Japanese Milk Bread
Soft, fluffy, and lightly sweet, Japanese milk bread uses a unique tangzhong method to create a tender crumb that stays fresh for days. Perfect for toast, sandwiches, and more.
Equipment
- Loaf Pan
- Saucepan
Ingredients
Tangzhong (Water Roux) Starter
- 15 grams bread flour
- 75 milliliters water
Dough Ingredients
- 350 grams bread flour high protein
- 180 milliliters whole milk
- 60 milliliters heavy cream
- 50 grams sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 40 grams unsalted butter softened
Instructions
- Prepare the tangzhong by combining 15g bread flour and 75ml water in a small saucepan. Heat over medium-low, stirring constantly until thickened to pudding-like consistency. Remove and cool to room temperature.
- In a large bowl, combine 350g bread flour, 50g sugar, 1 tsp salt, and 2 tsp instant yeast.
- Add 180ml whole milk, 60ml heavy cream, and the cooled tangzhong starter. Mix until dough begins to form.
- Knead the dough on a clean surface for about 10 minutes until smooth, elastic, and slightly tacky.
- Gradually knead in the softened 40g butter until fully incorporated.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size (1 to 1.5 hours).
- Punch down the dough gently and divide into 3 or 4 equal pieces. Shape each piece into a smooth ball, then roll into an oval.
- Roll each oval tightly and place seam-side down into a greased loaf pan.
- Cover and let rise again until dough fills the pan edges (about 45 minutes).
- Preheat oven to 180°C (350°F). Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Remove from oven and cool in pan for 10 minutes. Transfer to wire rack to cool completely before slicing.
Notes
Use fresh bread flour and properly cool the tangzhong to ensure softness. Brush top with melted butter after baking for a shiny crust.