Japanese Milk Bread

Name: Japanese Milk Bread
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 6 tbsp water; 3 tbsp bread flour; 2/3 cup warm whole milk; 1/4 cup granulated sugar; 2 tsp active dry yeast; 3 cups bread flour; 1 tsp fine salt; 1 large egg, beaten; 3 tbsp unsalted butter, softened

A tender, pillowy loaf made using the traditional tangzhong starter technique for exceptional softness.

75 minMediumServes 8220 cal/serving

JapaneseBreakfastOven and StovetopVegetarianHalal-friendlyNut-FreeSoy-FreeSesame-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-FreeCorn-Free

Ingredients

6 tbsp water
3 tbsp bread flour
2/3 cup warm whole milk
1/4 cup granulated sugar
2 tsp active dry yeast
3 cups bread flour
1 tsp fine salt
1 large egg, beaten
3 tbsp unsalted butter, softened

Instructions

1

Whisk 6 tbsp water and 3 tbsp bread flour in a saucepan over medium-low heat until a thick paste forms, then cool to room temperature.
2

In a stand mixer bowl, combine 2/3 cup warm whole milk, 1/4 cup granulated sugar, and 2 tsp active dry yeast, then let rest for 5 minutes until foamy.
3

Add 3 cups bread flour, 1 tsp fine salt, 1 beaten large egg, and the cooked flour paste, then knead on medium-low speed for 5 minutes.
4

Add 3 tbsp softened unsalted butter one piece at a time while kneading for 10 minutes until smooth, then cover and let rise for 60 minutes.
5

Divide dough into 3 pieces, roll each into an oval, fold into thirds, roll tightly, and place side-by-side in a greased loaf pan.
6

Let dough rise in the pan for 45 minutes, then bake at 350 degrees F for 30 minutes until golden brown.

Questions

Can I make Japanese Milk Bread dairy-free?

Yes. The dairy in this entry is 2/3 cup warm whole milk, 3 tbsp unsalted butter, softened. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Japanese Milk Bread gluten-free?

Yes. The gluten in this entry is 3 tbsp bread flour, 3 cups bread flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Japanese Milk Bread keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Japanese Milk Bread?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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