Japanese Milk Bread

Name: Japanese Milk Bread
Cuisine: Japanese
Ingredients: 445g bread flour; 8g dry yeast; 8g salt; 40g caster sugar; 300g milk; 50g unsalted butter

15 steps

Known as ‘山形食パン- yamagata shokupan’ or mountain-shaped bread in Japanese, this soft and fluffy loaf is sure to be a crowd favourite. Tangzhong nor Yudane are required in this simple recipe, but it certainly doesn’t compromise on fluffiness! Just a perk, so you can get to enjoy your loaf a little faster 🙈 Note: The size of the bread tin I used is 18cm x 14cm x 12.5cm. The measurements for this recipe may need to be adjusted for the volume of your bread tin.

Updated at: Thu, 17 Aug 2023 11:31:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories232.5 kcal (12%)

Total Fat5.8 g (8%)

Carbs38 g (15%)

Sugars5.6 g (6%)

Protein6.7 g (13%)

Sodium323.4 mg (16%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

445gbread flour

8gdry yeast

8gsalt

40gcaster sugar

300gmilk

50gunsalted butter

Instructions

Step 1

Combine all dough ingredients except butter and knead either in a stand mixer/bread machine or on a floured surface for about 15-20 minutes

Step 2

When smooth, add the butter and knead again for another 10 minutes (or until no longer sticky)

Step 3

Take a small piece of dough and stretch it between your fingers. If you can stretch it thin and translucent without tearing, it's done. This is called the 'windowpane test'.

Step 4

Cover and let the dough rise in a warm place until doubled in size (around 1 1/2 hours)

Step 5

Once the dough has doubled, knock out the air and split into 2 portions. Rest for an additional 15 minutes.

Step 6

Roll out a portion of dough into a long rectangle shape.

Step 7

Fold the dough tightly towards the centre from the top and bottom.

Step 8

Rotate the dough 90 degrees and roll it up from one end to form a spiral. Pinch the seams shut. Repeat with the other portion.

Step 9

Grease the bread tin with butter or lightly spray with oil.

Step 10

Place both portions of dough seam side down into the bread tin.

Step 11

Cover with a damp tea towel and proof for 1 hour or until the dough is 1cm below the rim of the bread tin. In the last 20 minutes of proofing, preheat the oven to 180 degrees c