Japanese Milk Bread

Japanese Milk Bread is a soft, yeasty bread that is popular all over Japan. Just follow the directions in the recipe to perfection and enjoy your homemade Japanese Bread!

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Course: Bread, Breakfast

Cuisine: Japanese

Diet: Low Calorie

Keyword: milk bread

CookingStyle: Baking

Prep Time: 30

Cook Time: 20

Servings: slices

Calories: 106kcal

Author: James Anderson

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Equipment

Ingredients

6 tablespoons water
2 tablespoons bread flour

The Rest of Loaf

3 tablespoons sugar
1 egg
30 g. butter unsalted
1 teaspoon salt
2 teaspoons fast acting yeast
½ cup milk
300 g. bread flour

Instructions

In a shallow saucepan, combine the water and bread flour for the tangzhong. After switching on the oven, blend until smooth and no chunks remain.
Heat the flour mixture gently on medium-low pressure, stirring continuously, till it hardens.
When you swirl it, you can see trails formed by the spatula.
Remove the pan from the heat and set it aside to cool.
In a big mixing dish, combine the rest of the ingredients (milk, yeast, flour, sugar, melted butter, salt, and egg).
Insert the cooled tangzhong.
Combine all of the components in a blender, then knead by hand on a baking sheet. If necessary, insert some more flour.
Move the dough to a finely oiled bowl until it is no longer messy.
Cover and set aside to rise in a warm location until doubled, approximately 1 hour.
Knock back the flour and slice it into three parts until it has grown.
Place the remaining pieces to the sides and from one into a sphere.
Stretch one part of the bread midway over the available dough, then spread the other half on top, creating three levels.
If necessary, lightly rub the ball of bread, then roll it up like a cinnamon roll. Cover and set aside to climb until the loaf is just above the pan's rim.
Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius.
Clean the top of the bread with egg wash after lightly beating the egg.
Bake the loaf for 30 minutes or until lightly browned.
If it starts to brown too quickly, tent it with parchment for the last few minutes of preparation.
Allow cooling on a wire rack before cutting.

Video

Notes

When baking Japanese Milk Bread, reroll the dough and smooth out the surface evenly. You can use your hand to make claw shapes or to shape the dough into the shape of a loaf. The claw shape will allow you to control the creases better. The result is a beautiful, springy bread that will be loved by everyone. This is due to the roux starter that gives it that distinct texture.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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