Single Proof Asian Milk Bread

5.0 from 20 reviews

Author: Anita Jacobson



Prep Time: 1 hour 30 mins

Cook Time: 25 mins

Total Time: 1 hour 55 mins

Serves: 8


  • 260 gram (9 oz) all-purpose flour/bread flour
  • 30 gram (1 oz/2.5 tablespoon) sugar
  • 2 gram (1/3 teaspoon) salt
  • 3.5 gram (1 teaspoon) instant yeast
  • 1 large size egg, room temperature
  • 1/2 cup (120 ml) warm milk
  • 30 gram (2 tablespoon) unsalted butter, room temperature
  • egg wash from 1 egg mix with 1 teaspoon water


  1. Knead the dough: Place all-purpose flour, sugar, salt, and instant yeast in a large mixing bowl.
  2. Make a well, add in the egg and warm milk, stir into a shaggy mass, and knead until the dough is smooth.
  3. Add unsalted butter and continue kneading for 15-20 minutes, or until the dough is smooth and elastic.
  4. Shape the dough: Grease an 8"x3" round pan with butter. Divide the dough into eight pieces, roll into balls, and arrange in the pan. (Note 1)
  5. Proof the dough: Cover the pan with a wet kitchen towel, proof for one hour in a warm kitchen, or until the dough fills the pan.
  6. Bake the bread: Preheat the oven to 175 Celsius (350 Fahrenheit). Brush the top of the dough with the egg wash, and bake for 20-25 minutes, or until the top is golden brown.
  7. Cool the bread: Remove the bread from the oven, cool in the pan for 10 minutes, then gently remove from the pan and cool completely on a wire rack.
  8. Store the bread: Store any leftover in an airtight container. It will stay fresh for up to 3 days at room temperature. If you love warm bread, please reheat in a microwave for 10 seconds before serving.


  • (1) You can also use a 9"x2" round pan or an 8"x8" square pan. It may be easier to divide the dough into nine pieces for an 8"x8" pan.

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