Homemade Japanese Milk Bread

Name: Milk Bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Cuisine: Japanese
Ingredients: 3 cups of bread flour; 6 tablespoons of water; 1 large egg; 1/2 cup of whole milk; 1/4 cup of unsalted butter; 3 tablespoons of granulated sugar; 1 pack of active dry yeast; 1 teaspoon of salt

The perfect Japanese Milk Bread recipe with its light, fluffy, and soft dough! Make delicious sandwich bread with this easy-to-make bread.

Japanese Cuisine

April 10, 2022

Difficulty Medium

Servings 8 people

Preparation 20 mins

Cooking 40 mins

Total 60 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

3 cups of bread flour
6 tablespoons of water
1 large egg
1/2 cup of whole milk
1/4 cup of unsalted butter
3 tablespoons of granulated sugar
1 pack of active dry yeast
1 teaspoon of salt

Directions

Start with the tangzhong first, as it needs to be made slightly ahead. To make Tangzhong, add bread flour and water to a small saucepan. Stir over low heat until smooth and lump-free.Allow the mixture to gelatinize, stirring constantly.
Once the Tangzhong has a thick and runny consistency, transfer the mixture into a measuring cup. Wrap the mixture in cling film and allow it to cool to room temperature.
To prepare the bread dough, mix the flour, sugar, active dry yeast and salt in a bench mixer on low speed until combined.
At this stage, add the room temperature tangzhong. Then add the eggs and milk to the mixture. Mix for about 5 minutes until the dough is smooth. You can do this in your mixer, or by hand on a well-floured surface. As with when you’re kneading any bread, add a little more flour if you need it.
After the dough has been kneaded such that it is no longer sticky, form it into a ball. Put it into a lightly oiled bowl. Cover with a damp towel or cling film. Then let it rise for about 60 minutes in a relatively warm place until it doubles in size.
Once the dough rises, knock it back and divide it into three rough equal pieces. To shape the dough, flour the kitchen counter and roll out each of the dough balls into a rectangle.
Fold the dough into envelopes. Bring the right side ⅔ of the way across the flat piece, and then the left edge to the right edge. You should end up with three layers, in total. From a short side, roll the dough as you would a cinnamon roll or a comparable pastry item.
Repeat this process with the other piece of dough, and then place all three pieces into an oiled loaf pan. Cover it again with cling film and leave it to rise again in a warm place until it reaches the upper edge of the tray.
Meanwhile, preheat the oven to 350°F (175°C).
Brush the top of the bread with milk or egg wash (a mixture of 1 large egg and 1 tablespoon of cold water).
Bake the loaf in the oven for about 30 minutes, or until the tops are golden brown.
Transfer the bread to a cooling wire rack and let it cool for about 10 minutes.
Slice the loaf. Serve it hot with butter or jam.

Nutrition Facts

Serving Size 1 Milk Bread

Serves 8

Amount Per Serving

Calories173

% Daily Value*

Total Fat 4.9 g6.3%

Cholesterol 27 mg9%

Sodium 232 mg10.1%

Protein 4.3 g8.6%

Potassium 66 mg1.4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Measure your flour correctly. You can use a kitchen scale or measuring cup to measure the flour. Flatten the flour with the back of the knife. In this way, you can make more accurate measurements.
Use bread flour. Bread flour has more protein and gluten than all-purpose flour. This makes the dough rise more.
Add the tangzhong to the bread dough before adding the egg. In this way, the materials will combine better.
Bring tangzhong to room temperature before mixing it with the other ingredients.
You can use a bread machine or a stand mixer to make the bread dough.
Use a digital thermometer to check if the bread is done. Insert the thermometer into the middle of the dough. If the thermometer reads 190°F or above, the bread is baked.

Rate This Recipe

Milk Bread is a popular Japanese bread. It is also known as "Shokupan bread" or "Hokkaido bread". This bread roll is prepared with a roux technique known as "tangzhong." In this way, milk bread dough becomes soft and fluffy.

It is perfect for any meal of the day, from breakfast to dinner. This Japanese bread is easy to make at home. You won't want to buy ready-made sandwich bread after trying this Homemade Milk Bread recipe! Enjoy these delicious and soft sandwich breads with butter and jam.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Stand Mixer

Saucepan

Bread Loaf Pan

Baking Set

Chef Knife

What Is Milk Bread?

Japanese Milk Bread is an extremely simple option for people who love soft bread. It is a simple bread dough recipe that uses milk in the recipe, so the added fat content results in a softer, lighter final product.

Milk Bread is also called "Shokupan Bread" and "Hokkaido Milk Bread." This bread recipe uses a technique called 'tangzhong'. This technique allows the bread to acquire a soft texture. To make Tangzhong, flour, water/milk are heated. This roux mix allows the flour to absorb more liquid. In this way, milk bread becomes moist and soft.

What Is the Difference Between Milk Bread and White Bread?

The difference between these types of bread is the liquid used. Water is typically used to make white bread, while milk is used to make dairy bread. Using milk makes the bread softer and oilier.

What To Serve with Milk Bread?

Here are our delicious recipes that you can serve with Milk Bread:

How To Store Milk Bread?

You can store Homemade Milk Bread airtight for up to 3-5 days in a dry and cool place. After cooking the Shokupan, let it cool for 1-2 hours. Then wrap the whole bread in cling film. Store it at room temperature for up to 3 days. If you want to put it in the freezer, you can slice it and freeze it for up to 3 months.

Do not store this homemade Shokupan bread in the refrigerator. The starch in bread crystallizes in the refrigerator and causes the bread to go stale faster. For this reason, it is best to store it in an airtight plastic bag at room temperature.

Recipe byPetite Gourmets