Maple Milk Bread Recipe (2024)

By Eric Kim

Maple Milk Bread Recipe (1)

Total Time
1 hour 5 minutes, plus rising
Rating
4(1,149)
Notes
Read community notes

Inspired by the fluffy loaves at White Windmill, a bakery and cafe in Atlanta, this milk bread — a type of soft, bouncy white bread made with, yes, milk — is an homage to the Korean American community along the city’s Buford Highway and beyond. Milk bread exists across many cultures, but its distinguishing feature is the tangzhong — a cooked paste of flour and milk — that helps keep the bread from drying out. Maple syrup and a sturdier crumb distinguish this loaf from milk breads found at Asian bakeries. This one, which appears in “Korean American: Food That Tastes Like Home,” by Eric Kim (Clarkson Potter, 2022), has a deeply savory, pancake-sweet flavor and tastes fabulous plain, fresh out of the oven, or toasted, buttered and adorned with jam; honey and flaky sea salt are equally welcome as toppings. (Watch the video of Eric Kim making maple milk bread here.)

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Ingredients

Yield:1 loaf

    For the Tangzhong

    • ½cup/72 grams bread flour
    • 1cup/237 milliliters whole milk

    For the Bread

    • ½cup/118 milliliters heavy cream
    • 4cups/576 grams bread flour, plus more as needed
    • 1cup/336 grams maple syrup
    • 1large egg
    • teaspoons coarse kosher salt or 2¾ teaspoons kosher salt (Diamond Crystal)
    • teaspoons/14 grams active dry yeast (2 envelopes)
    • Nonstick cooking spray

Ingredient Substitution Guide

Nutritional analysis per serving (14 servings)

289 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 7 grams protein; 223 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Maple Milk Bread Recipe (2)

Preparation

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  1. Step

    1

    Make the tangzhong: In a medium pot, whisk together the bread flour and milk until relatively smooth. Set over medium-low heat and cook, whisking constantly, until the mixture thickens into a texture not unlike mashed potatoes or grits, 2 to 3 minutes. You may see lumps at first, but as you continue to whisk and the flour cooks, your mixture will smooth out.

  2. Make the bread: Remove the pot from the heat and whisk in the cream until smooth, which will cool down the mixture and add some necessary fat. To the creamy mixture, add 4 cups/576 grams bread flour, the maple syrup, egg, salt and yeast, and stir with a wooden spoon or rubber spatula until you can no longer see any streaks of egg or flour. Cover the pot with a lid and let sit in a warm place to proof and hydrate until doubled in size, 1 to 2 hours.

  3. Step

    3

    To knead by hand, keep ½ cup/72 grams bread flour next to you. Dust a clean work surface with some of the flour and turn the dough out onto the surface. Dust some more flour on top of the dough and on your hands, and knead the dough into a ball using both hands. As you start to feel the dough get sticky, add more of the flour. The goal here is to not use more than that ½ cup of flour to knead the dough and, at the same time, to develop enough gluten in it so that it’s no longer sticky, 5 to 7 minutes. Alternatively, knead with a stand mixer: Transfer the dough from the pot to the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium-low speed for 15 minutes; it will become pretty sticky and cling to the bowl. Turn the dough out onto a floured surface. Dust some more flour on top of the dough and on your hands, and form the dough into a ball using both hands, adding more flour as needed.

  4. Step

    4

    Grease a 9-by-5-inch loaf pan with cooking spray. Cut the dough in half with a knife, then flatten each piece using your hands, pulling the corners of each piece up and over the center, all around, so that you’re creating two tight balls. Twist the pulled-up edges to seal and turn the balls over so their smooth sides are facing up. Nestle the two balls side by side in the pan and let sit, covered with a clean kitchen towel, in a warm place in your kitchen until the dough balls have risen an inch above the rim of the pan, 1½ to 2½ hours.

  5. Step

    5

    Meanwhile, heat the oven to 350 degrees. Bake the bread until the crust is dark brown and an instant-read thermometer inserted in the center reads 185 to 190 degrees, 40 to 45 minutes.

  6. Step

    6

    Remove from the oven and let cool in the pan for 5 minutes before taking out the bread and slicing into it. (Technically it should cool completely, but come on: There’s nothing like the glorious experience of tearing into a fresh, warm loaf of sweet milk bread.) The bread will keep for up to 3 to 4 days in a closed container at room temperature.

