I’ve always had a preference for asian style bread.  The breads usually have an incredibly soft texture and stay soft and fresh for days. I’ve looked up recipes a couple of times and it seemed that a lot of the recipes required a “bread improver” to keep the bread soft.  I don’t believe this ingredients is available here in the U.S., but apparently is more common in Asia.

Then I read about the “Tangzhong method.” It’s been popular for a few years now, but since I don’t read chinese, I didn’t learn about it until recently. One of the blogs I follow is Christine’s Recipes. I really enjoy her blog because she makes a lot of chinese recipes and her blog is in English and in Chinese, which has allowed me to try recipes of a lot of my favorite chinese desserts.

I first read about the Tangzhong method on her blog.  Basically, a few years ago, a woman named Yvonne Chen wrote a book entitled 65 degrees, which details her secret ingredient to keeping bread fresh and soft.  She uses a flour and water mixture, cooked to 65 degrees, to make a flour paste called “tang zhong” which is added to the bread. What I loved about this idea is that it is natural and doesn’t use chemicals.

As soon as I saw the beautiful, soft and fluffy breads that Christine had made, I knew I had to try making my own. I read up on the tangzhong method on a few other blogs and also a few different recipes.

I decided to try making a simple milk toast, which is one of my favorite breads to get from chinese bakeries. It’s sweet and has no filling, so you can just enjoy the plain, soft bread.

You need to make the flour paste ahead of time and give it a few hours to cool, but it’s not too hard. I made mine in the morning, put it in the fridge and then used it that evening.

The bread portion was a little harder to make. It took several hours of proofing my bread and kneading it before it was ready. But it was totally worth it. When my bread came out, the crust was shiny and it looked and smelled like I was in a chinese bakery. After I let the bread cool, I peeled off a section of the bread and the texture was so fluffy. Even the next day, the bread remained as soft and fresh tasting as the day before.

I can’t wait to make this bread more often. Now I just need a bread maker for the kneading. The recipe allows you to knead by hand or use a bread maker. I highly recommend using a bread maker for the kneading because it takes quite a while.

Tangzhong

Ingredients
1/3 cup  bread flour
1 cup water

Directions
1. Mix flour and water together and whisk until it is completely dissolved and no lumps remain.
2. Pour mixture into a small pot and turn on medium heat. Begin stirring constantly as the mixture heats up. It will begin to thicken.  When the temperature of the mixture reaches 65 degrees Celsius, turn off the stove and take the mixture off the stove to let it cool. I used a thermometer but I’ve read from Christine’s website and several others that you can sort of eye it. If you are continually stirring, the mixture will start to have “lines ” and then it is done. I started to see lines around the same time the temperature reached 65C.


3. Once the mixture is cooled, pour it into a bowl and cover the top using plastic wrap. Place the wrap directly onto the mixture to keep it from drying out and put it in the fridge for several hours or overnight. The paste does not keep well, so use within a few days.

Milk Bread (adapted from two of Christine’s recipes here and here,which she adapted from the 65 degrees book)
Yields 1 loaf

Update: Since my first attempt, I’ve got a better understanding of how the texture should turn out, how long the kneading should be, and I’ve taken better step by step photos. You can view the updated post here.

Ingredients:

2½ cups bread flour
3tbsp+2tsp sugar
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (about half of the tangzhong made)
2 tsp instant yeast (instant!! not active dry yeast!)
3 tbsp butter (cut into small pieces, softened at room temperature)
Directions
1. Combine the flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until your dough comes together and then add in the butter and continue kneading. If you own a breadmaker or a food processor powerful enough to knead dough, I HIGHLY recommend using it. The dough takes a long time to knead. About half an hour by hand. The dough will start out to be extremely sticky.  Keep kneading until the dough is no longer sticky and is elastic. You should be able to stretch the dough without it breaking right away.
2. Knead the dough into a ball shape. Take a large bowl and grease with oil.  Place dough into  greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
3. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls.  Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape.  (Christine took great step by step photos. Mine are a bit rushed and in bad lighting) Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.

