is thin enough to let light through without tearing.)
First rise. Lightly oil a bowl. Form the dough into a ball, place it in the bowl, cover, and let rise until doubled, about 60 to 90 minutes depending on your kitchen. A good sign: the dough looks puffy and a fingertip pressed in leaves a dent that slowly springs back.
Shape. Grease a 9 x 5-inch loaf pan. Punch down the dough and turn it onto a lightly floured surface. Divide into 3 equal pieces. Pat each piece into a rectangle, then roll into a tight log. Place the 3 logs seam-side down in the loaf pan.
Second rise. Cover and let rise until the dough crowns about 1 inch over the rim, 45 to 75 minutes. It should look airy and gently tremble if you tap the pan. Near the end of the rise, heat the oven to 350°F.
Brush and bake. Whisk egg yolk with milk (and 1 teaspoon sugar if using). Gently brush over the top. Bake 28 to 35 minutes, until deep golden. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Optional doneness check: 190°F to 195°F in the center.
Cool, then slice. Let the loaf cool in the pan 10 minutes, then turn out onto a rack. Cool at least 30 minutes before slicing, if you can stand it. Finish with a pinch of flaky salt if you want a sweet-salty edge.

A sliced loaf of milk bread showing a fluffy, shreddable interior on a cooling rack

Nutrition information is estimated.

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