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🍞 Japanese Milk Bread

Japanese Milk Bread

🍽 Serves ⏲ Total Time
1 loaf 3.25 hours

⚖ Ratios

🌾 flour 💧 water 🥛 milk
1 part 3 parts 3 parts

🧂 Ingredients - Tangzhong

  • 💧 43 g water
  • 🥛 43 g whole milk
  • 🌾 14 g bread flour

🧂 Ingredients - Dough

  • 🌾 300 g bread flour
  • 🥛 14 g dry milk
  • 🍬 50 g granulated sugar
  • 🧂 6 g salt
  • 🦠 1 Tbsp instant yeast
  • 🥛 113 g whole milk
  • 🥚 1 large egg
  • 🧈 57 g unsalted butter

🍳 Cookware

  • 1 small saucepan
  • 1 small mixing bowl or measuring cup
  • 1 lightly greased bowl
  • 1 9" x 5" loaf pan

📝 Instructions - Tangzhong

Step 1

Combine water, whole milk, and bread flour in a small saucepan, and whisk until no lumps remain.

Step 2

Place the saucepan over low heat and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

Step 3

Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to lukewarm.

📝 Instructions - Dough

Step 4

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the tangzhong with the bread flour, dry milk, granulated sugar, salt, instant yeast, whole milk, egg, and melted unsalted butter, then mix and knead — by mixer or bread machine — until a smooth, elastic dough forms; this could take almost 15 minutes in a stand mixer.

Step 5

Shape the dough into a ball, and let it rest in a lightly greased bowl, covered, for 1 to 1.5 hours, until puffy but not necessarily doubled in bulk.

Step 6

Gently deflate the dough and divide it into four equal pieces; if you have a scale each piece will weigh between 170 g and 175 g.

Step 7

Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule.

Step 8

Flatten each piece of dough into a 5" x 8" rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again (this time about 3" x 6") and, starting with a short end, roll them each into a 4" log.

Step 9

Place the logs in a row of four — seam side down and side by side — in a lightly greased 9" x 5" loaf pan.

Step 10

Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy.

Step 11

Towards the end of the rising time, preheat the oven to 350°F.

Step 12

To bake the bread: Brush the loaf with milk and bake it for 30 to 35 minutes, until it's golden brown on top and a digital thermometer inserted into the center reads at least 190°F.

Step 13

Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely.

Step 14

Store leftover bread, well wrapped, at cool room temperature for 5 to 7 days; freeze for longer storage.

🔗 Source