Japanese Milk Bread is a slightly sweet, fluffy white bread that is incredibly soft and delicious. We found this awesome recipe on King Arthur Flour’s website.
So glad we found this recipe. Sometimes, this type of bread is sold only in an Asian style bakery or grocery store. So, we are excited that we are able to use this recipe to make the bread at home.
It’s a easy bread to make, especially if you have a bread machine. We simply just put all the ingredients into the machine and set it on the dough setting. (Find out which bread machine we use to make this outstanding dough as well as delicious home baked breads. Bread machines are the greatest inventions ever!)
Then, we take the dough out, shape it into a loaf and let it rise in loaf pans. This step makes for a nicely shaped loaf of bread. If you prefer, you can also make these into rolls as well.
The best part of this whole process ~ baking and eating the bread! Nothing beats the aroma of freshly baked bread with some butter and a touch of our favorite jam
We also love using this bread to make our sinful Hong Kong Style French Toast. This bread is perfect to slice into nice thick pieces necessary to make the best French toast ever.
Japanese Milk Bread
- Tangzhong (starter)
- 3 tablespoons water
- 3 tablespoons whole milk
- 2 tablespoons King Arthur Unbleached Bread Flour or Organic Bread Flour
- 2 1/2 cups King Arthur Unbleached Bread Flour or Organic Bread Flour
- 2 tablespoons Baker's Special Dry Milk or nonfat dry milk
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1/2 cup whole milk
- 1 large egg
- 1/4 cup (4 tablespoons) melted unsalted butter
- Step 1 To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
- Step 2 Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
- Step 3 Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
- Step 4 To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
- Step 5 Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
- Step 6 To make a loaf: After the dough’s initial rise, divide it into four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter.
- Step 7 Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log.
- Step 8 Place the logs in a row of four — seam side down and side by side — in a lightly greased 9″ x 5″ loaf pan.
- Step 9 Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy.
- Step 10 Brush the loaf with milk or egg wash and bake at 350°F for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190°F.
- Step 11 Remove the loaf from the oven, and cool it on a rack.