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Japanese Milk Bread Recipe

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3.9 from 1 review

  • Author: Eliza
  • Total Time: 5 hours 25 minutes
  • Yield: 18 servings
  • Diet: Vegetarian

Description

Japanese Milk Bread is a soft, fluffy, and slightly sweet bread known for its pillowy texture. Made using the tangzhong method, which involves cooking a flour-water mixture into a thick pudding-like paste, this bread stays fresh longer and has a tender crumb. Perfect for sandwiches or enjoying on its own, this classic Asian bread recipe yields a beautifully shaped loaf or rolls with a glossy crust when brushed with an egg wash.

Ingredients

Tangzhong

  • 60 mL water (¼ cup)
  • 23 g bread flour (2 tbsp)
  • 60 mL milk (¼ cup)

Japanese Milk Bread Dough

  • 120 mL milk (½ cup, lukewarm)
  • 7 g active dry yeast (2 - 2 ¼ tsp)
  • 50 g sugar (¼ cup)
  • 15 g dry milk powder (2 tbsp)
  • 1 egg
  • 350 g bread flour (about 2 ⅔ cups, spoon and leveled)
  • 1 tsp sea salt
  • 58 g unsalted butter (softened, 4 tbsp / ½ stick)

Instructions

  1. Prepare Tangzhong: Place the water and bread flour in a small saucepan and whisk until smooth. Add the milk and whisk to combine without lumps. Heat over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. Remove from heat.
  2. Cool Tangzhong: Scrape the tangzhong into a bowl and cover with plastic wrap, touching the surface to avoid skin formation. Let it cool to room temperature.
  3. Activate Yeast: In a mixing bowl, warm the milk and dissolve 1 tsp sugar in it. Sprinkle the yeast over the milk and let it stand 10-20 minutes until bubbly and frothy.
  4. Mix Dough Ingredients: Add the dry milk powder, remaining sugar, cooled tangzhong, egg, bread flour, and salt to the bowl. Mix with a spatula until a rough dough forms.
  5. Knead Initial Dough: Attach a dough hook to your mixer and knead on low speed (2-3) for about 5 minutes. The dough will be sticky but will begin to come together.
  6. Add Butter Gradually: Add softened butter in 3-4 additions, mixing for 20 seconds between each. Scrape the sides and bottom to incorporate fully.
  7. Knead to Smoothness: Increase speed to medium (4-5) and knead for another 5-7 minutes until the dough becomes smooth, satiny, and pulls away cleanly from the bowl.
  8. First Proof: Shape the dough into a ball, place in a bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size (1-2 hours).
  9. Optional Refrigeration: To make dough easier to handle, refrigerate for a couple of hours or slow proof overnight for about 12 hours.
  10. Prepare Baking Pan: Butter and flour a 1 - 4.5 x 8.5 inch loaf pan or a 9 or 8-inch square cake pan if making rolls.
  11. Shape Dough for Loaf: Punch down dough and divide into 4 equal portions. Roll each into a 6-inch square, fold opposite corners to the center, then roll tightly from the pointed end. Seal edges and place seam side down in the loaf pan.
  12. Shape Dough for Rolls: Divide dough into 9 equal pieces, shape into smooth balls, and place in the square baking pan spaced about ¼ - ½ inch apart.
  13. Second Proof: Cover the pans with plastic wrap and allow dough to proof in a warm place until doubled in size (1-2 hours), rising just below pan tops.
  14. Preheat Oven: Preheat the oven to 350°F (180°C) while the dough proofs.
  15. Apply Wash: Brush the dough with milk for a matte crust or egg wash for a glossy finish.
  16. Bake: Bake the loaf for 30-35 minutes, or rolls for 20-30 minutes. If browning too quickly, cover with foil.
  17. Check Doneness: Use a thermometer to ensure internal temperature reaches 190-205°F (88-96°C).
  18. Cool Bread: Remove from oven and cool in pan a few minutes, then transfer to a wire rack to cool completely.
  19. Serve: Slice at room temperature for easier cutting or enjoy warm.

Notes

  • Using the tangzhong method improves the bread's moisture retention and shelf life.
  • Proofing times may vary depending on room temperature; warmer environments speed up yeast activity.
  • Refrigeration is optional but helps make sticky dough easier to handle.
  • For a shinier crust, use egg wash; use milk wash for a softer, matte crust.
  • Ensure butter is softened for proper incorporation during kneading.
  • Roll dough tightly to minimize large air pockets in the bread crumb.
  • Baking times might need adjustment depending on your oven’s performance.
  • This bread is best enjoyed within 2-3 days or can be frozen for longer storage.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://recipekind.com/japanese-milk-bread-recipe/