Japanese milk bread, also known as Hokkaido milk bread, has been gaining popularity in recent years for its soft and fluffy texture. This type of bread is made using a unique method that involves creating a roux, or tangzhong, which is then incorporated into the dough. The result is a bread with a pillowy softness and a light, airy crumb that makes it perfect for toast, sandwiches, or just enjoying on its own. In this article, we will be sharing a recipe for Japanese milk bread from Milk Street, a renowned cooking school and culinary media company, that will help you achieve bakery-quality bread right in your own kitchen.
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Are you ready to experience the deliciousness of Japanese milk bread? Follow Milk Street's recipe below and prepare to be amazed.
Milk Street Japanese Milk Bread
Ingredients: - 1/4 cup bread flour - 1/2 cup whole milk - 1/2 cup water - 3 cups bread flour - 1/4 cup granulated sugar - 2 1/4 tsp active dry yeast - 1 tsp salt - 1/4 cup unsalted butter, cut into pieces and softened Instructions: 1. In a small saucepan, whisk together 1/4 cup bread flour, milk, and water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 149°F (65°C) on an instant-read thermometer. 2. Transfer the tangzhong to a bowl and let cool to room temperature. 3. In the bowl of a stand mixer, whisk together 3 cups bread flour, sugar, yeast, and salt. Add the cooled tangzhong and mix on low speed until a rough dough forms. 4. Switch to the dough hook attachment and knead on medium speed for 8-10 minutes, until the dough is smooth and elastic. 5. Gradually add in the softened butter, a piece at a time, until it is fully incorporated into the dough. 6. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise for 1 hour, until doubled in size. 7. Punch down the dough and turn it out onto a lightly floured surface. Roll out into a large rectangle. 8. Fold the dough into thirds like a letter and then repeat twice more. 9. Place the dough seam side down into a greased 9x5 inch loaf pan. Cover with plastic wrap and let rise for 1 hour. 10. Preheat oven to 375°F (190°C). Brush the top of the loaf with milk and bake for 35-40 minutes, until golden brown. 11. Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy your homemade Japanese milk bread!
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