Japanese Milk Bread
Fluffy, slightly sweet Japanese Milk Bread made using the Tangzhong method for a soft and tender crumb. Perfect for toast, sandwiches, or snacking straight out of the oven.
Ingredients
Scale
- 3 ½ cups bread flour
- 1 cup whole milk (plus 3 tbsp for Tangzhong)
- ½ cup water (for Tangzhong)
- ¼ cup granulated sugar
- 2 ¼ tsp active dry yeast
- 1 tsp salt
- ¼ cup unsalted butter, softened
- 1 large egg
Instructions
- In a small saucepan, whisk 3 tbsp flour with ½ cup water and 3 tbsp milk. Cook over low heat, stirring constantly, until it thickens into a paste. Let cool.
- In a mixing bowl, combine bread flour, sugar, salt, and yeast. Add Tangzhong, remaining milk, egg, and softened butter. Mix until a shaggy dough forms.
- Knead dough by hand or stand mixer for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 to 1½ hours.
- Punch down dough and divide into 3 equal portions. Shape each into a ball and place them side by side in a greased loaf pan.
- Cover and let rise again until dough domes above the pan, about 45 minutes.
- Preheat oven to 350°F (175°C). Bake the bread for 30 to 35 minutes until golden brown and sounds hollow when tapped.
- Cool in pan for 10 minutes, then transfer to a wire rack. Brush with melted butter if desired. Slice and serve warm or cool completely.
Notes
- Make the Tangzhong paste first so it has time to cool.
- Use bread flour for best texture and structure.
- Dough can be made the night before and refrigerated.
- Freezes well when sliced and stored in airtight bags.
Find it online: https://tastyze.com/japanese-milk-bread/