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Single Proof Asian Milk Bread

This recipe gives you soft and fluffy Asian milk bread that only needs a single proof so you can enjoy your breakfast with a batch of homemade bread so much faster.
Ingredients for single proof Asian milk bread: all-purpose flour, sugar, salt, instant yeast, egg, milk, and unsalted butter.

Ingredients for single proof Asian milk bread: all-purpose flour, sugar, salt, instant yeast, egg, milk, and unsalted butter.

Instead of crusty bread, my family prefers Asian milk bread, which is soft and fluffy with a glossy crust. Milk bread is the most common bread in most Asian countries, and we love them for breakfast.

Step into any Asian bakery and you will spot a dizzying array of milk bread varieties. You will see plain ones in a loaf or pull-apart form. And you will see milk bread filled with sweet and savory fillings.

The most popular milk bread recipe is undoubtedly the tang zhong milk bread recipe, but today, I will share with you this single proof Asian milk bread recipe. You can bake a successful milk bread with only a single proof, which means you can enjoy a batch of homemade milk bread at half the usual time.

(1) Knead the dough until smooth and elastic. (2) Divide into 8 pieces and roll into balls. (3) Arrange in a greased 8-inch pan and proof until it fills the pan. (4) Brush with an egg wash and bake in a 175 Celsius/350 Fahrenheit oven.

(1) Knead the dough until smooth and elastic. (2) Divide into 8 pieces and roll into balls. (3) Arrange in a greased 8-inch pan and proof until it fills the pan. (4) Brush with an egg wash and bake in a 175 Celsius/350 Fahrenheit oven.

Ingredients for single proof Asian milk bread

This is a very basic bread recipe using all-purpose flour/bread flour, sugar, salt, instant yeast, egg, milk, and unsalted butter.

I stock all-purpose flour in my pantry, so I almost always bake this bread with all-purpose flour. But you will get an even better result from bread flour, so definitely use that if you have bread flour in your pantry.

I mainly use Saf instant yeast gold as this particular yeast is more suitable for sweet dough like this milk bread. I buy them in a 1-pound bag and always store the yeast in my freezer. If you often bake milk bread at home like me, it can be more economical this way.

Bake the bread in the preheated oven for 20-25 minutes or until golden brown.

Bake the bread in the preheated oven for 20-25 minutes or until golden brown.

Step-by-step to knead, shape, and bake the milk bread

1. Knead the dough

Place all-purpose flour, sugar, salt, and instant yeast in a large mixing bowl. Make a well, add in the egg and warm milk, stir into a shaggy mass, and knead until the dough is smooth. Add unsalted butter and continue kneading for 15-20 minutes, or until the dough is smooth and elastic.

2. 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.

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.

3. 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.

4. 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.

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.

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.

Serving, storing, and reheating leftover milk bread

Remove the bread from the oven, cool in the pan for 10 minutes, then gently remove from the pan and cool on a wire rack.

You can serve milk bread plain, or with a pat of butter and fruit preserves. My family’s favorite is peanut butter and strawberry preserves combo. For a light meal, I love making sandwiches with thinly sliced cheese and ham. Choose any cheese and deli cuts that are good for sandwiches.

If you have any leftover, wait until they are completely cool before storing. 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.

These milk bread are best straight out from the oven, but they can stay fresh for up to 3 days at room temperature.

These milk bread are best straight out from the oven, but they can stay fresh for up to 3 days at room temperature.

Milk bread with a sweet or savory filling

You can treat this milk bread recipe as your basic dough recipe and fill them with your favorite fillings.

For a savory filling, try using this dough to prepare sausage bread, ham and mayonnaise bread, pizza bread, or curry chicken bread.

If you love sweet filling, you can try black sesame seeds bread, orange sugar bread, taro bread, or chocolate and banana bread.

If you love warm bread, please reheat the leftover in a microwave for 10 seconds before serving.

If you love warm bread, please reheat the leftover in a microwave for 10 seconds before serving.

Single Proof Asian Milk Bread

5.0 from 7 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Prep Time: 1 hour 30 mins

Cook Time: 25 mins

Total Time: 1 hour 55 mins

Serves: 8

Print Recipe

Ingredients

  • 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

Instructions

  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.

Notes

  • (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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Comments

  • Dannii Dannii says:

    This bread looks so light and fluffy. I can't wait to try it.

  • Kate Kate says:

    I love the incredible shine on these super fluffy rolls!

  • Bintu | Recipes From A Pantry Bintu | Recipes From A Pantry says:

    I love how soft, fluffy and delicious this looks! Tempted to make a batch right now!

  • Sandhya S Sandhya S says:

    Milk Bread sounds so delicious. Love the fact that you only require single proofing!

  • Shashi Shashi says:

    Oh wow! Look at the texture of these milk bread rolls - they look absolutely phenomenal! Have you tried making these with a flax egg or egg sub? I'm just curious as my daughter doesnt eat eggs...

    • Anita Anita says:

      Hi Shashi, instead of 1 egg, you can try using 60 gram yogurt (regular or Greek) or 60 gram cream cheese. Either option will give you the same soft and fluffy bread.

  • Dennis Yannakos Dennis Yannakos says:

    This bread is my all-time favourite! Thanks for the great recipe!

  • Grace Grace says:

    I tried this recipe with less butter and sugar in an attempt to be slightly healthier (1.5 tablespoons butter and 1.33 tablespoons sugar), and they were still sooo amazing!! This was my first time baking bread that required yeast, but this recipe was really easy to follow! The rolls were slightly less flavorful (which is what I intended) but still really soft and yummy :)

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