Savory Garlic and Scallion Milk Bread Loaf Recipe by Kat Lieu

Hi friends! Make a delicious milk bread with me, using a method that does not require tangzhong or yudane. We will activate the yeast using warmed milk (about 110F which is slightly warmer than body temp) and a sprinkling of sugar. Do not add salt directly to the yeast and milk. This bread will require at least 2 hours (1 hour to rise, 1 hour to proof). 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.

Since this is a buttery bread, the insides of the bread may require higher temperature and longer baking times. Adjust accordingly.

Kat Lieu’s Savory Garlic and Scallion Milk Bread Loaf

Kat Lieu’s Savory Garlic and Scallion Milk Bread Loaf

Fluffy Delicious Garlic Scallion Milk Bread

Fluffy Delicious Garlic Scallion Milk Bread

Yield
1 loaf
Author
Prep time
15 Min
Cook time
35 Min
Inactive time
90 Min
Total time
2 H & 20 M
Make a delicious fluffy and savory garlic milk bread with me, using the #tangzhong method

Ingredients

Instructions

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About the Baker

Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the author of Modern Asian Baking at Home. Currently, Kat is a full-time author and recipe developer. Follow her on instagram and check out her blog Phil and Mama.

Kat Lieu

Kat Lieu is a doctor of physical therapy, certified lymphedema therapist, and the editor-in-chief of Phil and Mama. 

http://www.philandmama.com
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