Easy Japanese Milk Bread

Name: Easy Japanese Milk Bread
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Cuisine: Asian, Japanese
Ingredients: 1/2 cup whole milk; 2 tbsp all purpose flour; 1/2 cup whole milk (room temperature); 1/4 cup sugar; 1 tbsp yeast; 5 tbsp softened butter (room temperature); 1 large egg; 1 tsp salt; 3 cups all purpose flour; 1 tbsp milk; 1 large egg

29 steps

Prep:3hCook:20min

Japanese milk bread is the softest and most fluffiest bread you’ll ever have!

Updated at: Thu, 17 Aug 2023 11:36:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories585.7 kcal (29%)

Total Fat18.1 g (26%)

Carbs90.6 g (35%)

Sugars15.9 g (18%)

Protein14.2 g (28%)

Sodium628.7 mg (31%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Tangzhong (Flour Paste)

Step 1

In a pan over medium low heat, add in the milk and flour.

whole milk½ cup

all purpose flour2 Tbsp

Step 2

Whisk until a paste forms.

Step 3

Continue whisking for an additional 3-4 minutes.

Step 4

Turn off the heat and allow for the paste to completely cool to room temperature.

Dough

Step 5

In a stand mixer, add in the milk, sugar and yeast.

whole milk½ cup

sugar¼ cup

yeast1 Tbsp

Step 6

Allow for the yeast to bloom for 10 minutes. If using dry active yeast, you may omit the waiting period.

Step 7

Add in the egg, salt, butter, tangzhong and flour.

butter5 Tbsp

egg1

salt1 tsp

all purpose flour3 cups

Step 8

Knead the dough with a dough hook at the lowest speed your stand mixer allows for 10 minutes. It you are kneading by hand, knead the dough for about 17-20 minutes or until the dough is no longer sticky.

Step 9

Scrape down the sides of your bowl halfway in.

Step 10

After 10 mins, your dough should be pulling away from the sides and shouldn’t be sticky to touch. If it is still sticky, knead the dough for an additional 3-4 minutes.

Step 11

Remove the bowl from the stand mixer.

Step 12

Cover with a damp cloth and allow to proof at room temperature for 2 hours or until the dough has doubled in size.

Step 13

After 2 hours, the dough should have doubled in size.

Step 14

Gently pull the dough from the bowl onto a lightly floured surface.

Step 15

Lightly shape the dough into a ball and cut it into four equal pieces.

Step 16

Shape each piece of dough into an oval shape.

Step 17

Roll out the dough lengthwise to about 1/8 inch thick.

Step 18

Fold in the sides of dough (2 letter fold).

Step 19

Roll out the dough again to about 1/8 inch thick.

Step 20

Roll the dough into a spiral and pinch the seams closed.

Step 21

Repeat for the other 3 dough pieces.

Step 22

Line your loaf pan with parchment paper.

Step 23

Place your dough into a loaf pan.

Step 24

Cover with a damp cloth and allow for the dough to proof for an additional 30 mins.

Egg Wash

Step 25

In a small dish, beat together one egg and milk to create the egg wash.

milk1 Tbsp

egg1

Step 26

Brush the egg wash over your dough.

Bake

Step 27

Preheat your oven to 350°F.

OvenPreheat

Step 28

Bake at 350°F for 20-25 minutes or until the crust is slightly golden. Bake longer if you want a more golden crust. Place your oven rack right in the middle to ensure proper baking.

Step 29

Remove and enjoy!