Japanese Milk Bread

Japanese milk bread is soft, airy, sweet, and fluffy. It becomes light and airy thanks to a unique technique called Tangzhong. This method involves making a roux-like paste with flour, water, and milk. The paste is then added to the dough, helping the bread stay soft and moist by retaining extra hydration. Follow this recipe to learn the Tangzhong technique and create delicious Japanese milk bread!

Ingredients

Tangzhong or Flour Paste:

• ½ cup milk
• ¼ cup water
• 3 tbsp flour

Dough

• 1 packet of active dry yeast
• ½ cup warm milk
• 2 ½ cups flour
• 2 tbsp sugar for yeast and 1/4 cup sugar for dough
• 1 tsp salt
• 1 large egg
• 4 tbsp butter, softened

Japanese Milk Bread Instructions

In a small bowl, combine warm milk and sugar.

Add the active dry yeast and let it sit for 10 minutes

Flour Paste: In a small pan, whisk together flour, milk, and water, until it turns into a paste. Remove from heat and let it cool.

In a large mixing bowl, add flour and salt.

Add the tangzhong, yeast mixture, sugar, and egg. Mix.

Knead the dough with a mixer and a dough hook.

Add the softened butter in small pieces and continue kneading until the dough is smooth.

Shape the dough into a ball and place it in a greased bowl.

Cover and let it rise in a warm place for 2 hours.

Punch down the dough and divide it into four equal pieces.

Roll out each piece into an oval, then fold the top and bottom edges toward the center.

Flatten with a rolling pin, then roll it up tightly into a log. Repeat 3x.

Cover and let it double in size.

Add logs to a bread pan.

Preheat oven to 350°F .

Brush the top of the dough with egg wash.

Bake for 25–30 minutes, until golden brown.

Enjoy your Japanese milk bread!

If you enjoy this Japanese milk bread recipe, you might like this high protein french toast recipe.