Recipe: Japanese Milk Bread (slightly modified)


Cissy Lu, Staff Reporter

Recipe: Japanese Milk Bread (slightly modified) 



-¼ cup bread flour 

-¾ cup water 

Milk Bread dough:

-2 ⅔ cup bread flour 

-½ teaspoon salt (add up to 1 teaspoon salt for a more savory bread) 

-2 tablespoons of [brown/white] sugar (add more sugar for a sweeter bread)

-1 ¼ teaspoon of dry yeast 

-1 medium egg

-½ cup room temperature milk 

-3 tablespoons room temperature butter 

  • Making the Tangzhong 

Mix one ¼ cup of bread flour along with ¾ cups of water under medium-low heat. Mix and combine until the mixture thickens. Once thickened, place the Tangzhong in the refrigerator overnight or until cooled. 

  • Preparing the dough 

Combine the flour, salt, sugar, and yeast altogether, mix thoroughly. After all the dry ingredients are combined add the milk and the egg to the dry mixture. Next, cut the butter into small cubes and combine with the dough. Lastly, incorporate the cooled Tangzhong into the dough. 

  • Kneading 

Once the dough is complete, put some flour on your surface and begin kneading the dough. After kneading for about 10-15 minutes, the dough should be smooth and well incorporated. Next, add some oil in a bowl to prevent sticking. Place the dough in the bowl and allow it to sit for 1-2 hours. 

  • Rolling 

The dough should expand twice its original size after 1-2 hours. Take the dough out and split it into four equal pieces. Roll each piece flat and fold it into thirds. Repeat this step one more time with all the pieces and place in a bread pan. 

  • Baking 

Let dough sit for an additional 10-15 minutes. Then, glaze with an egg, milk, and sugar mixture. Put the bread in the oven for 350℉ for 20-25 minutes. (after preheating)