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Super Soft Bread Recipe

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Prep Time 30 minutes
Cook Time 35 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 35 minutes
Course Breakfast
Servings 12 slices
Calories 180 kcal

Ingredients
  

  • Tangzhong:
  • 3 tablespoons bread flour
  • 1/2 cup whole milk
  • Bread Dough:
  • 2½ cups bread flour
  • 2¼ teaspoons instant yeast
  • ¼ cup sugar
  • 1 teaspoon salt
  • 2 tablespoons milk powder
  • 1 large egg
  • ½ cup warm whole milk
  • ¼ cup unsalted butter softened
  • Egg Wash:
  • 1 large egg
  • 1 tablespoon heavy cream

Instructions
 

  • Make Tangzhong: Cook flour and milk mixture until thickened. Cool completely.
  • Mix Dry Ingredients: Combine flour, yeast, sugar, salt, and milk powder.
  • Combine Wet Ingredients: Mix tangzhong, egg, and warm milk.
  • Form Dough: Combine wet and dry ingredients until shaggy dough forms.
  • Knead: Knead 8-10 minutes until smooth and elastic.
  • Add Butter: Work in softened butter until fully incorporated.
  • First Rise: Rise 1-1.5 hours until doubled.
  • Shape: Divide into 3 pieces, shape, and place in loaf pan.
  • Second Rise: Rise 45-60 minutes until crowning pan.
  • Bake: Brush with egg wash, bake at 350°F for 30-35 minutes.
  • Cool: Cool in pan 5 minutes, then on wire rack.

Notes

  • Tangzhong must be completely cool before using
  • Dough should pass the windowpane test after kneading
  • Internal temperature should reach 190°F when done
  • Bread stays soft for up to 5 days at room temperature