Japanese Milk Bread Recipe
This is the softest, fluffiest bread you will ever bake you guys!The secret is the tangzhong method, a simple cooked flour paste that keeps the bread airy and light for days.It may seem like an extra step, but it's how you get that delicate, pillowy texture.One of my favorite things about this bread is how the slightly sweet, buttery crust balances the rich, creamy interior.Brushing the top with milk or egg wash before baking gives it that signature shiny, golden sheen.Let it cool completely before slicing so it stays fluffy and doesn't get squished!
Servings: 8
Ingredients
- 2 ½ cups Bread Flour
- 3 tbsp Sugar
- 1 tsp Salt
- 1 tbsp Milk Powder
- 1 Egg
- ½ cup Whole Milk
- ¼ cup Water
- 2 tbsp Butter unsalted
- 2 tsp Active Dry Yeast
Instructions
- In a mixing bowl, combine the bread flour, sugar, salt, and milk powder.
- Mix them well to distribute the dry ingredients evenly.
- In another bowl, whisk together the egg, whole milk, and water.
- Add this mixture to the dry ingredients.
- Mix until combined.
- Add the butter and yeast to the mixture, then knead it for about 10 minutes until smooth and elastic.
- You can use a stand mixer if you have one.
- Place the dough in a greased bowl, cover it with a towel, and let it rise for about 1 to 2 hours until it doubles.
- This step is important for achieving the bread’s characteristic fluffiness.
- After the first rise, punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
- Cover it again and let it rise for another hour.