Description
This recipe produces extremely soft, pillowy Japanese Milk Bread using the Tangzhong method for a tender crumb perfect for sandwiches or toast.
Ingredients
Scale
- 60g Milk
- 15g Bread Flour
- 1g Granulated Sugar
- 1g Instant Yeast
- 250g Bread Flour
- 30g Granulated Sugar
- 4g Salt
- 6g Instant Yeast
- 120ml Whole Milk (cold)
- 40g Unsalted Butter (softened)
- 1 Large Egg
Instructions
- Prepare the Tangzhong: Whisk 60g milk, 15g bread flour, 1g sugar, and 1g yeast in a small saucepan. Heat over low heat, stirring constantly until the mixture thickens to a paste (about 65°C or 150°F). Remove from heat and let it cool completely.
- Combine Dry Ingredients: In a large bowl or stand mixer, whisk together 250g bread flour, 30g sugar, 4g salt, and 6g yeast.
- Mix Dough: Add the cooled Tangzhong, 120ml cold whole milk, and the egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
- Knead: Increase speed to medium-low and knead for 5-7 minutes until the dough starts to come together.
- Add Butter: Add the softened butter. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test.
- First Proof: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size (about 1 to 1.5 hours).
- Shape: Gently deflate the dough. Divide it into three equal pieces. Roll each piece into a tight ball. Let them rest for 15 minutes, covered.
- Final Shaping: Roll each rested ball into an oval shape. Roll each oval tightly into a log. Place the three logs side-by-side in a greased 9×5 inch loaf pan, seam-side down.
- Second Proof: Cover the pan and let it proof again until the dough has risen about 1 inch above the rim of the pan (about 45-60 minutes).
- Bake: Preheat your oven to 175°C (350°F). Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 93°C (200°F).
- Cool: Immediately remove the bread from the pan and cool completely on a wire rack before slicing.
Notes
- For an extra shiny crust, brush the top of the loaf with a mixture of 1 egg yolk and 1 teaspoon of milk before baking.
- If you prefer a richer flavor, substitute 1/4 cup of the milk with heavy cream.
- This bread freezes well. Slice before freezing for easy toast portions later.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Baking
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 6
- Sodium: 180
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 5
- Cholesterol: 30