Ube Milk Bread recipe

Introduction

There’s something about freshly baked bread that feels like pure magic. The way it fills your home with a warm, inviting aroma is enough to make anyone swoon. Now, imagine that bread infused with the vibrant, earthy sweetness of ube—a Filipino purple yam that turns any dish into a show-stopper. That’s exactly what you get with this Ube Milk Bread recipe.

Not only is this bread incredibly soft and fluffy, but it also has a subtle sweetness and a gorgeous lavender hue that’s almost too pretty to eat (almost). This is the kind of bread that’s perfect for breakfast, as a snack, or even as a gift for friends and family who deserve a little extra love.

The first time I made this, I was nervous—baking bread can feel intimidating! But trust me, this recipe is as foolproof as it gets. With simple ingredients, a little patience, and some ube magic, you’ll have a loaf that rivals any bakery’s offering.

Why You’ll Love This Recipe

Here are just a few reasons why this Ube Milk Bread deserves a permanent spot in your baking rotation:

• Super soft and fluffy: Thanks to the tangzhong method (don’t worry, I’ll explain it below), this bread stays moist and tender for days.
• Eye-catching and delicious: The natural purple hue from the ube halaya (purple yam jam) is as stunning as it is tasty.
• Perfectly sweet: It has just the right amount of sweetness—delicate enough to pair with butter but flavorful enough to eat on its own.
• Customizable: You can add fillings like sweetened coconut, cream cheese, or even more ube halaya for a fun twist.

Preparation Time and Servings

• Total Time: About 4 hours (including proofing time)
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Proofing Time: 3 hours (don’t worry—it’s worth it!)
• Servings: 1 loaf (about 10 slices)

Ingredients

Here’s everything you’ll need to make this dreamy ube milk bread:

Tangzhong:

• 2 tablespoons all-purpose flour
• 2 tablespoons milk
• 2 tablespoons water

Dough:

• 2 ½ cups bread flour (or all-purpose flour)
• ¼ cup sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast
• ½ cup ube halaya (purple yam jam)
• 1 egg (room temperature)
• ¼ cup whole milk (warm)
• 3 tablespoons unsalted butter (softened)

Egg Wash:

• 1 egg, beaten with 1 tablespoon milk

Step-by-Step Instructions

Let’s break this down into manageable steps. By the end, you’ll feel like a pro baker!

1. Make the Tangzhong

Tangzhong is a cooked paste that helps keep the bread soft and moist. It sounds fancy, but it’s super simple.

1. In a small saucepan, whisk together the flour, milk, and water.
2. Place the pan over low heat and cook, stirring constantly, until the mixture thickens into a smooth, pudding-like paste. This should take about 2-3 minutes.
3. Remove the tangzhong from the heat and let it cool to room temperature.

Pro Tip: If the tangzhong looks lumpy, just whisk it vigorously, and it’ll smooth out!

2. Mix the Dough

1. In a large mixing bowl (or the bowl of a stand mixer), combine the bread flour, sugar, salt, and yeast.
2. Add the tangzhong, ube halaya, egg, and warm milk. Mix until a shaggy dough forms.
3. If you’re using a stand mixer, attach the dough hook and knead on medium speed for about 5-6 minutes. If kneading by hand, turn the dough onto a floured surface and knead for about 10 minutes.
4. Gradually add the softened butter, one tablespoon at a time, kneading until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.

3. First Proof

1. Lightly grease a large bowl and place the dough inside, turning it to coat with oil.
2. Cover the bowl with a clean kitchen towel or plastic wrap and let it proof in a warm spot for about 1.5-2 hours, or until it doubles in size.

Pro Tip: If your kitchen is cold, you can place the bowl in the oven with the light on for gentle warmth.

4. Shape the Dough

1. Once the dough has risen, punch it down gently to release the air.
2. Turn the dough onto a clean surface and divide it into 4 equal pieces.
3. Roll each piece into a smooth ball, then flatten and roll it out into a rectangle.
4. Roll the rectangle into a tight log and place it seam-side down in a greased 9×5-inch loaf pan. Repeat with the remaining dough pieces.

