Can I make this viral milk bread recipe without a stand mixer?

Yes, you can knead this viral milk bread recipe by hand, though it requires patience and a bit of extra effort to reach the required windowpane stage.

How do I know my viral milk bread recipe is done?

Your bread is done when the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Why is my viral milk bread recipe dough sticky?

The dough will naturally be slightly tacky, but avoid adding too much extra flour to this viral milk bread recipe to keep the interior light.

Can I double the viral milk bread recipe?

You can certainly scale up this viral milk bread recipe as long as you have enough bowl space for the proofing process.

How do I store the leftovers?

Keep leftovers of this viral milk bread recipe in a sealed bag to prevent it from going stale.

Can I freeze the dough?

Freezing the dough for this viral milk bread recipe works, but it is best to freeze it after the first rise.

What is the best way to reheat?

Use a toaster or low-heat oven to bring your viral milk bread recipe back to its original soft state.

Can I use whole wheat flour?

Replacing some bread flour with whole wheat in this viral milk bread recipe is possible, but expect a denser, earthier result.

Should I wash the loaf with egg?

An egg wash provides a beautiful shine, making your viral milk bread recipe look professional and inviting.

Is this suitable for beginners?

This viral milk bread recipe is an excellent choice for beginners looking to learn the fundamentals of yeast doughs.

Viral Milk Bread Recipe: The Ultimate Soft Homemade Loaf 2026

Ingredients

Scale

30g bread flour (for tangzhong)
150ml full-fat milk (for tangzhong)
350g bread flour
200ml full-fat milk
7g instant yeast
40g sugar
30g unsalted butter, room temperature
1 large egg
1 pinch salt

Cook Mode Prevent your screen from going dark

Instructions

Whisk together 30g flour and 150ml milk in a small saucepan over medium heat until a thick paste forms.
Remove the pan from heat and allow the tangzhong mixture to cool completely.
Combine the flour, sugar, salt, yeast, and cooled tangzhong mixture in a large mixing bowl.
Add the milk and egg, mixing until a shaggy dough forms, then knead for 10 minutes until smooth.
Incorporate the softened butter into the dough until fully absorbed and elastic.
Place dough in a warm, greased bowl, cover, and let rise until doubled in size.
Shape dough into a loaf, place into a loaf pan, and allow to perform the final proof.
Bake at 350°F (175°C) for 30 minutes until golden brown and hollow sounding when tapped on the bottom.

Notes

Ensure your milk is warmed to approximately 110°F to activate yeast without killing it. Knead until passing the windowpane test for optimal gluten structure. Cool completely on a wire rack to prevent a soggy bottom.

Author: Jake
Prep Time: 30 mins
Cook Time: 30 mins
Category: Bread
Method: Baking
Cuisine: Japanese
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 180 kcal
Sugar: 5g
Sodium: 120mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 6g
Cholesterol: 20mg