Kindred's Milk Bread Recipe on Food52 (2024)

Wow! So easy and so delicious. Makes great toast and snacking bread.

Beth February 6, 2024

It's delicious, but it makes so much and halving it doesn't work too well. Too much for 2 people. Try the Japanese milk bread recipe, it's very similar and makes one loaf.

Love, luv, luv this bread!!!!!! Dense, soft, light and doughy. MMMMMMMMMMM!!!!!1

This is my go-to bread. I often share the buns or bread loaves with a few of my bachelor neighbours. Living in the country everyone shares the wealth. A funny thing happened the last time I shared the Kindred Bread. The old fellow came back a few days later and he said "You don't happen to have any more of that bread, it is just like what we used to have when we were kids, it is delicious". So coming from him I feel like that is a five star compliment. Thanks for the sharing recipe.

This was awful! I typically oversalt my food and did a trouble take when it said 2 tablespoons of salt. I watched the video and read the recipe 3 times, but shrugged and added the salt. I ate a piece, and tried it again the next day. Ended up throwing out the remaining loaf and 1/2. What a waste of ingredients.

For some reason, I can't understand this obsession with weighing every ingredient in every recipe. I made this bread today, using 2 T. of Diamond Crystal salt and didn't weigh a single ingredient. (I did let the hot ingredients cool some so the eggs wouldn't curdle.) I have 2 beautifully risen loaves of bread that are browner than I'd like, but I'll adjust the temp/baking time next time.

I tried this recipe twice. It did not turn out twice. The bread did not rise over three hours. I used new fresh yeast. My product was really dense and hard to eat. Something is not right with this recipe.

This came out great! Following a few of the reviews, I cut the Kosher salt down to 1T, stirred the dry ingredients before adding, let the honey mixture cool to about 105 degrees before adding the yeast and flour mixture to it, and I baked it at 350 for about 35 minutes. I temped it at 200° and removed it from the oven. Perfectly done and moist and delicious bread.

Syed February 3, 2022

The first time I tried this bread two years ago, it turned out too salty.
This time I converted using my own calculations to metric. Cup measurements do not work for me as a cup of my flour would weigh from 125gm to 160gm. I halved this recipe and the bread turned out pretty good! For this I used 362 gm of bread flour, 125 ml heavy cream, 58 gm honey, 10.5 gm of yeast (3 envelopes of yeast = 21 gm), 7.2 gm of kosher salt (about 2% of weight of the flour), 1 large egg, 29 gm butter, 1-1/2 tbsp milk powder. I used 23 gm of flour with 1/2 cup water to make the roux, added the cream and honey. The flour/water/cream/honey mixture should be not exceed 105 F - barely warm to the touch. I followed rest of the steps and this bread rose beautifully. In fact it rose a bit too much - the next time I'll cut down the second proofing time. I used a loaf pan. The bread tasted great and it disappeared quickly.

Should have read the reviews before making it. Didn't have kosher salt so used regular himalayan pink and my dough did not rise a lick. I know my yeast is good. So blah. What a waste. Probably should edit the recipe to say if you don't have kosher add only 1 tbsp.

I think the tangzhong killed my yeast. I see people talking about letting it kill but not saying how long they do that. Any clues or feedback?

Made this today. I read all the reviews regarding saltiness and baking temp. I used 2 T of kosher salt in the recipe, and 1 T kosher salt sprinkled on top and baked at 350 degrees. Turned out great! The second proofing wasn't quite as "poofy" as I had hoped, nevertheless it was very tasty!

There is far too much salt in the recipe, I’d cut it to less than half the amount. It’s too bad the recipe can’t be changed. I’ve made it with too much salt..as directed…then with less than a tbsp..delicious.

I really wish I had read the comments before adding all that salt. I will add half that amount next time. I also reduced my oven temp to ~350.
I'm trying to figure out how I can salvage this salty bread.

I've made this recipe a couple of times without issue but today, I noticed that after the first mix, little white balls appeared in the dough. I am trying to figure out what happened. Does anyone know?

I made this bread yesterday. I had to make the dough twice because the first time I made it there was a lot of lumps in the dough. Im unsure what happen. Second time the dough came out super nice. I put it in the refrigerator for a few hours as I had to leave. Once I took it out and rolled it into the 12 balls and let it rest it took way longer then 1 hour and never rose over the top of the bread pan. I baked it for about 35 mins. It came out great. I was also worried about putting 2 Tablespoons of salt in it. But it was great. Would totally recommend and make it again. Great bread

I made this recipe according to the metric suggestions posted in the comments by MQAvatar, also using KA bread flour. I found that I needed to use about 3 tbsp more flour than his measurements called for (using tbsp’s in this estimate because I did not measure when I added in the extra flour and I have no idea how to estimate how many grams I added). The video included in this recipe and on YouTube of this bread being made was very useful in knowing what to look for in the desired consistency of both the tangzhong and the dough. I agree with other commenters that the bake time / oven temperature for this recipe is wildly off. I baked half of my dough in a regular loaf pan and the other half as rolls and both were finished in 28 minutes when baked at 350 degrees Fahrenheit, and had to be covered with foil for their last 10 minutes in the oven to keep the tops from scorching. Luckily I have a food thermometer so I was able to check and know that they were cooked through. Overall, with the changes in temperature and cook time and using the metric weight suggestions for the ingredients, they turned out beautifully - soft and fluffy interiors with deeply browned exteriors, absolutely delicious. I’ll definitely be making this again.

I recently had the original milk rolls at the Kindred restaurant and these are just as good. I followed other commenters' tips and reduced the kosher salt by half since I used Morton's, cooled the heated mixture before I added the yeast, and decreased the oven temperature to 350 degrees. Turned out perfectly with those modifications. Bad news for my waistline.

Come on - how come the measurements aren’t by weight? Anyone attempting something like this should be using the ingredients by weight. Would solve all the salt problems mentioned in the reviews.

Jef September 27, 2020

Add a step to cool stovetop mixture before adding yeast!!! Or at least as the floors and other ingredients prior to adding yeast to let the whole thing cool a bit so you don’t kill your yeast. My bread is not rising at all and after thinking about it realized I likely added the yeast to the hot mix. I should known better, having baked a lot of bread over a lot of years, but it’s been several months andi want thinking. What a waste of ingredients...