Japanese Milk Bread Recipe

[KainGo127]

Hello there! Check out this Japanese Milk Bread recipe—it's pure magic! Super soft and fluffy, perfect for sandwiches or just tearing into chunks straight from the oven. Give it a try and elevate your bread game! #BreadHeaven #JapaneseMilkBread ​

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Japanese Milk Bread Recipe​

Ingredients:

Tangzhong:

• 3 tablespoons (43g) water
• 3 tablespoons (43g) whole milk
• 2 tablespoons (14g) King Arthur Unbleached Bread Flour

Dough:

• 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
• 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk
• 1/4 cup (50g) granulated sugar
• 1 teaspoon (6g) table salt
• 1 tablespoon instant yeast
• 1/2 cup (113g) whole milk
• 1 large egg
• 4 tablespoons (57g) unsalted butter, melted

Instructions:

1. Make the Tangzhong:
   • In a small saucepan, whisk together water, milk, and bread flour until smooth.
   • Cook over low heat, whisking constantly, until thickened (3-5 minutes).
   • Transfer to a bowl or measuring cup and let cool to lukewarm.
2. Make the Dough:
   • Combine tangzhong with all dough ingredients in a mixing bowl.
   • Mix and knead with a stand mixer or bread machine until smooth and elastic (about 15 minutes).
3. First Rise:
   • Shape dough into a ball and place in a lightly greased bowl.
   • Cover and let rise for 1 to 1 1/2 hours, until puffy.
4. Shape the Loaf:
   • Gently deflate dough and divide into four equal pieces.
   • Flatten each piece into a 5" x 8" rectangle, then fold the short ends towards each other (like folding a letter).
   • Flatten again into rectangles (about 3" x 6"), then roll each into a 4" log.
   • Place logs seam side down, side by side, in a lightly greased 9" x 5" loaf pan.
5. Second Rise:
   • Cover loaf and let it rest/rise for 40 to 50 minutes, until puffy.
6. Bake the Bread:
   • Preheat oven to 350°F towards the end of rising time.
   • Brush loaf with milk and bake for 30 to 35 minutes, until golden brown and internal temperature reaches at least 190°F.
7. Cool and Store:
   • Remove loaf from pan and cool on a rack.
   • Once cooled, store leftovers wrapped well at cool room temperature for 5 to 7 days, or freeze for longer storage.

Enjoy your fluffy Japanese Milk Bread!

 

[benzie]

Personally, I find Japanese Milk Bread recipes to be worth the effort for their pillowy texture and subtle sweetness! Though using bread flour and milk powder can enhance its flavor and structure.

 

[palateprince]

How does it taste with different types of fruits? I'm curious about mixing it up a bit for variety...

 

[KainGo127]

Personally, I find Japanese Milk Bread recipes to be worth the effort for their pillowy texture and subtle sweetness! Though using bread flour and milk powder can enhance its flavor and structure.

Thanks so much for your input! I completely agree—Japanese Milk Bread is definitely worth the effort for that amazing texture and taste. I'll definitely try using bread flour and milk powder next time.

 

[Ui Ui]

That Japanese Milk Bread recipe looks fire! Gonna try making it this weekend—thanks for the hookup!