Alina's milk bread from Pastry Love: A Baker's Journal of Favorite Recipes (page 133) by Joanne Chang

Ingredients

bread flour
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active dry yeast
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

anya_sf on September 11, 2023

Really good, almost like a lean brioche, but with a sturdier texture. Unlike with some brioche doughs, I had no issues making 1/2 recipe (1 loaf) in my stand mixer. Minor quibble: recipe states this is best on the day of baking (and it was), but isn't tanghong supposed to help extend the freshness?
hirsheys on December 30, 2021

Now that I've tried several other milk bread recipes I can safely say that this is still my favorite. Delicious. (Also my mom adores!) Made this time as buns - 22 minutes was perfect for 12 per recipe/loaf.
hirsheys on October 03, 2021

I made a half batch of this recipe - as a result, my kitchen aid, which probably needs realignment anyway, really struggled to mix the small amount of dough. Because the butter added greasiness to the dough, it refused to stick to the dough hook and just ended up stuck happily to the bottom of the bowl, so I spent the next ~10 minutes smushing the dough back onto the hook and adding the butter in (and cursing). It took some work, but after a bit, the dough did finally come together, and ended up nicely smooth and well kneaded, thank goodness. Other than the frustrating kneading, the rest is relatively straight forward. Anyway, I LOVE it. It's sweet and fluffy and tastes a lot like brioche or challah (which it should, given how much butter and cream the recipe has). I'm interested to try some other versions in the future with only milk and less butter to see what they are like.
potatooryam on December 21, 2020

Really delicious bread and the dough is lovely to work with. Mine was slightly under baked at 40 minutes, but a few minutes longer would have perfect.
Zosia on September 14, 2020

Wonderfully light and fluffy and just a little bit sweet. The directions were excellent so it was quite easy to make and shape.
mamacrumbcake on May 07, 2020

This is a wonderful example of Japanese milk bread—soft, fluffy, delicious. The dough is a dream to handle and even with the tangzhong, the recipe is not difficult. It literally looked like the Michelin Man during oven spring. I could not believe the heights to which this bread rose—it just crested over the rim of the pan when it went into the oven. The recipe says it is best the day it is made, but even two days later it is still very fresh and nice to eat, even without toasting.