Japanese Milk Bread
A soft, enriched Japanese milk bread features a signature springy texture, developed through the unique tangzhong roux starter method.
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Instructions
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Preheat oven to 350 F and butter a 9-inch loaf pan.
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Prepare the tangzhong starter by whisking bread flour, milk, and water in a saucepan over medium heat for about 2 minutes until thick.
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Cover the starter with plastic wrap directly on the surface and cool for about 10 minutes until barely warm.
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Combine flour, sugar, yeast, and salt in a large bowl.
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Stir milk and melted butter, then reserve 1 1/2 tablespoons for later use.
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Add the remaining milk-butter mixture, starter, and egg to the flour; stir for 2-3 minutes until a rough dough forms.
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Knead the dough in the bowl for 30 seconds to form a rough ball (a stand mixer can be used).
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Transfer dough to a lightly floured surface if sticky, and knead until smooth, about 5 minutes, adding flour as needed.
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Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled (1 to 1 1/2 hours).
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Divide dough into 4 equal pieces. Roll each piece into a 6x10-inch rectangle, then fold in thirds.
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Turn dough clockwise once, roll into a 4x10-inch rectangle, and then roll each piece into a cylinder.
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Arrange the rolled dough pieces in the prepared pan. Cover and let rise until doubled, about 30 minutes.
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Brush the dough top with the reserved milk-butter mixture. Bake for 40-45 minutes until deeply golden and internal temperature reaches 190 F.
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Cool in the pan for 20 minutes, then unmold and cool completely on a wire rack before slicing. Store leftovers for up to 5 days.