Milk Bread Recipe | Dr. Oetker (2024)

FAQs

Why is my milk bread not fluffy? ›

If your milk bread is dense, mostly likely, the dough is under-kneaded. The dough needs to develop enough gluten to expand and become soft and fluffy. A sure way to ensure that the dough is kneaded enough is using the window pane test.

Milk bread is incredibly soft, slightly sweet, buttery and milky. This is the result of using milk as the main liquid ingredient in the bread dough. They are perfect as breakfast toast or for sandwiches, both savory and sweet.

Too much water can also produce a damp loaf. Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

Japanese milk bread is unlike any other bread out there. Extremely soft, fluffy and flakey texture that is a product of the tangzhong method. The first time I tried making it I failed terribly, but after a few tweaks to the recipe it is now perfect.

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To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer. We at Old Bridge Bakery, carrying years of tradition of bread making, provide authentic and delicious loaves of bread in different flavours.

While underworked dough can simply be fixed by a little more kneading, severely overworked dough cannot be fixed. Instead, the overworked dough will result in a hard loaf that will likely not be eaten. It's important not to overwork your dough and continually check for overworking throughout the kneading process.

Brioche is a much richer bread than Japanese milk bread. It uses a lot more butter than shokupan dough, giving brioche a sweeter and more buttery taste. Brioche is also made with eggs. This helps give brioche its signature golden color and a denser, chewier texture than shokupan.

Do milk and white breads have different nutritional values? Milk bread may have a slightly higher calorie content due to the addition of milk and possibly some added sugar. White bread is typically lower in fiber compared to whole wheat or whole grain breads.

If you make this bread dough with the tangzhong method it will last from 3-4 days. This is because the tangzhong adds extra moisture to the bread, preventing it from getting stale quickly.

Surprisingly, using milk in sourdough bread will increase the shelf life of the bread. The fats contained in the milk prolong the shelf life of your bread. These same fats help to soften the crust and crumb and they will stay softer for longer. These fats help to delay the staling process of the bread.

Why is my milk bread crumbly? ›

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

Taste wise the milk bread was slightly sweeter than a regular loaf made with water would be. Buttermilk and yogurt loaves had a slightly more intense flavour with hints of acidity but also sweetness. The sour cream bread had the richest taste and mouthfeel.

In Western-style baking, bread has zero fat and the main components are flour, salt, and water. Korean style bread, on the other hand, are high in fat and sugar, which together give the bread its unique soft texture. Korean baked breads are very soft and typically drizzled with condensed milk.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.