Indulge in the cloud-like softness of this Japanese Milk Bread, a delicacy that embodies perfection in bread-making. With its pillowy texture and subtle sweetness, this bread uses a Tangzhong technique—a flour, milk, and water roux—that ensures a moist and tender crumb. Each slice is a testament to the finesse of Japanese baking, offering a melt-in-your-mouth experience that’s both comforting and luxurious.
Why You’ll Love This: This recipe delivers an incredibly soft and fluffy texture that’s unlike traditional Western bread. The use of Tangzhong ensures that the bread stays fresh and moist for days, making it a practical choice for busy households. Its gentle sweetness and buttery flavor make it versatile for both sweet and savory applications—perfect for breakfast toast, sandwiches, or even as a delightful snack on its own.
Perfect Occasion: Japanese Milk Bread is ideal for special breakfasts, brunch gatherings, or as a charming addition to any meal. It’s also wonderful for holidays and celebrations, providing a homemade touch that’s both impressive and heartwarming. Children and adults alike will appreciate its soft texture and delightful taste.
Decoration Tips: For a simple yet elegant presentation, brush the top of the bread with a mixture of milk and a touch of honey before baking. This will give it a lovely golden sheen. After baking, you might sprinkle sesame seeds or poppy seeds for added texture and visual appeal. Slicing the bread and arranging it in a basket lined with a linen cloth can enhance its rustic charm when serving.
Ingredients:
- For the Tangzhong:
- 45g water
- 45g whole milk
- 15g all-purpose flour
- For the Dough:
- 115g whole milk
- 55g butter
- 1 egg
- 30g sugar
- 15g milk powder
- 1 teaspoon salt
- 300g all-purpose flour
- 12g instant yeast or 35g fresh yeast
Instructions:
- Prepare the Tangzhong:
- In a small saucepan, whisk together water, milk, and flour until no lumps remain. Cook over medium heat, stirring constantly, until the mixture thickens slightly and reaches 65°C (149°F). Remove from heat and let it cool to room temperature.
- Prepare the Dough:
- In a small saucepan, gently heat the milk and butter until the butter melts. Allow to cool slightly.
- In a large mixing bowl, whisk together the egg, sugar, milk powder, and salt.
- Add the cooled milk and butter mixture, the cooled Tangzhong, and half of the flour. Mix well.
- Sprinkle in the yeast, then gradually add the remaining flour, mixing until a soft dough forms.
- Knead the dough for about 10 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
- Shape and Proof the Bread:
- Punch down the dough and turn it out onto a lightly floured surface. Divide into three or four equal pieces, shape each into a ball, then roll out and fold like an envelope.
- Place the shaped dough into a greased loaf pan. Cover and let rise again until nearly doubled, about 1 hour.
- Bake the Bread:
- Preheat the oven to 175°C (350°F).
- Bake the bread for about 30-35 minutes, or until golden brown and a thermometer inserted into the center reads 190°F (88°C).
- Remove from the oven and let cool on a wire rack before slicing.
Enjoy your deliciously soft and fluffy Japanese Milk Bread, a simple pleasure that brings the essence of Japan into your kitchen!