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Cooking Notes

kgs

The maple syrup measurement is off by 100 ml. One cup is ca. 237 ml. These are volume measurements and most folks won’t catch the error because they will measure by the cup, not the more fiddly milliliter. But a cup of maple syrup is about 340 *grams,* which is how I would measure maple syrup.

Krysten Chambrot, Associate Editor, NYT Cooking

Thank you so much for your comment! We went ahead and changed the recipe slightly to indicate that the 336 milliliter measurement should actually be 336 grams.

Susan

Stephanie, I make milk bread regularly and have tried various liquids. The overall winner every time is full fat evaporated milk. It provides a richness and fluffiness that's the hallmark of milk bread. Try it and you won't go back.

Meg W.

This was incredible but I would recommend putting parchment in the pan (overhanging the sides) so that the removal process can be done with ease.

Brianna

In case people missed it, there is a wonderfully informative video about this recipe by Eric Kim on the NYT cooking YouTube page. I found it very helpful!

Emily

It's a recipe for maple bread so maybe just make the other, maple-less milk bread recipe on NYT Cooking...

Lisa Serio

My loaf just went into the oven. I used 23-year bourbon barrel -aged local maple syrup.

Brandon

Is there any preference for the type of maple syrup used? A more delicate syrup or dark/robust?

DNABlueground

Just made it and it's absolutely amazing. Followed the recipe exactly except for using higher temperature (400F) during the first 15 minutes, then took it down to the 350 the recipe recommends: the loaf was perfect in 45 minutes (total time). The dough is very wet, so a stand mixer is really useful here. Also, a slightly deeper/larger pan may be good: my loaf overflew quite a bit (though we don't mind). I find the taste similar to challah. It's really amazing.

KarenK

Can we skip the maple syrup? I dislike sweet breads.

Stephanie

Could the heavy cream be substituted with something a little lighter?

Julia

Thank you for providing both course and Diamond Crystal kosher salt measurements - it's very useful!

MarkW

Is there a way to use a bread maker for this recipe? I’m fine with the hand method but it would be great to utilize my amazing machine.

RC

Wow...a whole CUP of maple syrup makes this a pricey loaf of bread! Can maple flavored topping be substituted?

Cynthia

Caveat - make sure to use real maple syrup (like www.maplebluff.ca). I usually prefer dark in baking, in this recipe used amber grade - lovely, ethereal…

jim honig

Needs to bake for 55 minutes

Logan

I’ve made this three times and the last time was perfection. Not being impatient with the proving and baking it a little longer than directed helped. I appreciate Eric giving us permission to embrace a deep brown color.

apittman

I do recommend using a thermometer and checking the temperature of the loaf to confirm it is done. At the 45 min mark, even though the bread was a lovely dark color on the top, the internal temp had much to go, I ended up putting a foil over the bread to ensure it did not burn and cook for about 15-20 mins after the original 45 mins. Very dense, but recommend giving a shot!

Benedicte

I have to try again, my first loaf rose slowly and the result was not the ethereal mentioned in a comment, not even close to pillowy. I will make this my new Graal: my middle schooler has braces and a voracious appetite after school. Good thing we are in New England, but still… a full cup of maple syrup is not dispensed without careful consideration. I really like the middle partition, it makes it fun to break.

Shelley Stahl

I made this twice. The first time we called it butt bread because it grew so far over and around the loaf pan. The second time was perfect. I used a slightly damp kitchen cloth to cover the second rise and I think that helped. I also transfer the roux into a bowl to add the rest of the ingredients for the first rise. This is by far the best milk bread recipe I’ve made!! Makes amazing French toast!

Annie

Made this twice. The first time, I used a regular loaf pan, and my bread can out top heavy. The second time, I used a 13 x 4 x 4 loaf pan, and it resulted in a perfectly shaped loaf. I divided the dough into thirds instead of half to better accommodate the long pan.

Charles

Your loaf pan looks taller than usual. What is the height (i.e., 9X5X?)? Thanks.

MJWellness

Living in many and enjoying Little Korea and purchasing Milk Bread, I was thrilled to try making it at home…The maple syrup is heavenly and I wish I could have made this years ago! It’s worth the effort

Babette Cohn

I don't know how I just found this recipe but will definitely be making it. Eric, thank you for the amazing video; your passion for your work always comes through. Question - is the pan you use in the video one that is higher sided than the typical loaf pan?