5. Flip dough over with the folds facing down,and flatten dough with rolling pin.

6. Flip dough over so the folds face up. Now roll the dough up. (I actually messed up here. I forgot to flip the dough before rolling up, so you see that the dough is broken into two half on top instead of a smooth, uniform top.) Place each of the rolls into the bread pan. Let them rise for another 40 minutes.

7. Beat an egg and brush egg mixture on top to create shiny eggwash finish.
8. Bake at 350 degrees F for approximately 30 minutes.

   

97 Responses to “Soft and Fluffy Milk Toast (with a secret ingredient to keep it soft)”

  1. Rosa — November 19, 2010 at 9:07 am

    Oooh, this looks great! I love asian breads too. Now I wish I didn’t donate my breadmaker…

    • Kirbie replied: — November 19th, 2010 @ 9:23 am

      Heehee, I already told my mom I’m bringing back our old breadmaker which has been sitting in the garage for ages. So glad we still have it so I don’t need to get a new one. This bread is pretty awesome. I wont need to go to chinese bakeries all the time for it anymore.

  2. caninecologne — November 19, 2010 at 3:40 pm

    mmm! pan de leche! i love how soft this bread is!

    • Kirbie replied: — November 20th, 2010 @ 9:41 am

      I’ve had the chinese version, filipino version, japanese, and korean. Love them all.

  3. Tia — November 19, 2010 at 10:29 pm

    yum! this looks amazingly soft and delicious. I’ve heard about the Tang Zhong method but haven’t tried it yet – now I want to try it even more!

    • Kirbie replied: — November 20th, 2010 @ 9:40 am

      I definitely recommend it! The bread is amazing. I seriously couldn’t tell the difference between my version and the version I buy at the bakery.

  4. Vivienne — November 20, 2010 at 8:57 pm

    i love fluffy white asian bread like this….can totally eat the whole thing in one sitting..looks sooo good and like the ones from the shops!
    but id prob get a bread maker for this…can’t imagine hours of kneading ><

    • Kirbie replied: — November 20th, 2010 @ 10:06 pm

      Yeah, I definitely recommend a breadmaker. I didn’t know how long the kneading would take! Luckily my parents have an old, unused breadmaker, so I’m just going to take that to do all the hard work for me. I know what you mean about eating it in one sitting.

  5. Jenn@eatcakefordinner — November 20, 2010 at 9:52 pm

    I have never had this type of bread? It sure looks soft. I am a sucker for bread. Can you compare it to any other type of bread that I might have had before?

    • Kirbie replied: — November 20th, 2010 @ 10:13 pm

      Hmm, have you had the King Hawaiian dinner rolls before? They are sold at most supermarkets and usually are in an orange packaging. They taste similar to those. The bread is similar to white toast in texture, except it’s a bit sweeter than regular white toast and usually served in the shape of dinner rolls or as thick slices. It also tends to be fluffier than typical white toast.

  6. Anna — November 21, 2010 at 12:53 pm

    Hi,

    How big of a loaf does this make? Would I be able to make rolls that would fit a 9″x13″ pan? I want to make this for my uncle who loves loves loves this bread!

    Thank you in advance.

    • Kirbie replied: — November 21st, 2010 @ 10:33 pm

      I fit mine into a 9 x 5 loaf, so if you want 9 x 13, you should do twice the recipe. The tangzhong mix is enough for two 9 x 5 loafs, so you can just use the whole mixture at once for 9 x 13. Hope this helps!

  7. Jenn@eatcakefordinner — November 21, 2010 at 1:02 pm

    Yes, I have had those rolls before. That is a perfect explanation of what to expect from this bread!! Thanks!

