Description
Japanese Milk Bread, also known as Hokkaido milk bread, is a soft, fluffy, and slightly sweet bread that features a tender crumb and a delicate crust. This recipe uses a unique tangzhong starter technique that makes the bread exceptionally moist and airy, perfect for sandwiches or toast.
Ingredients
Scale
For Tangzhong (Water Roux):
- ½ cup Water
- â…“ cup Bread flour
For Dough:
- ½ cup Milk
- 2 â…” cup Bread flour
- ¼ cup Sugar
- 1 large Egg (room temperature)
- 1 package Active dry yeast (about 2 ¼ tsp)
- ½ cup Warm milk
- 4 tbsp Salted butter, softened
For Brushing:
- ¼ cup Warm milk or 1 egg white
Instructions
- Prepare the Tangzhong: In a small saucepan, whisk together ½ cup water and ⅓ cup bread flour until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let it cool to room temperature.
- Activate the yeast: In a small bowl, combine warm milk with active dry yeast and a pinch of sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is activated.
- Make the dough: In a large mixing bowl, combine the cooled tangzhong, bread flour, sugar, egg, activated yeast mixture, and the remaining ½ cup milk. Mix until a rough dough forms. Knead the dough—either by hand or with a stand mixer fitted with a dough hook—until smooth and elastic, about 10-15 minutes. Add softened butter and continue kneading until fully incorporated and the dough becomes glossy and elastic.
- First proofing: Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1½ hours, or until doubled in size.
- Shape the dough: Punch down the dough to release air. Divide it into equal portions (usually 10 for this yield). Shape each portion into a smooth ball. Arrange the balls in a greased loaf pan side by side.
- Second proofing: Cover the loaf pan and let the dough rise again for 30-45 minutes until it puffs up and nearly doubles.
- Preheat the oven: Preheat your oven to 350°F (175°C) while the dough completes its second rise.
- Brush and bake: Brush the top of the dough gently with warm milk or egg white to form a shiny crust. Bake in the preheated oven for about 35-40 minutes or until the top is golden brown and the bread sounds hollow when tapped.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- Using room temperature eggs and warm milk helps activate the yeast properly and results in better rise.
- Do not add too much flour during kneading to keep the bread soft and fluffy.
- If the top browns too quickly during baking, tent the loaf with aluminum foil.
- Store the bread wrapped in plastic to maintain moisture.
- For extra softness, brush the freshly baked bread with melted butter once cooled slightly.