5. Second Proof

1. Cover the loaf pan with a towel or plastic wrap and let the dough rise for another hour, or until it’s puffy and fills the pan.

6. Bake the Bread

1. Preheat your oven to 350°F (175°C).
2. Brush the top of the loaf with the egg wash for a shiny, golden finish.
3. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.

Pro Tip: If the bread is browning too quickly, tent it loosely with aluminum foil during the last 10 minutes of baking.

7. Cool and Enjoy

1. Remove the bread from the oven and let it cool in the pan for 10 minutes.
2. Transfer the loaf to a wire rack to cool completely before slicing.

How to Serve

This Ube Milk Bread is as versatile as it is delicious! Here are a few serving ideas:

• Plain and Simple: Enjoy it fresh out of the oven with a smear of butter or margarine.
• Sweet Treat: Spread it with more ube halaya, condensed milk, or cream cheese for an indulgent snack.
• French Toast: Turn leftover slices into dreamy ube-flavored French toast.

Additional Tips

1. Use high-quality ube halaya: The flavor and color of your bread depend on it. Look for brands with no artificial colors or make your own at home.
2. Don’t skip the tangzhong: It’s the secret to ultra-soft bread that stays fresh longer.
3. Measure carefully: For the best results, use a kitchen scale to weigh your ingredients.
4. Be patient: Bread-making takes time, but the results are always worth it!

Variations

• Ube-Coconut Swirl: Add a layer of sweetened shredded coconut when rolling out the dough.
• Cheese-Filled Ube Bread: Place a small cube of cheddar or cream cheese in the center of each dough ball before shaping.
• Matcha Twist: Replace half the ube halaya with matcha powder for a green-and-purple marbled loaf.

Freezing and Storage

• To Store: Keep the bread in an airtight container at room temperature for up to 3 days.
• To Freeze: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw and reheat in the microwave or oven for best results.

Print

FAQ (Frequently Asked Questions)

1. Can I use a different type of flour?
You can use all-purpose flour in place of bread flour, but the texture might be slightly different. Bread flour has a higher protein content, which helps create that soft and chewy texture that’s characteristic of milk bread. If you do use all-purpose flour, expect a slightly softer crumb.

2. Can I use store-bought ube halaya?
Yes, store-bought ube halaya works perfectly fine for this recipe. Just make sure it’s a high-quality one without too many preservatives or artificial colors for the best flavor and vibrant purple color. If you’re feeling adventurous, you can even make your own ube halaya at home, which can be found in many Filipino recipe books or online.

3. Can I make this bread without the tangzhong?
While you technically can skip the tangzhong, it’s what gives the bread its super soft texture. Without it, the bread will still be delicious but may not stay as soft for as long. I highly recommend using the tangzhong for the best results!

4. How can I tell if the bread is fully baked?
To test for doneness, tap the top of the bread gently—it should sound hollow. You can also use a kitchen thermometer to check the internal temperature; it should be around 190°F (88°C) when fully baked.

5. Can I use fresh ube (purple yam) instead of ube halaya?
Yes! If you’re using fresh ube, you’ll need to steam or boil it until soft, then mash it into a smooth puree. You can also add a little sugar and a pinch of salt to enhance the flavor, but make sure it’s not too wet, as that could affect the dough’s texture.

6. Can I make this bread without yeast?
Unfortunately, yeast is necessary to make this bread rise and achieve its fluffy texture. However, if you’re not a fan of yeast, you could try making a quick bread (like soda bread) with baking soda, but the texture and taste will be quite different.

Conclusion

There you have it—your guide to baking the softest, most beautiful Ube Milk Bread. This recipe combines the magic of bread-making with the irresistible charm of ube, resulting in a loaf that’s as delicious as it is stunning. Whether you’re new to baking or a seasoned pro, this recipe is sure to become a favorite.

When you try it, don’t forget to snap a photo and tag me on Instagram—I can’t wait to see your creations!