    • Kirbie replied: — November 21st, 2010 @ 10:33 pm

      Oh good, I’m glad that helps explain it. =)

  8. Karen — November 21, 2010 at 9:14 pm

    Hi Kirbie,
    I made this bread today after being inspired from your site. I am an avid sourdough bread maker and usually use a KitchenAid. I kneaded the dough with the KitchenAid for about 8 minutes w/o the butter, then added the butter and kneaded another couple of minutes. I was guessing on the time b/c Christine’s site talks about kneading in a bread machine for 30 minutes! I don’t have any bread machine experience. I thought I blew it b/c the first rise took two hours, but the second rise only took 45 minutes. It rose to the top of the loaf pan, and the oven spring was incredible, 1 1/2 inches! Thanks for the inspiration.
    Karen

    • Kirbie replied: — November 21st, 2010 @ 10:37 pm

      You know I was just thinking of trying it out kneading with my stand mixer, so I’m glad to hear it worked with your KitchenAid. Did you like the bread?

  9. Karen — November 21, 2010 at 11:59 pm

    It’s really good. So different from the lean breads with lots of big holes that I usually try to make. Reminds me of a less sweet version that has a similar texture, King Arthur Flour’s Classic White Sandwich Bread. (I don’t work for them, just a devotee of their site and flour). I used their milk powder in your recipe.

    • Kirbie replied: — November 22nd, 2010 @ 8:47 am

      I’m so glad you like it! I didn’t have any milk powder, but next time I’ll try King Arthur’s. I love their recipes and flour too.

  10. Karen — November 22, 2010 at 8:45 am

    The bread is fabulous.

  11. Jackie — November 22, 2010 at 10:05 am

    You are definitely my favorite food blogger! I never imagined I’d be able to make this!

    • Kirbie replied: — November 22nd, 2010 @ 11:15 am

      Aw, thanks! I never thought I could make it either! Now I want to make it all the time.

  12. Katie — November 25, 2010 at 6:45 am

    I don’t usually make bread but I decided to try this recipe. It was pretty easy to make and turned out very soft and fluffy. Unfortunately I have no idea how it tastes because my husband and toddler ate the whole loaf before I could try any. I’m making a double batch right now for Thanksgiving so hopefully I’ll get to try some today.

    • Kirbie replied: — November 25th, 2010 @ 5:10 pm

      I hope you get to try the next batch!!

  13. Mike B — November 29, 2010 at 9:40 pm

    Thanks for a great recipe! I tried it today and it turned out great. I had never used the tangzhong method for making bread, but now I’m sold! I used my Kitchen Aid mixer with a dough hook for about 18 minutes to get a good elastic dough. The second rise took just about 40 minutes and the oven spring was huge. I’ve been looking for a while for a bread roll like this that is light and flavorful, so thanks again Kirbie!

    • Kirbie replied: — November 29th, 2010 @ 9:59 pm

      So glad it worked out for you! I just made it again also using my Cuisinart stand mixer. i mixed it about 18 minutes as well and got a lot better elasticity than when I did it by hand. Glad to know the kitchenaid mixer can do the job as well. I heard people had some problems with the kitchenaid when working with dough which is why I hesitated getting kitchenaid when I was choosing a stand mixer. I’m planning on trying some variations on the recipe soon.

  14. Boris — January 1, 2011 at 3:47 am

    The preparation process of this bread left me quite wary because my dough remained very sticky even after a very long time (c. 40 minutes) in the bread machine, which meant I had to flour the surface profusely for rolling out. But the end product is absolutely delicious!

    • Kirbie replied: — January 1st, 2011 @ 12:12 pm

      I’m glad the end product was good. I’m surprised about your dough being sticky though. Ive never had to use additional flour for rolling out. Maybe you should try kneading the bread in a stand mixer if you have one. I’ve had great results with that.

