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–+ servings
cut milk bread to see the fluffy interior of the loaf. A pot of jam in the background

Japanese Milk Bread

Robyn
Japanese milk bread is the lightest, fluffiest bread you will ever taste! It is a delicious as a sandwich bread, or toasted, and enjoyed as an everyday bread.
5 from 4 votes
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Prep Time 35 minutes
Cook Time 30 minutes
Sitting/rising time 3 hours
Total Time 4 hours 5 minutes
Course baking, Breakfast, Side Dish
Cuisine Japanese
Servings 12 slices
Calories 151 kcal

Ingredients
  

For the Tangzhong (water roux)

  • 17 g bread flour
  • 83 ml water

Rest of Ingredient for Japanese Milk Bread

  • 300 g bread flour
  • 1 tbsp | 8g milk powder
  • 10 g white sugar
  • 1 teaspoon salt
  • 7 g instant yeast
  • 120 ml milk
  • 1 egg beaten
  • 60 g butter melted

Instructions
 

To make the Tangzhong:

  • In a small saucepan combine water and flour. Add half the water to the flour, whisk and then add the rest to prevent lumps from forming
  • Place over low heat and whisk – for about 3-5 minutes until it starts to thicken.
  • Stir for another 2 minutes until it becomes smooth paste – should be able to get soft peaks from it and the whisk leaves lines on bottom of pan that the paste doesn't fill.
  •  Cool completely before use.

To make the milk bread:

  • In a bowl or mixer bowl combine the flour, milk powder, sugar and yeast.
  • In another bowl whisk together the milk, egg, melted butter and tangzhong.
  • Pour the liquids into the dry ingredients and knead for 15-20 minutes
  • Place in a bowl and cover with a towel or greased clingfilm and leave to rest for 90 minutes.
  • Lightly grease a 1 lb loaf tin.
  • Divide the dough into 4.
  • Take one ball of dough and flatten out to a ½cm thick rectangle. Fold one short side over by a third, and then fold the other short side of dough over. (Refer to the process images in the body of the post).
  • Flatten this out and repeat: folding one short side over and then the other.
  • Place in the tin seam side down.
  • Repeat with the other three balls of dough.
  • Cover with a tea towel/greased cling wrap and rest for 30 minutes.
  • Preheat the oven to 175˚C(fan)/350˚F
  • Bake the loaf of bread for 30 minutes until lightly golden.
  • Leave in the tin for 5 minutes and then turn out onto a wire rack to cool completely.

Video

Notes

For the tangzhong you can use 42ml water and 41ml milk if you would prefer.
 

Nutrition

Calories: 151kcalCarbohydrates: 21gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 26mgSodium: 243mgPotassium: 58mgFiber: 1gSugar: 2gVitamin A: 167IUCalcium: 24mgIron: 1mg
Keyword homemade bread, japanese soft bread, soft bread

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