This Vegan Milk Bread is soft, easy to make, and is delicious. This Japanese bread is perfect on its own or for sandwiches.
This was one of my firstbreads that I ever made, so it holds a special place in my heart. If you never had it before, it’s like white bread, but softer and sweeter. The softness comes from the Tangzhong which is a cooked roux that you add the dough. It adds moitsness to the dough without introducing more liquid. This is similar to the method to making choux pastry.
This bread method is easy to understand and soon enough you will have beautifully risen and soft bread to toast or us in a sandwich. I hope you try it out, recipe below!
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Ingredients for Vegan Milk Bread
- Bread Flour has a higher protein and gluten content. This results in a chewier consistency and sturdier bread.
- Soy milk. For the higher protein content. You can also use another dairy-free milk if you don’t want to use soy milk.
- Sugar. Milk bread is traditionally a sweeter bread. You will need it to add flavor and to feed the yeast.
- Salt
- Instant Yeast is the leavening in this recipe. It adds air to the dough. I prefer Instant yeast over active yeast. If you only have Active yeast, then you will have to bloom it by adding yeast and warm water and letting it sit until it starts to foam up. Then you can add it to the flour. If not, it will not rise.
- Neutral Oil
- Maple Syrup
- Vegan Butter
Storing It
The good news about the Tangzhong method is that it makes the bread last longer and stay fresher for longer.
You can store it for three days at room temperature in an airtight container. Make sure the bread is cooled down completely before storing it.
In the fridge, it will last a week.
In the freezer, it will last up to three months. The bring it back, put in fridge to thaw and use as normal. It should still be soft and fresh. Hope this helps.
Want More?
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Vegan Milk Bread
Equipment
- stand mixer with dough hook
Materials
Tangzhong
- 2 tbsp (15 g) bread flour
- 1/4 cup (60 g) soy milk
- 2 tbsp (30 g) water
Milk Bread
- 2 3/4 cups + 2 tbsp (340 g) bread flour
- 1/4 cup (50 g) sugar
- 1 tsp salt
- 1 packet (7 g) instant yeast
- 3/4 cup (180 g) warm soy milk between 110-120℉
- 1/3 cup neutral oil
Syrup wash
- 3 tbsp soy milk
- 1 tbsp maple syrup
Other
- melted vegan butter to brush on top
Instructions
- In a small pan, mix together all the ingredients for the tangzhong. Heat on medium heat until mixture thickens and looks like thick pudding. Remove from heat and pour into a container to cool in the fridge.
- In the bowl of the standmixer, add bread flour, sugar, yeast, and salt. Mix together.
- Attach dough hook, add the warmed soy milk, oil, and the cooled tangzhong mixture. Put speed on medium speed and mix until a dough forms (about 15 minutes). Scrape down sides halfway through. When done, it should be smooth, with slight dimpling.
- Roll into a ball and place in a lightly greased bowl. Cover with a damp cloth and place in a warm place to proof for 1 hour to 90 minutes or until double in size.
- Punch down dough. Cut into four equal pieces. Roll each into a ball and let rest under a damp towel for 15 minutes.
- Put a ball on a lightly floured surface, roll out to a rectangle about 8"x4". Fold each small end to the middle, also called a 3 fold. Flatten and rotate 90°. Repeat the folding and rolling. Finally, roll into a log.
- Butter a 8 1/2" x 4 1/2" loaf pan and place the logs seam-side down Repeat with each piece of dough. Cover with a damp cloth and proof for 45 minutes.
- Preheat over to 350℉
- Mix syrup wash and brush the top of the proofed doughs. Bake for 30-35 minutes. If browning too quickly, add foil to the top.
- Remove from oven and immediately brush with butter.
- When wrapped well, you can store at rm temp for 5-7 days or in fridge for 10 days. Or in freezer for up to 3 months.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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So glad you are back! The milk bread is delicious soft tender and very healthy. It’s one of my favorites.