  15. Boris — January 2, 2011 at 11:45 am

    Yes, I was a bit surprised about that as well since I followed your recipe almost to a t – the only change being that I used egg replacer instead of a “real” egg. What may have been the cause is the flour: the term “bread flour” doesn’t translate easily into German, so I had – or felt I had – the choice of several types of flour (German flours are classified according to the amount of ash contained in them; wheat flour can usually be bought as type 405 (pastry), 550 (all-purpose), 812, 1050 and whole (1600 and over)). Since this was supposed to be a fluffy bread I chose type 550, which may have meant that the gluten content wasn’t high enough (according to Wikipedia approx. 11%). I’m never sure about this…

    But since I like this bread so much I will be making it again pretty soon and I’ll let you know how it works out.

    Thanks,
    Boris

    • Kirbie replied: — January 2nd, 2011 @ 6:35 pm

      I bet you are right about the flour. I’m not sure which German flour you are supposed to use. I know that when I also tried making this once with the american all purpose flour and it came out similar, but not as soft as bread flour. I’m curious as to what flour will work best for you. I just did a quick search, and one article suggests that the equivalent for bread flour would be 812. http://germanfood.about.com/od/breadbaking101/a/flour_types_equivalents_2.htm
      I had no idea that german flours were classified according to the amount of ash! It’s interesting to learn that.

  16. Rosie — January 17, 2011 at 11:44 am

    Hi, Kirbie,

    Thanks for posting your instructions for this recipe. I tried it out this weekend (but using Christine’s measurements). Even though my bread smelled really good, it wasn’t fluffy at all! I had used my KitchenAid. Maybe I didn’t knead it long enough (or too long?) I’m so new to bread making that I’m not even sure what I should have done. I still ate it the bread though. *teehee*

    • Kirbie replied: — January 17th, 2011 @ 12:42 pm

      Aw, I’m sorry that happened. Did you dough have the consistency that I described? I think if you read some of my later posts on milk bread, I gave more details. The dough should be elastic and barely sticky. You should be able to pull it until it form a thin membrane. If you pop a hole into the the thin membrane, it should form a small circle. That is when I know the dough is done for me. Usually it takes me about 18-20 minutes on high on my stand mixer.

  17. Debora T. — January 27, 2011 at 8:19 am

    Hello!
    I don’t even remember how I arrived here a couple of months ago (probably on a mad search for milk bread), but I had never heard of tangzhong before. I am originally from Brazil and there the bakeries carry breads (pão sovado) that look fluffy and white, just like the one pictured. My dough is now on its first rise and I am VERY excited! I did not have a problem at all with it being sticky: it was actually very pleasant to knead by hand! I think one key detail is to compress the flour tightly into the measuring cup as to get the correct amount. Also, I used all-purpose flour and it seems to have worked out well. I made half of the tangzhong (1/2 cup water, 1/6 cup flour, and only cooked over low heat until it barely thickened, no thermometer) and only waited for it to get warm (too impatient to wait longer). I will let you know the results. Thanks for sharing!

    • Kirbie replied: — January 27th, 2011 @ 1:16 pm

      I hope it works out well for you. I actually tried with all purpose flour before but it didn’t come out as well as bread flour.

  18. rowan — February 3, 2011 at 8:19 pm

    I made this once already, once using active dry yeast (i prepared it in warm water and some sugar in a cup before adding to the flour mixture) and using all purpose flour. I did have a bit of a sticky dough (I hand kneaded as well), but I fixed it with a bit of flour and the bread turned out perfect (like the picture). Soft and delicious.

    I was wondering if I used less sugar, would it affect the recipe? I have the proper ingredients this time (instant yeast and bread flour) but would like a less sweet bread.

    I’m trying it out this weekend regardless, just based on my own curiosity.

    Thank you for providing this recipe! I love it, if the less sugar bread turns out well, this will probably be my staple household bread.

