Fluffy Delicious Garlic Scallion Milk Bread Recipe
Hi friends! Make a delicious milk bread with me, using the tangzhong method, but without making a thick dough roux. We will activate the yeast using warmed milk. Do not add salt directly to the yeast and milk. This bread will require at least 90 minutes of proofing time. It will be worth it. The bread will be so soft, fluffy, light, savory and addictive. You will want to make it again and again!
Instead of salt, you could also use a little bit of miso paste, as miso is chock full of umami. Milk bread was first developed in Japan in the 20th century, and the tangzhong method is a Chinese method.
If your oven tends to run lower, you may need to adjust the temperature accordingly, so try 350F instead of 320F for 30 minutes. Since this is a buttery bread, the insides of the bread may require higher temperature and longer baking times. Adjust accordingly.