Japanese Milk Bread
Classic Japanese Milk Bread made with cream, milk, and an extra special something that makes it super soft, fluffy, and moist. Stays fresh for days longer than regular bread.
Classic Japanese Milk Bread made with cream, milk, and an extra special something that makes it super soft, fluffy, and moist. Stays fresh for days longer than regular bread.
- 6 tablespoons water
- 3/4 teaspoon salt
- 2 tablespoons flour
- 1 1/2 teaspoons active dry yeast
- 1/4 cup heavy whipping cream
- 3 tablespoons sugar
- 2 tablespoons butter (softened)
- 1/4 cup whole milk
- 2 1/2 cups bread flour ((or all-purpose flour))
- 2 eggs ((one for the dough and one for the egg wash)
- splash of milk or water ((for the egg wash))
- Carbohydrate 1.95127749868001 g
- Cholesterol 8.5723958355135 mg
- Fat 2.89820041748915 g
- Fiber 0.158604166666667 g
- Protein 0.379515625008619 g
- Saturated Fat 1.80679302135422 g
- Serving Size 1 1 Serving (17g)
- Sodium 887.552251775102 mg
- Sugar 1.79267333201335 g
- Trans Fat 0.195116250057578 g
- Calories 34 calories
Step-by-step
- Put the six tablespoons of water and two tablespoons of flour in a small saucepan on the stove. Heat over medium-low heat, whisking constantly, until the mixture thickens and turns into a paste. As soon as you can drag the whisk across the bottom of the pan and a line remains, remove the mixture from the heat and let cool.
- Heat the 1/4 cup of whole milk to lukewarm (10-15 seconds in the microwave) and sprinkle with the yeast. Set aside to let the yeast proof. It should get bubbly and frothy after 5-10 minutes.
- In the meantime, add one egg to the flour paste (tangzhong) and whisk it in thoroughly. Then add the 1/4 cup of heavy whipping cream and mix well.
- In the large mixing bowl of your stand mixer, add 2 1/2 cups of bread flour, 3/4 teaspoons of salt, and 3 tablespoons of sugar. Fit your stand mixer with the dough hook.
- Pour the tangzhong/egg/cream mixture in the mixer with the flour, sugar and salt. Add the milk and yeast, and then turn your mixer on to low speed (1 or 2). Let the dough hook mix the dough, stopping if necessary to scrape down the sides with a spatula.
- Knead with the dough hook for 4-5 minutes. If you feel the dough is too sticky, you may add up to 1/4 cup of flour. Add one tablespoon of softened butter to the dough and knead until it is fully incorporated. Then add the second tablespoon and do the same. When the dough is done, it should still stick to the bottom of the bowl, but when you press on it with your finger, it should be barely sticky.
- Remove the bowl from the stand mixer, cover the top with a towel or plastic wrap (only if not using the oven to proof) and allow the dough to rise in a warm place until doubled in size.
- Once the dough has doubled in size, punch down and divide into three equal pieces.
- Roll each piece out on a floured surface. Fold the dough in thirds, and then roll it up like a cinnamon roll. Place in a greased, floured bread pan. Repeat with the other two pieces of dough.
- Loosely cover the bread pan with a cloth or plastic wrap and let rise until doubled.
- When ready to bake, preheat your oven to 350 degrees F. Mix the second egg with a splash of water or milk and gently brush on top of the risen bread dough.
- Bake for 30 minutes, until golden brown. If you feel the top is getting too brown, you can cover it with a piece of aluminum foil for the last few minutes of baking.
- Let cool in the pan for at least ten minutes before turning out to cool completely.
The Joy of Baking: My Japanese Milk Bread Journey
As a busy working mom, finding time for anything beyond work and family can feel like a Herculean task. But for me, baking is more than just a hobby; it's a sanctuary, a moment of peace amidst the whirlwind of daily life. This week, I tackled a new challenge: Japanese milk bread. I've always been captivated by its legendary softness and fluffy texture, a stark contrast to the denser loaves I usually bake. The promise of a bread that stays fresh for days was particularly appealing – less time spent baking, more time with my family! The recipe, which I found online, seemed intimidating at first, with its talk of "tangzhong" and precise kneading techniques. But armed with my trusty stand mixer and a healthy dose of patience, I embarked on my bread-making adventure.
The process itself was incredibly rewarding. The initial steps – creating the tangzhong, proofing the yeast – felt almost meditative. The rhythmic kneading, the gentle rise of the dough – these were small moments of mindful creation. Watching the three little loaves swell in the bread pan, anticipating the aroma of freshly baked bread, filled me with a quiet sense of accomplishment. The final result? A magnificent loaf of Japanese milk bread, soft as a cloud, subtly sweet, and utterly irresistible. The texture was everything I'd hoped for – airy, light, and incredibly moist. It truly surpassed my expectations, a testament to the power of patience and precision in baking.
Beyond the delicious outcome, this baking experience underscored something crucial to me. In our fast-paced lives, it’s easy to lose sight of simple pleasures. Baking, with its measured steps and tangible results, provides a valuable counterpoint to the relentless demands of everyday life. It's a reminder to slow down, appreciate the process, and savor the small victories. The soft, fluffy texture of the bread became a metaphor for the calm and peace I'd found in the process of making it, a reminder that even in the midst of chaos, there's always time for a little joy, a little self-care, and of course, a delicious slice of homemade bread.
Ingredients Used: 6 tablespoons water, 3/4 teaspoon salt, 2 tablespoons flour, 1 1/2 teaspoons active dry yeast, 1/4 cup heavy whipping cream, 3 tablespoons sugar, 2 tablespoons butter (softened), 1/4 cup whole milk, 2 1/2 cups bread flour (or all-purpose flour), 2 eggs (one for the dough and one for the egg wash), splash of milk or water (for the egg wash).
