Fluffy Japanese Milk Bread – super soft bread that stays fresh for days and tastes incredible! Follow my milk bread recipe and tips for perfect results every time.
Prep Time25 minutesmins
Cook Time30 minutesmins
Rising2 hourshrs
Total Time2 hourshrs55 minutesmins
Course: Bread
Cuisine: Japanese
Keyword: Hokkaido Milk Bread, Japanese Milk Bread, Tangzhong Method Bread
Combine the flour and water in a saucepan and stir over low heat until you have a smooth paste and your wire whisk leaves trails on the surface of the roux. Take off the heat and allow to cool before adding to the dough.
Prepare the dough
Warm the milk (in a microwave or the hob) until just tepid. Add all the flour paste and stir well to combine.
Add the flour, rapid rise yeast, sugar and milk powder into the bowl of a stand mixer fitted with a dough hook. Stir to combine then add the milk / roux and beaten egg.
Start mixing on medium-low speed and add the salt and butter once a dough has started forming. Continue to mix for 5-7 minutes until the dough forms a ball around the dough hook and is no longer sticky. Stretch a small piece between your fingers (windowpane test) to see if it is ready to prove.
First rise
Transfer the dough into a greased bowl, cover and allow to rise until doubled. I usually put the bowl in the microwave or the oven with light turned on to help it rise.
Shape and second rise
Tip the dough onto your worktop and press down to flatten (knock down). Divide into three pieces. Flatten each piece (or use a rolling pin) and fold into three sections (letter fold). Roll each into a ball.
Place in a greased loaf pan, cover and rise again for another hour or until the dough almost reaches the top of the pan.
Bake
Preheat the oven to 180C (350F). Brush the loaf with the egg wash and bake for 30 minutes, tenting the bread with foil after 20 minutes to avoid browning too much.
Gently turn out onto a wire rack to cool before slicing or tearing. Marvel at the fluffy perfection!
Video
Notes
The tangzhong will form a crust if left to cool for long. Cover with plastic wrap, placing this directly on the paste and cutting a small slit for steam to escape.
The dough is SUPER STICKY so it is easiest to make in a stand mixer or the bread machine. Resist the temptation to add extra flour – the dough should come together after mixing for several minutes.
HOW LONG SHOULD I MIX THE DOUGH FOR? Use the “windowpane” test to check whether the dough is ready. Gently stretch a small piece of dough using your fingers. It should form a thin membrane that is almost transparent without tearing.
Do not leave the bread in the pan once out of the oven. Transfer to a wire rack and hold back on slicing until it has cooled down! I know this so hard, especially as it smells so amazing…
Store your milk bread wrapped in a clean linen towel or bread bag. If you are not going to eat it within a week it would be best to slice and freeze it. Toast from frozen.
CAN I USE AP FLOUR? As with most breads, this recipe works best with strong bread flour. You can use AP flour (all purpose / plain) if you need to but it will have a different absorption rate and won’t give as much rise. You might need to add a bit more flour.