Russell

I’m lactose-intolerant and always begin by reviewing the list of ingredients. It’s easy enough to substitute lactose-free milk, but heavy cream is another story. Then there’s the ongoing issue of hard-to-get ingredients, of which the Eat recipe of April 2nd was a prime example. Either help us with sourcing and don’t print the recipe. Amazon is helpful, but not always.

hellloooooo

This is the most frustrating recipe I’ve ever attempted. Something is seriously off with the measurement of the maple syrup. I followed the 1 cup measurement the first time and I got a dry, craggily dough that never came together. The second time I followed the weight measurement and got something so sticky I had to add nearly 2 cups of additional flour just to get it off my countertop. I bake all the time and this the first time a recipe has made me breakdown crying.

Miriam

I find agave syrup works as a great substitute, a bit cheaper than maple and also a more mellow sweet. I love this recipe!

Ken

A whole cup of Maple Syrup seemed like it would make the bread way too sweet so I used one-half cup and reduced the flour a bit. I substituted half-an-half for the cream and milk to simplify the recipe. The smell when this was baking was amazing. The resulting bread was good, but not really better than other sweet breads. I won't be making this again but it was interesting to try.

Laura

Eating a warm slice with cinnamon sugar as I write this. Came out perfectly and I’m a terrible bread maker.

MickyC

NEW FAVORITE BREAD OF ALL TIME!Thank you Eric for making this so approachable :)Made as directed right up to the cream (I added more milk because that's what I had) Came out just perfect.

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Maple Milk Bread Recipe (2024)

FAQs

What is so special about milk bread? ›

Milk bread dough is an enriched dough, which means it has dairy (milk, cream, and/or butter), eggs, oil, and/or sugar added to it. It is softer and richer than regular breads, which are made with primarily flour, water, salt, and yeast.

Why did my milk bread come out dense? ›

Why is my milk bread dense? 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.

What is the difference between milk bread and normal bread? ›

The Difference Between Milk Bread and Other Breads

What is milk bread's main difference from traditional bread? The only liquid used in milk bread is milk. In most yeast bread recipes, the liquid is usually water. There are also no eggs in most yeast breads.

How long does homemade milk bread last? ›

Storing Milk Bread

But I've found that this bread begins to lose its softness after about 3 days. If you aren't going to eat it all within a few days, I recommend freezing one of the loaves. Slice the bread and store it in a freezer bag for up to three months.

What country is known for milk bread? ›

Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients.

What is the best flour for bread? ›

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

How can I make my bread lighter and fluffy? ›

Simply put, you have to control the temperature of the bread. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.

Why is my milk bread dough so sticky? ›

Generally, while dough should be a little tacky to the touch, it shouldn't cling to your hands (certain types of bread might call for a stickier dough, but unless that's stated in the recipe, sticky dough is a no-go). Most often, the problem is too much water in the dough.

Can you over knead milk bread? ›

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.

Why isn't my milk bread rising? ›

Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold.

How long does it take to bake bread at 350? ›

Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow. Invert the baked loaves onto a wire cooling rack.

What is another name for milk bread? ›

Other names for it are Hokkaido milk bread, shokupan, and pai bao. Shokupan translates to "eating bread" or "food bread" or "plain bread"; in Japan the style is considered the standard bread of the country, where it is a common breakfast meal or eaten as a snack. It is carried in many bakeries in Asian countries.

Is brioche the same as milk bread? ›

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.

Is buttermilk bread the same as milk bread? ›

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.

Which is better white bread or milk bread? ›

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.

Does milk bread taste different? ›

It has a milky-sweet flavor and a feathery soft texture that tears into wispy strands and melts in your mouth. It has none of the naturally leavened holes or sourdough tang that's prized these days among bread nerds.

How are you supposed to eat milk bread? ›

One loaf has multiple lives: first, fresh out of the oven, sliced piping hot and eaten straight over the sink. Next, toasted, buttered and adorned with honey, jam or flaky sea salt; a cup of tea is excellent for washing that down slowly.

Is milk bread better than brown bread? ›

In terms of calories content, there is not much difference between the two types of bread. When it comes to nutrients, brown bread definitely has more nutrients than white bread.

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