Japanese Milk Bread

Japanese milk bread, known for its fluffy texture and mildly sweet flavor, has gained immense popularity around the globe. Originating from Japan, this delightful bread is characterized by the tangzhong method, where a starch mixture is cooked before being added to the dough. This unique technique contributes to the bread’s incredible softness and keeps it fresh for longer periods. As people share their love for this delectable treat, many have found joy in creating their own versions in the kitchen.

Making your own Japanese milk bread isn’t just about following a recipe; it’s a comforting culinary adventure. The process begins with simple ingredients, like flour, sugar, and milk, which come together to create a tender, airy loaf. It’s perfect for breakfast, whether enjoyed plain or toasted with a light spread of butter. This versatile bread can also be transformed into delicious sandwiches, pairing wonderfully with various fillings, from creamy avocado to savory meats.

Japanese Milk Bread

Ingredients:

• 20 grams flour (for Tangzhong) (approx. 0.2 cups)
• 100 grams water (for Tangzhong) (approx. 3.4 ounces)
• 6 grams salt (approx. 1 teaspoon)
• 300 grams flour (approx. 2.4 cups)
• 30 grams sugar (approx. 2 tablespoons)
• 5 grams milk powder (approx. 1.5 teaspoons)
• 25 grams softened butter (approx. 2 tablespoons)
• 130 grams milk (approx. 0.5 cups)
• 5 grams dry yeast (approx. 1.5 teaspoons)
• 1 beaten egg (approx. 50 grams)
• Tangzhong (prepared above)

Directions:

1. Preparation: Tangzhong (prepare the day before) – Put the water in a saucepan and add the flour. Whisk well to dissolve the flour. Heat over medium heat, stirring constantly with a spatula. Once the mixture thickens and comes together, remove from heat and place in a bowl. Let cool, cover the bowl and refrigerate until the next day.
2. Milk Bread – Heat the milk to 30°C (approx. 86°F). Add the dry yeast, mix well and let stand for 15 minutes. In a stand mixer bowl, put the salt, flour, sugar, and milk powder (in that order). Add half of the beaten egg (keep half for glazing the bread if you are not using a covered pan) and the Tangzhong. Attach the dough hook to the mixer and knead for 2 minutes. Then add the milk with yeast in two additions while continuing to knead, followed by the softened butter in 2 additions. Let the mixer run until the dough pulls away from the sides. If necessary, add a little more flour.
3. Form a ball with the dough, place it in a bowl and let rise for one hour in a warm place without drafts. Ideally in an oven with the light on or in a proofing box at 25°C (approx. 77°F). After that time, the dough should have doubled or even tripled in volume. Turn it out onto a lightly floured surface, degas it and cut it into 3 pieces of equal weight. Shape them into balls and place them on a baking sheet. Let rise for 15 to 20 minutes, covering them with a cloth or plastic wrap.
4. Take the dough pieces. Place one on the work surface and roll it into a long strip. Fold this strip in thirds (like a letter). Turn the dough a quarter turn and roll it out into a long strip again. This time, roll it up on itself to make a log. Pinch the dough at the end to keep it from unrolling. Place the log in a loaf pan or, if unavailable, a not-too-long cake pan. Do the same for the other two. Let the pan rise for 30 minutes.
5. Preheat the oven to 180°C (approx. 356°F) and bake the bread for 25 minutes. If using an uncovered pan, brush the top with the remaining egg; otherwise, use the lid without glazing. Wait a few minutes before unmolding the bread. Let it cool completely before slicing. It keeps for 1 week in a well-closed freezer bag in the refrigerator. It can also be frozen; in this case, take it out the day before use and leave it in the refrigerator.