    • Kirbie replied: — February 4th, 2011 @ 8:50 am

      Less sugar should not affect the bread. It will only make it less sweet, but it won’t change the texture. The texture comes mainly from the tangzhong and the yeast. Glad to hear you enjoy the bread. =)

  19. Dionne @ Try Anything Once — February 24, 2011 at 11:58 am

    I made this bread twice and both times it was so good we gobbled up the loaves right away! I have never heard of the tang zhong but it sure seemed to work! The flavor and texture of this bread is amazing. Thank you so much for sharing this!

    • Kirbie replied: — February 24th, 2011 @ 1:13 pm

      So glad you liked it! I hadn’t heard of tangzhong yet either. Still don’t really know how it works but it seems to work. I have yet had the bread around long enough to determine how long it stays soft..it is always eaten right away!

  20. Memoria — April 26, 2011 at 10:13 pm

    Your bread looks so soft! I have made this same bread too many times within a short amount of time. I found the recipe on Christine’s blog, too and blogged about it just a few days ago! I have only made my milk bread with ACTIVE yeast, so it is definitely possible. I can’t wait to make this bread again.

    • Kirbie replied: — April 27th, 2011 @ 8:14 am

      I like using instant yeast because you can just mix it directly into the batter without having to let it sit for a few minutes and heat up some liquids. I love this bread, so glad you like it too!

  21. Diana — December 13, 2011 at 1:04 am

    Hi Kirbie!

    Do you know what is the difference between instant yeast and active dry yeast? Where can I buy instant yeast?

    Thank you!!

    • Kirbie replied: — December 13th, 2011 @ 9:09 am

      Hi Diana. Instant yeast doesn’t require warm water to activate it. So you can add it directly into the dough mixture. Usually you use less instant yeast as compared active dry yeast. You can find instant yeast in the same section of the grocery store where you buy active dry yeast. They usually have it in packets and also in a small jar. It’s sometimes labeled bread machine yeast because bread machine recipes usually use instant yeast. Hope this helps!

  22. Paulinha — February 11, 2012 at 12:21 am

    Loooove it…. Thanks sooo much for sharing!!! I looked everywhere for a recipe for tangzhong bread with measurent in cups instead grams since i do not have a scale… It turned perfect huge fluffy loaf…. Thank you thank you thank you!!!!! :)

    • Kirbie replied: — February 11th, 2012 @ 11:44 pm

      So glad I could help! Hope you are as addicted to the recipe as me!

  23. Luci — February 19, 2012 at 8:30 am

    Hi,

    I’ve been looking for asian fluffy bread forever and now that i have come across your blog, i will definately give it a try…thanks so much for the recipe!!!

    • Kirbie replied: — February 20th, 2012 @ 10:23 am

      This is a great recipe. I hope you like it!

  24. Paramitha Nasimova — April 7, 2012 at 4:54 pm

    Hi, I’m wondering if you could tell me 120 gram of tangzhong is the amount that you made with 1/3 cup bread flour+1 cup water? Thank you! :)

    • Kirbie replied: — April 8th, 2012 @ 8:20 pm

      No it’s not. It’s just a little more than half of the mixture.

  25. Tom — April 14, 2012 at 4:52 am

    I’m making a rolls this weekend, will definitely give this a try. The last batch i tried failed miserably :( hopefully it’ll turn out better this time…

    Thanks for sharing!

    • Kirbie replied: — April 14th, 2012 @ 7:39 am

      Everyone I know really loves this method. Hope you like it too.

  26. Joanne — May 15, 2012 at 8:35 am

    Do u think I can use the tangzhong in other bread recipes jus to get the fluffiness?

    • Kirbie replied: — May 15th, 2012 @ 9:35 am

      I haven’t tried it, but I think it should work.

  27. Beginner Bread lover — May 31, 2012 at 7:40 pm

    Thank you. This is great with step by step! For the first time, I made this at home and worked out perfectly.
    The only problem was at the second proofing, the dough stuck to the wrap and it was not pretty looking after all. (taste was great though.) Can you help me how you can prevent it from sticking, so I can keep the nice shape?

