Japanese Milk Bread

Japanese Milk Bread

Japanese milk bread, also called Hokkaido milk bread, is exceptionally soft, fluffy, and slightly sweet. The tangzhong method helps give it its characteristic cotton-soft texture.

Ingredients

Tangzhong

* 3 tablespoons bread flour

* ½ cup milk

Dough

* 2½ cups bread flour

* ¼ cup sugar

* 1 teaspoon salt

* 2¼ teaspoons instant yeast

* 1 large egg

* ½ cup warm milk

* 3 tablespoons butter, softened

* 1 teaspoon vanilla extract, optional

For brushing

* 1 tablespoon milk

Method

1. Make the tangzhong: Mix the flour and milk in a saucepan until smooth. Cook over low heat, stirring continuously, until it thickens into a smooth paste. Remove from the heat and allow it to cool until warm.

2. Make the dough: Combine the bread flour, sugar, salt, and yeast. Add the tangzhong, egg, and warm milk.

3. Knead until the dough comes together, then add the softened butter. Continue kneading for 8–12 minutes, until smooth, elastic, and slightly tacky.

4. First rise: Cover and let the dough rise for about 1 hour, or until doubled in size.

5. Shape: Divide the dough into 3 equal portions. Roll each portion into an oval, fold the sides inward, then roll it up tightly from one end.

6. Place the three rolls seam-side down in a greased loaf pan.

7. Second rise: Cover and allow to rise for 30–45 minutes, until the dough approaches the top of the pan.

8. Brush the surface lightly with milk.

9. Bake: Bake at 175°C (350°F) for about 25–30 minutes, until lightly golden.

10. Remove from the pan and allow to cool on a wire rack before slicing or pulling apart.