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Japanese Milk Bread

The softest, fluffiest, most delicious bread you'll ever have! Japanese milk bread is a game-changer and will have you in love at first bite. Even if you're new to baking, you'll be able to whip up a loaf worthy of a Japanese bakery.
Prep Time20 minutes
Cook Time30 minutes
Resting time1 hour 40 minutes
Total Time2 hours 30 minutes
Course: baking, Bread
Cuisine: Asian, Japanese
Keyword: hokkaido milk bread, Japanese milk bread, japanese milk bread recipe, shokupan
Servings: 1 Loaf
Author: Alyssa Rivers

Ingredients

Tangzhong

  • 2 tablespoons water
  • 2 tablespoons flour
  • ¼ cup milk

Dough

  • 1 packet active dry yeast, 2 ¼ teaspoons
  • ⅔ cup warm milk
  • ¼ cup sugar
  • Tangzhong
  • 1 large egg
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ cup unsalted butter, softened

Egg wash

  • 1 egg white
  • 1 tablespoon water

Instructions

Make the tangzhong

  • Add 2 tablespoons water, 2 tablespoons flour, and ¼ cup milk to a small saucepan over medium-low heat. Stir continually until it thickens into a paste. Remove from heat and set aside.

For the dough

  • In the bowl of a stand mixer, add 1 packet active dry yeast, ⅔ cup warm milk, and ¼ cup sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes frothy.
  • To the mixing bowl, add the Tangzhong, 1 large egg, 3 ¼ cups all-purpose flour, and 1 teaspoon salt. Mix on low speed until the dough comes together completely.
  • Once the dough has come together, add in ¼ cup unsalted butter, one tablespoon at a time, until it is all completely incorporated. The dough should be smooth and come somewhat free from the sides of the bowl. If the dough is too sticky, add additional flour, one tablespoon at a time. I ended up adding two tablespoons.
  • Place the dough into an oiled bowl and cover it with plastic wrap or a damp towel. Allow the dough to proof until it is double in size, about 1 hour.
  • While the dough is proofing, prepare a loaf pan by spraying it with non-stick cooking spray.
  • When the dough has doubled in size, dump it out onto a lightly floured surface and divide it into 3 equal pieces.
  • Flatten each section out into a rectangle, fold the sides lengthwise toward the center to create a skinnier rectangle, and flatten them a bit further until they are about the width of your bread pan.
  • Roll each long rectangle into a log and fit them together in a line into the prepared bread pan, keeping the seams on the bottom of the pan.
  • Cover the formed loaf and allow it to proof until it is peaking just above the bread pan, 45 minutes to 1 hour.
  • While the loaf is proofing, preheat the oven to 350 degrees Fahrenheit.
  • Once the loaf is ready to bake, make the egg wash by whisking 1 egg white and 1 tablespoon water together.
  • Brush the egg wash over the loaf and bake the loaf for 25-30 minutes. The bread should be golden brown and temp out to 190 degrees Fahrenheit.
  • Remove the bread from the pan and allow it to cool for at least 10 minutes before serving.

Nutrition

Calories: 2349kcal | Carbohydrates: 383g | Protein: 61g | Fat: 62g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 313mg | Sodium: 2541mg | Potassium: 921mg | Fiber: 12g | Sugar: 62g | Vitamin A: 2018IU | Calcium: 382mg | Iron: 20mg

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