    • Kirbie replied: — May 31st, 2012 @ 11:05 pm

      Are you referring to the 15 minutes before you the dough up? Or when they need to proof again in the bread pan. Because in the bread pan, you shouldn’t have wrap on top. You just let them proof. For the 15 minutes, I’ve never had an issue with it sticking to the wrap. Maybe try a wet paper towel instead?

  28. Kina — July 21, 2012 at 11:00 pm

    Hello! I was wondering if i would be able to roll these into cute little balls and bake it that way instead of a large loaf. Approximately how long would it take to bake (in ball form)? Would I be expecting a crunchy/soft crunch and a soft fluffy inside? Thank you! I’ve currently got my dough kneading away :D

    • Kirbie replied: — July 25th, 2012 @ 9:22 am

      Sorry it took me so long to get back to you. I would advise that this bread is made best in a loaf form. Small balls won’t have much room to be soft and fluffy. I’ve made rolls with these and already didn’t like them as much as the loaf, so I think making even smaller balls wouldn’t be as good either.

  29. Deli — September 13, 2012 at 10:36 am

    Hey,thank u for the recipe i hope it works cuz i dont have a mixer and i need to knead it with my hands.
    I have 2 questions, first, i live in sweden and here i really cant find bred flower so can i use wheat flower instead?
    And when im kneading can i use some extra flower so it wont stick to my hands?

    • Kirbie replied: — September 13th, 2012 @ 11:21 am

      Wheat flour is not the same as bread flour. At least not in the US, so the recipe will not work correctly if you just try to directly substitute. Also a little extra flour on your hands during hand kneading should be okay.

  30. Monica — September 26, 2012 at 6:53 am

    Thanks for the recipe. It was so soft and tasted awesome! I made it with my bare hands and rather enjoyed a Playdough experience! As usual with other breads, I always have trouble with the parchment paper sticking like crazy at the bottom no matter how well I grease it. That!s the only letdown. But still I will be making it again this weekend!

    • Kirbie replied: — September 26th, 2012 @ 8:19 am

      Hmm, that’s interesting. I don’t have any issues with it sticking to the parchment paper. Actually I haven’t ever had anything stick to parchment paper. Are you positive you are using parchment paper and not wax paper?

  31. Monica — October 1, 2012 at 3:28 am

    I did it again with proper parchment paper bought from a store selling baking stuff. I greased it just in case with a bit of butter, and it turned out fantastic! i am addicted to the bread as I am to your fabulous website! Thanks once again :) Next attempt is the hokkaido bread.

    • Kirbie replied: — October 1st, 2012 @ 8:03 am

      Oh yay! You know I was actually thinking of your comment because I was reading something and the person was saying how different brands of parchment paper can act differently and that she only used a specific brand because she never had sticking issues with that one. I had no idea that some of them could be bad and could still stick until I read that and it made me think of your previous comment and how you said it stuck tot he parchment paper. I guess if you find a brand you like, stick to using that one!

  32. Farzana — November 23, 2012 at 3:31 pm

    Regarding the tangzhong, you say put it in the fridge for at least a few hours or overnight. Do I have to warm it up prior to using it or should I at least allow for it to come to room temperature or a certain temperature (110?)

    • Kirbie replied: — November 23rd, 2012 @ 10:45 pm

      Nope, you just leave it cold and mix it in. Room temp works as well, but you don’t need to do anything special to it before adding it in.

  33. Rusty — January 18, 2013 at 9:33 pm

    I make roux in an 1100-watt microwave. Use a pyrex cup. 1/2-cup room temperature water, 2-1/2 Tbsp flour. Mix well with whisk. Microwave 20-seconds. Stir, take temperature. Will be about 120-F. Microwave 10-seconds. Stir, take temperature. Will be about 135-F. Microwave 10 more seconds. Stir, take temperature. Will be about 145-F. Microwave a? final 5-seconds. Stir and take temp. The roux is at about 150-F . This is enough roux for a 1-lb loaf of bread. Cool to below 130-F, add to bread maker.

