Japanese Milk Bread Loaf

My youngest son loves to really test me with his requested bakes like Lava puddings to now a loaf of Japanese Milk bread!!!

I did a bit of research and came up with a recipe for him. As he was off school after finishing his a-levels I decided to get him involved so we had a go and produced a lovely tasting loaf but I felt it needed a few tweaks and after a few versions and tweaks here is our final loaf.

Japanese milk bread is a really delicate, sweet and fluffy bread. It’s pretty easy to make in a stand mixer and the taste is like nothing I have ever tasted but delicious. The softness of the bread is from the Tangzhong otherwise known as a water roux. Don’t let this put you off it’s very easy to make and adds a whole new dimension to a loaf of bread. It’s the softest fluffiest bread I have ever eaten.

It is really nice as it is or it can be toasted but it does stay soft and fresh for a few days unlike other bread.

Jump to recipe

Start by making the Tangzhong (water roux). Add the flour and milk to a small pan and cook until it starts to thicken to a smooth sauce texture. Set aside to cool.

Using a stand mixer with the dough hook attachment add the flour, yeast, sugar, salt, milk, egg and cooled Tangzhong to the bowl.

Mix until all the ingredients are combined, then add the butter a teaspoon at a time, don’t add the next one until the butter is incorporated into the dough.

Once all the butter is incorporated turn the speed up to medium and let it mix for 8 minutes. It may take longer but the dough should change from soft and sticky to smooth and the sides of the bowl should become clean. Be patient at this step and don’t be tempted to add more flour.

Transfer the dough to an oiled large bowl and cover with clingfilm.

Leave to prove for approximately 2 hours or until it has doubled in size.

Line a 2lb loaf tin with baking parchment.

Remove from the bowl and divide into 3 equal pieces. Roll out each piece to 15cm x 22cm. Fold the long sides over each other and roll up. Repeat with the other two pieces. Place the rolls with the spirals facing to the edge of the tin.

Cover with clingfilm and leave to prove for an hour.

Pre-heat the oven to 180°C (160°C fan). Brush with egg wash and bake for 30 minutes.

When baked brush with melted butter.

Leave to cool completely before slicing.

Japanese Milk Bread Loaf

Sarah’s servings: 12

Sarah’s skill: Medium

Baking time: 30 minutes

INGREDIENTS

Tangzhong (water roux)

2 tbsp strong bread flour

100ml milk

Bread

350g strong bread flour

7g dried yeast

45g caster sugar

1tsp salt

150ml tepid milk

1 large egg

45g unsalted butter, softened

1 egg (egg wash)

20g unsalted butter, melted (glaze)

METHOD

1. Start by making the Tangzhong (water roux). Add the flour and milk to a small pan and cook until it starts to thicken to a smooth sauce texture. Set aside to cool.

2. Using a stand mixer with the dough hook attachment add the flour, yeast, sugar, salt, milk, egg and cooled Tangzhong to the bowl.

3. Mix until all the ingredients are combined, then add the butter a teaspoon at a time, don’t add the next one until the butter is incorporated into the dough.

4. Once all the butter is incorporated turn the speed up to medium and let it mix for 8 minutes. It may take longer but the dough should change from soft and sticky to smooth and the sides of the bowl should become clean. Be patient at this step and don’t be tempted to add more flour.

5. Transfer the dough to an oiled large bowl and cover with clingfilm.

6. Leave to prove for approximately 2 hours or until it has doubled in size.

7. Line a 2lb loaf tin with baking parchment.

8. Remove the dough from the bowl and divide into 3 equal pieces. Roll out each piece to 15cm x 22cm. Fold the long sides over each other and roll up. Repeat with the other two pieces. Place the rolls inside the tin with the spirals facing to the long sides.

9. Cover with clingfilm and leave to prove for an hour.

10. Pre-heat the oven to 180°C (160°C fan).

11. Brush with egg wash and bake for 30 minutes.

12. When baked brush with melted butter and leave to cool completely before slicing.

EQUIPMENT USED

Download recipe card

SARAH’S EXTRA SLICE

The bread will stay soft and fresh for a few days.

A dough scraper makes it really easy to transfer the dough to the clean bowl.

I would advise lining the tin as it is a very delicate bread and is much easier to remove from the tin after baking.