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Japanese Milk Bread

Japanese Milk Bread, Easy to Make, Soft and Fluffy

Sofia
This Japanese Milk Bread is easy to make, soft, fluffy, and perfect for any meal. A recipe loved by all, with simple ingredients and steps.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Breakfast, Snack
Cuisine Japanese
Servings 12
Calories 150 kcal

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

"For a sweeter flavor, you can add a tablespoon of honey to the dough mixture.",
"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."