    • Kirbie replied: — January 19th, 2013 @ 8:04 am

      Thanks for the microwave method tips!

  34. Jenny — January 30, 2013 at 9:10 am

    Hi Kirbie,
    I love your bread’s texture sooooo much!!!
    I happen to come from China and love baking and toast and stuff. If you like, I would be more than happy to translate any Chinese recipe you have difficult to read. The tangzhong method is actually quite popular in China now!!

    • Kirbie replied: — January 30th, 2013 @ 10:07 am

      I love this recipe too! I had my mom help me translate most of the book. Thank you for your offer though!

  35. jasmine — February 11, 2013 at 12:32 pm

    hi i was looking for sweet soft bread..and i found your recipe..i should visite christine website, becouse i want to try other daugh for siopao..maybe you know about this bread filled with meat..a famous dish for us filipinos, but chinese have also their siopao..do u think this recipe can be steamed??? do you have a recipe from steamed bread? i want it very airy and soft…

    • Kirbie replied: — February 11th, 2013 @ 1:19 pm

      I don’t think this recipe can be steamed. I believe siopao uses a different type of dough. I have steamed bun recipes but not for siopao, only for plain steamed buns.

  36. Ines — April 9, 2013 at 3:05 am

    Lovely.. I have to try! :)

    • Kirbie replied: — April 9th, 2013 @ 8:51 am

      it’s my favorite bread making method

  37. jaya — June 3, 2013 at 8:59 pm

    Hello there , was googling for homemade bread and landed here…was sckeptical about this bread as I didnt have bread flour just the usual AP flour nor have a kitchen aid…nevertheless I gave it a try last night and BOy ! the aroma and the bread itself turned out too good to be true . It tasted devine . I am so happy I found your blog . Thanx for sharing .

    • Kirbie replied: — June 3rd, 2013 @ 11:38 pm

      I’m glad it still worked with AP flour. Happy to hear you enjoyed it.

  38. sari — August 23, 2013 at 4:43 am

    hi kirbie
    i tried this recipies, and its turn out very nice, soft breads, its finished just for me and my hubby, i mixed the dough by hand only, because i don’t have stand mixer, wow its take very long time and tiring process, but all the felling are gone when we saw the result, and wanna try again next time with some filling, thank you kirbie

    • Kirbie replied: — August 23rd, 2013 @ 10:25 am

      I’m glad it turned out well for you!

  39. Stephanie — September 4, 2013 at 2:38 am

    Hi,

    In denmark we don’t have bread flour, is it ok to use all purpose flour instead?

    • Kirbie replied: — September 4th, 2013 @ 10:18 am

      I’ve heard people who used all purpose and it comes out ok. The best result would be bread flour though

  40. jean — September 17, 2013 at 9:35 pm

    Hi,

    I will try this recipe this weekend. I have a question is it ok to keep the dough in the fridge overnight after the first proofing and then continue in the next morning to roll it and the final proofing before baking it? coz i will serve it as breakfast.

    Thanks

    • Kirbie replied: — September 17th, 2013 @ 10:03 pm

      I’m not quite sure. I think it should work as refrigerating should stop the dough from continuing to rise, but I’ve never actually tried it

  41. Mel — October 16, 2013 at 10:11 pm

    I tried it once and was completely sold. This is the recipe I use every time I bake bread now. I no longer have to use bread improver or dough softener to make my bread soft and fluffy. Thanks for a great recipe!

    • Kirbie replied: — October 16th, 2013 @ 10:19 pm

      So glad you like it so much!

  42. luba — January 13, 2014 at 1:49 pm

    thank you so much for this wonderful recipe, my family loves bread, but I could never duplicate my moms bread… now that I use your recipe my bread turns out even better and more soft/fluffy I tell everyone about your recipe! everyone should be baking such yummyness

    • Kirbie replied: — January 13th, 2014 @ 1:50 pm

      so glad you like it!

