Recipes -> Breads

Get ready to taste the fluffiest bread ever with this Japanese milk bread. This bread is so light and airy; it feels like biting into a soft, cloud-like dream. If you’ve been craving bread that’s not just soft but unbelievably tender, then this one is for you.

This loaf is incredibly soft and fluffy thanks to a special technique called Tangzhong. Tangzhong is a technique used in bread baking to create a soft and light texture. It involves cooking a portion of flour with milk and water into a thick paste, before mixing it into the dough with the rest of the ingredients. Tangzhong improves the bread’s ability to retain moisture and stay soft.

Japanese milk bread is beloved for its soft, cloud-like texture. Unlike traditional breads, or artisan breads, this delicious milk bread has a subtle sweetness to it and a pillowy soft crumb that almost melts in your mouth. It works very well for both sweet and savory dishes.

Dishes and meals using Japanese milk bread

French toast – Japanese milk bread is the best read to use in French toast in my opinion. The outside of the bread comes out crispy and caramelized, while the inside always stays soft. If you’re interested, check out my French toast recipe.

Japanese egg sandwich – Japanese milk bread is ideal for egg sandwiches. The sweetness of the bread complements perfectly the salty and savory eggs. For egg sandwiches, I recommend adding chives or oil to the filling, since they pair very well with the soft, slightly sweet bread.

Grilled cheese sandwich – Pure comfort food on a whole new level!

Pastrami sandwiches – Pastrami sandwiches using Japanese milk bread offer a twist on the classic dish.

Frequently asked questions

1. What kind of yeast can I use in this recipe?

You can use any type of yeast for your Japanese milk bread:

Instant yeast: this can be mixed in directly with the ingredients. This is what I use in most of my recipes

Active dry yeast: this type of yeast has to be dissolved first, usually in a bit of milk and a teaspoon of sugar.

Fresh yeast: it has to be crumbled and dissolved in milk before using.

2. How should I store Japanese milk bread?

I recommend storing it at room temperature for 2-3 days, wrapped tightly in cling film.

3. Can I make Japanese milk bread using my hands?

You can definitely make Japanese milk bread without a stand mixer. It is going to take a bit longer kneading by hands and it might seem a bit messier but the end result is worth it. Japanese milk bread has a soft and sticky dough, so if you’re kneading by hand make sure to do it on a well floured surface.

4. Can I freeze the dough and bake it later?

Yes, you can freeze the dough and bake it later. After the first rise, punch it down, wrap it tightly in cling film and place it in the freezer. A night before you want to bake it, take it out the freezer and let it thaw in the fridge overnight. The next day take it out the fridge and let it come to room temperature before shaping it.

Ingredients you will need for this recipe

For the dough:

Bread flour: if you don’t have bread flour, you can use all-purpose flour.
Granulated sugar: provides a slight sweetness to the dough.
Salt: enhances the flavor of the bread.
Instant yeast: you can use either instant yeast, active dry yeast or fresh yeast.
Unsalted butter: make sure the butter is softened before you add it to the dough. If you store butter in the fridge, you should either let it come to room temperature before using it or pop it in the microwave for 20 seconds to help it soften.
Warm milk: the milk should be warm, but not hot, in order to help the yeast activate.
Egg: makes the bread richer.
Maple syrup: this is not traditional and of course it is optional, but I find that it adds a nice aroma to the bread.

For the tangzhong:

Bread flour: if you don’t have bread flour, you can use all-purpose flour.
Milk and Water: a combination of milk and water provides a nice balance between texture and flavor.

Instructions

1. First, you’re going to prepare and make the Tangzhong. To a pan (I use a frying pan) add the bread flour, milk and water. Place it on the stove and let it cook over medium heat, stirring continuously until it turns into a thick paste. Once ready, take it off the heat, place it in a different bowl and let it cool down.

2. Next, you’re going to make the dough.

Using a stand mixer: In a large mixing bowl combine the flour, sugar and the salt; then add the instant yeast and whisk it all together with a wooden spoon. Next, pour in the milk, tangzhong, egg and maple syrup. Start kneading it on low, gradually increasing the speed to medium. Once it turns into a smooth dough, change the speed back to low and add in the cubed up, softened butter. Keep kneading it until the butter is fully incorporated and you end up with a shiny, smooth and slightly soft dough.

Using your hands: In a large mixing bowl combine the flour, sugar and the salt; then add the instant yeast and whisk it all together with a wooden spoon. Next, pour in the milk, tangzhong, egg and maple syrup. Using a dough whisj or the end of your wooden spoon, start mixing everything together until it turns into a shaggy dough. Then, pour it over a well floured surface and start kneading it with your hands. Once the dough turns into a smooth ball, start incorporating the softened butter. This is going to be a bit messy but be patient. Keep kneading it until the butter is fully incorporated and you end up with a shiny, smooth and slightly soft dough.

3. Once the dough is ready, place it in a oiled or buttered bowl, cover and let it rise at room temperature for 1 to 2 hours, or until it has significantly doubled or even tripled in size.

4. Once ready, punch down the dough, place it on a well floured surface and divide it into four equal portions for shaping. Shape these portions into balls and place them in a buttered loaf pan. Cover and let it rise for another 30 to 60 minutes.

5. About 20 minutes before the dough is done rising (second rise), preheat your oven to 180C. Once the is done rising, brush with an egg wash and bake it in the preheated oven for about 25 minutes or until golden brown.

6. Once ready, take it out the oven and let it cool on a wire rack before slicing.

Yield: 9-12 slices

Author: Angela Bauch