Heavenly Soft Japanese Milk Bread Recipe You Must Try Today
Experience the ethereal fluffiness and buttery aroma of this Heavenly Soft Japanese Milk Bread.
Servings: 1 loaf
Calories: 150kcal
Equipment
- mixing bowl
- Loaf Pan
- plastic wrap
- Oven
- toaster
Ingredients
For the Dough
- 4 cups All-Purpose Flour Choose high-quality flour for the best texture.
- 1 cup Whole Milk Aim for whole milk for optimal results.
- 1/4 cup Sugar Adds sweetness and aids in achieving a golden crust.
- 2 teaspoons Instant Yeast Makes rising easier without proofing.
- 1 teaspoon Salt Essential for flavor balance.
- 1/2 cup Unsalted Butter Use unsalted to control overall saltiness.
- 2 Eggs Provides moisture and binds the ingredients together.
Instructions
Dough Preparation
- In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt. Stir well, then gradually add warm whole milk and eggs to form a sticky dough.
- Transfer the dough to a floured surface and knead for about 10 minutes until it feels smooth and elastic.
- Gradually knead in softened unsalted butter until it’s fully blended into the dough.
- Place the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm place until doubled, which usually takes around 1 hour.
- Once risen, punch down the dough to release excess air. Divide it into three equal pieces, shaping them into balls, and arrange them in a loaf pan.
- Cover the loaf pan and allow the dough to rise again until it fills the pan, taking about 30-45 minutes.
- Preheat your oven to 350°F (175°C). Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Slice the bread while warm and serve it fresh with a pat of butter.
Notes
Consider preparing tangzhong by cooking equal parts flour and water for extra fluffiness.