Japanese Milk Bread

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bread, baking, breakfast, homemade bread

Japanese, Asian-inspired, bakery-style

Yield: 1 loaf, 8-10 slices

Author: Danielle Wild

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Japanese Milk Bread

Prep time: 20 MinCook time: 30 MinInactive time: 2 H & 30 MTotal time: 3 H & 20 M

Pillow-soft, rich, and beautifully fluffy, this Japanese-style milk bread is made with our signature tangzhong packet for bakery-style softness and a tender, delicate crumb.

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Ingredients

• 1 packet Flour & Herbs Japanese Milk Bread Main Mix
• 1 packet Tangzhong Packet - included
• 3/4 cup (180 ml) warm whole milk
• 3 tbsp (42 g) softened unsalted butter
• 1 large egg
• 1/4 cup (60 ml) water

Instructions

Make the Bread

1. In a small saucepan, whisk the Tangzhong Packet with 1/4 cup (60 ml) water until smooth. Cook over medium heat, stirring constantly, until it thickens into a smooth paste, about 2–3 minutes. Remove from heat and let cool for 5 minutes.
2. In the bowl of a stand mixer, combine the Main Mix, warm milk and egg and prepared tangzhong. Mix on low speed for 3–4 minutes until a sticky dough forms.
3. Important: The dough will feel sticky and soft at first — this is normal. Do not add extra flour. This is the secret to achieving the signature soft, airy texture.
4. Increase mixer speed to medium and knead for 6–8 minutes to fully develop the gluten.
5. Add the softened butter and continue mixing for 3–5 minutes, until the dough becomes smooth, elastic, and slightly tacky.
6. Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
7. Grease a 9x5 loaf pan. Divide the dough into 3 equal portions and shape each into a smooth log. Place side by side in the loaf pan.
8. Cover and let rise for 45–60 minutes, until puffy and about 1 inch above the edge of the pan.
9. Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
10. Brush with melted butter while warm, if desired. Cool for 20 minutes before slicing.

Notes

Baker’s Note

This dough is meant to be soft and sticky in the beginning. Do not add extra flour. Most recipes skip this detail, but proper gluten development is what creates the signature pillowy texture of Japanese milk bread.

Pro Tips

For the softest crust, brush the loaf with melted butter right after baking.For dinner rolls, divide the dough into 8–9 equal pieces instead of shaping as a loaf.For best results, use a stand mixer to fully develop the gluten.

flourandherbs.com/recipes/japanese-milk-bread

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