Japanese Milk Bread, easy to make, soft, and fluffy, is the perfect addition to your baking repertoire. This melt-in-your-mouth bread boasts a slightly sweet flavor and a pillowy texture, making it ideal for sandwiches, toast, or simply enjoying on its own. The best part? It’s not as complicated as it seems, and anyone can make this delightful bread in the comfort of their home. Whether you’re new to baking or a seasoned pro, this Japanese Milk Bread recipe is bound to impress.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 cup warm whole milk (110°F)
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 large egg (for dough)
- 1 egg (for egg wash)
Recipe Instructions of Japanese Milk Bread
- Activate the Yeast:
- In a small bowl, combine warm milk, sugar, and yeast. Stir until the yeast dissolves, and let it sit for 5-10 minutes until it becomes frothy.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour and salt.
- Form the Dough:
- Add the activated yeast mixture, cream, and egg to the flour mixture. Mix until the dough begins to come together.
- Knead the Dough:
- Add the softened butter to the dough and knead for 8-10 minutes until the dough is smooth and elastic. You can use a stand mixer or knead by hand.
- First Rise:
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise for about 1 hour or until it doubles in size.
- Shape the Dough:
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces. Roll each piece into a tight log, then place them side by side in a greased loaf pan.
- Second Rise:
- Cover the pan with a damp cloth and let it rise for another 45 minutes, or until the dough rises just above the rim of the pan.
- Egg Wash and Bake:
- Preheat your oven to 350°F (175°C). Brush the dough with a beaten egg to create a golden finish. Bake for 25-30 minutes, or until the top is golden and the bread sounds hollow when tapped on the bottom.
- Cool and Serve:
- Remove the bread from the oven and let it cool for 10 minutes before transferring to a wire rack. Allow the bread to cool completely before slicing.
Recipe Tips for Japanese Milk Bread
- Tip 1: Use fresh yeast for the best rise and flavor. Ensure your milk is warm (not hot) to activate the yeast properly.
- Tip 2: Kneading is key! Ensure the dough is smooth and elastic before letting it rise.
- Tip 3: For an extra soft texture, try adding a tablespoon of honey to the dough mixture.
Common Mistakes to Avoid:
- Not proofing the yeast: Always ensure the yeast is active by allowing it to froth in warm liquid before adding it to the dough.
- Over-kneading or under-kneading: Both can affect the final texture. Aim for a smooth, slightly tacky dough.
- Incorrect baking temperature: Oven temperatures can vary, so make sure to check the bread towards the end of baking to avoid overbaking.
Storage and Reheating:
- Store leftover Japanese Milk Bread in an airtight container at room temperature for up to 3 days.
- To reheat, simply toast slices or warm the whole loaf in a 300°F (150°C) oven for 5-10 minutes.
Nutrition Information (per serving)
- Calories: 150
- Fat: 6g
- Carbohydrates: 20g
- Protein: 4g
FAQs
1. Can I use non-dairy milk for this recipe? Yes! You can substitute the whole milk with almond, soy, or oat milk. Just ensure it’s warmed to about 110°F for activating the yeast.
2. Can I freeze Japanese Milk Bread? Yes, you can freeze the bread once it’s cooled. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months.
3. Why is my bread not as soft as I hoped? The key to soft bread is in the dough’s hydration and proper kneading. If your dough seems too dry, add a tablespoon of milk at a time until it reaches a soft, sticky consistency.
Conclusion
Japanese Milk Bread is an incredibly easy-to-make, soft, and fluffy treat that will leave everyone asking for more. Once you’ve mastered the basic recipe, you can try different variations like adding raisins, cinnamon, or even a swirl of chocolate for an extra indulgent twist. Don’t forget to share your thoughts and experiences in the comments below!
If you love soft, savory breakfast options, don’t miss our Dan Bing (Taiwanese Breakfast Crepes) — a light and satisfying Asian morning classic that pairs wonderfully with a slice of Japanese Milk Bread!
Japanese Milk Bread, Easy to Make, Soft and Fluffy
Ingredients
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 teasp salt
- 1 teasp active dry yeast
- 1 cup warm whole milk (110°F)
- 1/4 cup heavy cream
- 2 tbsp unsalted butter, softened
- 1 large egg (for dough)
- 1 egg (for egg wash)
Instructions
- In a small bowl, combine warm milk, sugar, and yeast. Stir until the yeast dissolves, and let it sit for 5–10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together flour and salt.
- Add the activated yeast mixture, cream, and egg to the flour mixture. Mix until the dough begins to come together.
- Add the softened butter to the dough and knead for 8–10 minutes until the dough is smooth and elastic.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth and let it rise for about 1 hour or until it doubles in size.
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces. Roll each piece into a tight log, then place them side by side in a greased loaf pan.
- Cover the pan with a damp cloth and let it rise for another 45 minutes, or until the dough rises just above the rim of the pan.
- Preheat your oven to 350°F (175°C). Brush the dough with a beaten egg to create a golden finish. Bake for 25–30 minutes, or until the top is golden and the bread sounds hollow when tapped.
- Remove the bread from the oven and let it cool for 10 minutes before transferring to a wire rack. Allow the bread to cool completely before slicing.
Notes
“Avoid over-kneading — it can make the bread too dense.”,
“Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.”