  43. Regine — January 20, 2014 at 7:31 pm

    Wow. What a magical bread. It came out perfect. I used my stand alone electric cake mixer. It took about 25 minutes for dough to pass windowpane test but it was worth it. Thanks for recipe.

    • Kirbie replied: — January 21st, 2014 @ 1:43 am

      I’m glad you enjoy this bread as much as I do!

  44. vichy — February 7, 2014 at 4:12 pm

    Perfect recipe with fantastic instructions. It turned out great. Smelt wonderful and tasted yummy and was so soft. I used 120 ml water and half of 1/3 cup bread flour to do the tangzhong so there was no leftover and when it was a bit warm added in the milk mix and stirred it in. I replaced half of the milk with evaporated milk as I had some left over. Thank you so so much

    • Kirbie replied: — February 7th, 2014 @ 9:44 pm

      So glad it worked out for you!

  45. Andrea — March 3, 2014 at 1:30 pm

    I am wondering would I get the same result if I substituted the flour for Gluten-free flour or Gluten-free Bread flour.

    • Kirbie replied: — March 4th, 2014 @ 1:25 am

      I haven’t tried, but I don’t think this recipe will work the same with gluten free flours.

  46. Mab — March 19, 2014 at 1:08 am

    I tried this with bread machine and turns out denser (still soft) with standard mode. Tried with sandwich mode and it’s fluffier! Made it couple times now. The family loves it. Was wondering can we add raisins? Would love this to be our standard bread recipe and add some extra fruits/nuts. Do you know if that’s possible and won’t affect the soft fluffy texture?

    • Kirbie replied: — March 19th, 2014 @ 11:50 pm

      Yes you can definitely add raisins. I’ve done that before with no issues. Interesting that it worked better on sandwich mode.

  47. Mab — March 20, 2014 at 7:31 am

    Thank you so much! I baked a loaf w black raisins, 1/2 tsp mixed spice and 1/4 tsp cinnamon. Smelled heavenly when baking! And yummy too. I LOVE this recipe!

    • Kirbie replied: — March 20th, 2014 @ 11:47 am

      Yay! sometimes I make them as rolls with the raisins mixed in (sort of like those pull apart dinner rolls or King Hawaiian rolls). I make them into ball shapes, put them next to each other into a pan. They will stick together during baking, but then you can pull them apart once done.

  48. Julie — April 25, 2014 at 3:51 am

    Hi I was wondering do you have to cut it in four balls or can it be more? Because I only have a small bread pan that’s8.5″x4.4″x2.5″ so is it okay to split it up into 2 loaves instead of one?

    • Kirbie replied: — April 25th, 2014 @ 12:38 pm

      It should be okay to split into two loaves

  49. CycloneOz — December 14, 2014 at 5:50 am

    IMPORTANT: If you create a double batch, and knead by hand…be prepared for an EXTREMELY LONG knead.

    I wanted a double batch, but I paid the price for it. It took 90 minutes of kneading by hand to get the dough to the right consistency. If you do not get the dough to the right consistency, it will not turn out!

    Luckily, I am a very strong man with loads of endurance. It was a helluva morning, but my hands, arms, shoulders, and neck got through the burning sensation I felt in my muscles.

    Also, I used active dry yeast. I started the yeast with very warm milk and sugar. No problems.

    This is a great recipe, but I recommend making only a single batch by hand and by bread machine. This is a very sticky dough and it takes real muscle or power to get it right.

    Thanks for the recipe! I’ll be making this bread often. It’s a home run!

    • Kirbie replied: — December 15th, 2014 @ 12:02 am

      i’m surprised you attempted it by hand! it’s definitely extremely hard to knead by hand which is why I emphasize that in the directions. So yes, doing a double batch by hand is even crazier! glad it worked out for you though

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