The Ultimate Savory Pull-Apart: My Garlic Scallion Milk Bread

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

How To Store

The main enemy of milk bread is air, which makes it stale, and the refrigerator, which can make it hard and gritty.

Short-Term Storage (Up to 2-3 Days)

1. Cool Completely: Let the bread cool completely on a wire rack before storing.

2. Airtight Container: Place the completely cooled loaf or rolls into a rigid, airtight container or a heavy-duty reusable plastic bag. A bread box also works well if you have one.

3. Store at Room Temperature: Keep it in a cool, dry place away from direct sunlight. The texture will be at its best for 2-3 days this way.

Longer-Term Storage (2-3 Months)

Freezing is highly recommended for any milk bread you won't eat within a few days. It preserves the fresh-baked texture perfectly.

For a Whole Loaf:

1. Let the loaf cool completely.

2. Wrap the entire loaf tightly in two layers of plastic wrap, squeezing out all the air.

3. For extra protection, place the wrapped loaf inside a heavy-duty freezer bag or wrap it in aluminum foil. Freeze for up to 3 months.

For Slices or Rolls:

1. Cool completely.

2. Slice the bread if desired.

3. Place slices or rolls on a baking sheet and freeze for 1-2 hours until solid.

4. Transfer the frozen pieces to a freezer bag. This prevents them from sticking together. Freeze for up to 3 months.

To Thaw:

• Room Temperature: Let it thaw, still wrapped, at room temperature for a few hours.

• Oven/Toaster Oven (Best for Crispness): For slices or rolls, you can toast them directly from frozen. For a whole loaf, I recommend thawing at room temperature.

Happy Baking! - Sharon Hsu (@SparkleCakerie)

108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Fluffy Delicious Garlic Scallion Milk Bread

Yield

1 loaf

Author

Kat Lieu

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

• 350g bread flour
• 75g sugar (less if you want the bread less sweet)
• 1 packet of dry yeast (7-8g)
• 1 large egg (egg replacement OK)
• 175 ml warm milk (coconut milk OK)
• 30 g unsalted butter, softened (vegan butter OK)
• Pinch of salt or a teaspoon of white or red miso 
• 1/2 cup unsalted butter, softened, mixed with salt, minced garlic and other herbs (scallions or parsley), paprika and garlic powder. Mix all together into garlic butter that is spreadable. (Add chicken bouillon powder or msg for added deliciousness)
• Prior to baking, sprinkle more salt on the bread

Instructions

1. Combine the flour, salt or miso paste, and sugar and set aside. 
2. Combine the yeast, with a pinch of sugar, with the warm milk. Set aside for 10 minutes.
3. Using low mixing (level 2 on Kitchen aide) and the dough hook, mix the dry together. Whisk the egg into the milk, and then slowly pour into the dry ingredients. Knead with mixer for about 10 minutes. If the dough looks too dry, add in a little milk.
4. You should have a nice kneadable bread dough after 10 minutes, it should not be sticky, but it should also not be dry. Cover and set aside for about 10 minutes in a warm place.
5. Add the softened butter (30g) to the dough and knead for another 10 minutes on low. Check to see if you get the windowpane effect when you stretch the dough. Again it should not be sticky, should not be dry. 
6. Roll into a ball. Cover and set aside for about 15 minutes in a warm space. It should increase in size.
7. Remove the dough and roll into a ball, then divide it into about seven to eight equal pieces. Turn each piece into a smooth ball, then roll them flat (think gua bao shape), and smother with the garlic butter spread. Fold in half and put onto the bread or loaf pan, open side facing up. Repeat with each piece.
8. Proof in the oven or a warm space for about an hour. It should puff up nicely. About 20 to 30 minutes before baking, preheat the oven to 350F (180C) with a rack in the center.
9. Brush with egg wash if you like a shinier top. 
10. Bake for about 30 to 35 minutes. Please cover the top with aluminum foil at about 20 minutes to avoid burning the top.
11. Serve warm!
12. Adapted from a Ciao Kitchen Recipe and a Milk Bread Recipe found on Subtle Asian Baking (the Pandan Milk Bread)
13. Troubleshooting: If the dough is too wet, add a little bread flour. If the dough is too dry, add a little milk. Must be well incorporated and kneaded.

Recipe COPYRIGHT © PHILANDMAMA.COM 2020, Phil and Mama, LLC. All rights reserved. You may not use any photographs of Phil and Mama Kat without both verbal and written consent from the owners of www.philandmama.com.

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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.