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

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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.

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Questions

What temperature do I cook Japanese Milk Bread at?

For Japanese Milk Bread, the oven is set to 350 F (about 175 C) in step 6. The longest stretch at that heat is 45 minutes, in step 6.

How do I know when Japanese Milk Bread is done?

Go by the cues in the method rather than the clock. Step 6: cook until golden brown.

What if the yeast does not foam in Japanese Milk Bread?

Step 2 reads: "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." Then it is dead or the liquid was too hot. Step 2 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

Is there a substitute for bread flour in Japanese Milk Bread?

The entry for Japanese Milk Bread calls for 3 tbsp bread flour. In its place: All-purpose flour works. The crumb will be a little softer and less chewy.

Does Japanese Milk Bread contain eggs?

Yes: 1 large egg, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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