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Japanese Milk Bread

Fluffy airy bread
Print Recipe

Ingredients

  • 2 ½ cups flour for dough and 3 tbsp flour for tangzhong
  • 1/4 cup water
  • 2 tbsp sugar for yeast and 1/4 sugar for dough
  • 1 tsp salt
  • 1 packet of active dry yeast
  • ½ cup warm milk for tangzhong and 1/2 cup milk for yeast
  • 1 large egg
  • 4 tbsp butter softened

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.