The Communal Pantry
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The Communal Pantry
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Japanese Milk Bread

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By Kwokspots.com

Delight in fluffy, milk-softened Japanese bread loaves with a tender crumb and glossy exterior.

Japanese breadmilk breadtangzhongdinner rollsloaf breadsoft bread
Japanese Milk Bread

Ingredients

  • 2 tbsp flour (20 g)
  • 2 tbsp water (27 g)
  • 4½ tbsp milk (60 g)
  • 1 tbsp active dry yeast or instant yeast (10 g)
  • 2 tbsp lukewarm water (20 g)
  • 2⅓ cups all-purpose flour (380 g)
  • ¼ cup sugar (60 g)
  • 2 tsp salt (3 g)
  • ½ cup milk (130 g)
  • 1 large egg
  • 3 tbsp softened unsalted butter

Instructions

  1. If using active dry yeast, add yeast into lukewarm water and let sit for 10 minutes (skip if using instant yeast).
  2. In a saucepan add flour, water and milk for the tangzhong and cook over low heat with stirring until a thick paste forms.
  3. Add the yeast mixture (or instant yeast + water), tangzhong and remaining dough ingredients (flour, sugar, salt, milk, egg) into mixer bowl and mix on low for 5 minutes until dough forms.
  4. Add softened butter 1 tbsp at a time, mix on medium speed until fully incorporated and dough is smooth (add more flour by tablespoon if too sticky).
  5. Cover dough and proof in a bowl, wrapped, for 1½ hours or until doubled in size.
  6. Portion dough into 75 g pieces, shape into smooth balls, place into a 9-inch cake pan with 1 cm spacing, rest 1 hour, brush with egg wash (1 beaten egg) and bake at 350°F for 20 minutes, then optionally top with garlic butter.

Notes

Go by weights if possible. Never make just one batch.