Milk Bread
Class.
Next class: Sunday, October 25, 1:00 to 4:00pm · 1 seat left
Watch me make tangzhong and mix the dough, then get hands-on preparing pans, dividing, shaping, filling and egg-washing your own two loaves: one classic milk bread and one filled with your choice of Cinnamon Swirl or Pumpkin Pie. They bake during class and go home with you.
Stand mixer with dough hook required for baking at home. Class equipment provided.
Full refund when canceled at least 7 days before class. Cancellation policy
Two loaves,
both yours.
You make a classic milk bread plus one loaf filled with your choice of Cinnamon Swirl or Pumpkin Pie. You choose when you book. Both loaves go home with you.
- 01A classic milk bread loaf, shaped by you
- 02A second loaf, filled with Cinnamon Swirl or Pumpkin Pie, your choice
- 03Both loaves baked in my oven during class and sent home with you
- 04Printed recipe written for a home stand mixer
Every step,
from tangzhong to finished loaf.
I mix a batch live so you see every step. The dough you shape was started earlier that day, so there’s time to bake it before you leave.
I. Tangzhong
The cooked milk-and-flour paste that makes milk bread so soft. What it is, why it works, and how to make it.
II. Mixing
What well-developed dough looks and feels like, and how to check it with the windowpane test.
III. The first rise
How to judge when the dough is ready to leave the bowl.
IV. Pans, weighing and dividing
Preparing your pans, then weighing and dividing the dough so both loaves bake evenly.
V. Flattening, folding, rolling and sealing
The hand movements that give milk bread its layered, feathery crumb.
VI. Adding filling
How to add cinnamon or pumpkin filling so it stays put instead of leaking out in the oven.
VII. The final proof
Reading the dough one more time, and knowing when it is ready for the oven.
VIII. Egg wash
The finishing touch that gives the crust its shine and color.
IX. Baking
How to bake milk bread and know when it is truly done.
X. Unmolding, cooling and storing
Getting the loaf out cleanly, letting it cool, and keeping it soft at home.
- Duration
- 3 hours
- Group size
- Up to 8 bakers
- Tuition
- $125 per baker
- This is an introductory price. Future classes will be $135.
- Location
- Newbury Park, CA
- Schedule
- Sunday, October 25, 2026, 1:00 to 4:00pm. 1 seat left.
- Experience
- Beginner friendly. No bread-baking experience needed.
- Allergens
- Contains wheat, milk and eggs.
- Taking your bread home
- Your loaves will still be warm. Let them cool completely before sealing them in a bag.
- Time
- Plan to stay for the full class, 1:00 to 4:00pm.
- Equipment for home
- This is a stand-mixer recipe. Building milk bread’s strength and working the butter in by hand is very hard going, so you’ll need a stand mixer with a dough hook to make it at home. My favorite is the Ooni Halo; a KitchenAid with a dough hook works too. All class equipment is provided, so leave yours at home. See the tools I use
- Cancellations
- Full refund if you cancel at least 7 days before class. Within 7 days, refunds aren’t available, but you’re welcome to send a friend in your place. If I have to cancel, you get a full refund.
- Private and group bookings
- Private classes available for groups of 6 or more, ask Billy directly.
- Photos
- This is the first milk bread class, so I’ll be taking photos and video for the website and social media. If you’d rather not appear, just tell me and I’ll keep you out of frame.
Ready to bake?
The class is Sunday, October 25, 1:00 to 4:00pm. 1 seat left, first come first served.
Stand mixer with dough hook required for baking at home. Class equipment provided.
Full refund when canceled at least 7 days before class. Cancellation policy
Limited to eight students.
Join the milk bread waitlist
Leave your name and I'll email you if a seat opens up or when the next date is set.