Japanese Milk Bread Recipe | The Recipe Critic

The softest, fluffiest, most scrumptious bread you’ll ever have! Japanese milk bread is a game-changer and can have you in love at first chew. Even in case you’re new to baking, you’ll be capable to whip up a loaf worthy of a Japanese bakery.

Selfmade bread might be tough to get proper, however belief me- when you do, you received’t need it another manner. Listed here are just a few extra recipes to start out you off in your (scrumptious) bread-making journey! Grandma’s excellent selfmade bread, rye bread, and pumpernickel!

Japanese Milk Bread Recipe (Hokkaido Milk Bread)

Oh my phrase, you guys, have you ever tried Japanese milk bread? (Often known as shokupan.) It’s mainly the fluffiest, pillowy cloud of pure pleasure disguised as a loaf of bread. I’m not even exaggerating – this bread is next-level mushy, with a fragile sweetness that’s so addictive. And the key weapon? It’s all due to this magical little factor referred to as tangzhong.

Tangzhong is a pre-cooked flour paste that will get integrated into the dough. It would sound difficult, however belief me, it’s a breeze to make. This paste provides an insane quantity of moisture and elasticity. The end result? Bread that tears like a dream, virtually melts in your mouth, and has the right sweetness. You’ll be reaching for an additional piece earlier than you even end the primary one.

Substances You’ll Want

Japanese milk bread is sort of a scrumptious science experiment. Every ingredient contributes to that dreamy texture! (Precise measurements are within the recipe card on the finish of the put up.)

• Tangzhong: This flour-milk paste is like the key to fluffy, scrumptious bread. Don’t fear, it’s simple – to make this starter you simply need to whisk up water, flour, and milk on the range! Belief me, your bread will thanks with the softest crumb ever.
• Energetic Dry Yeast: Activate it in heat milk and sugar, so your Japanese milk bread rises correctly.
• Heat Milk: I like to recommend utilizing complete milk right here. The excessive fats content material offers you a extra tender crumb.
• Sugar: Only a contact to sweeten issues up! (And likewise assist activate the yeast.)
• Tangzhong (once more): Sure, it deserves a double point out! As soon as cool, fold this gooey marvel into your dough. It’ll add that melt-in-your-mouth texture you’ll be bragging about to everybody.
• Egg: Binds every part collectively and likewise provides a little bit of richness.
• Flour: The spine of the Japanese milk bread! All-purpose is what I used right here, giving construction with out getting too dense. You should definitely measure out your flour precisely, so it doesn’t find yourself too dry
• Salt: Brings out all the opposite yummy flavors and retains your bread from tasting bland.
• Butter: Makes the crumb further tender and provides a refined buttery taste. I used unsalted since we add salt individually.
• Egg Wash: One egg white blended with water offers your bread a good looking golden shine!

Easy methods to Make Japanese Milk Bread

I do know it appears like quite a bit, however Japanese milk bread is definitely surprisingly simple to make. Simply combine up that tangzhong and prepare to create the right dough! It’s a labor of affection, and is value each second of prep time! When you get a chew of that candy, pillowy bread, you’ll be a believer.

Making the Tangzhong

1. Warmth Over the Range: Add the water, flour, and milk to a small saucepan over medium low warmth. Stir regularly till it thickens right into a paste. Take away from warmth and put aside.

Making ready the Dough

1. Activate Yeast: Within the bowl of a stand mixer add the yeast, milk, and sugar. Permit the combination to set about 5 minutes till the yeast turns into frothy. (It’s just like a roux.)
2. Mix With Tangzhong: To the blending bowl add the tangzhong, egg, flour, and salt. Combine on low pace till the dough comes collectively fully.
3. Combine in Butter: As soon as the dough has come collectively, add within the butter, one tablespoon at a time till it’s all fully integrated. The dough must be clean and are available considerably free from the perimeters of the bowl. If the dough is simply too sticky, add extra flour one tablespoon at a time, I ended up including 2 tablespoons.
4. First Proof: Place the dough into an oiled bowl and canopy it with plastic wrap, or a moist towel. Permit the dough to proof till it’s double in dimension, about 1 hour.
5. Whereas the dough is proofing, put together a loaf pan by spraying it with non-stick cooking spray.
6. Divide: When the dough has doubled in dimension, dump it out onto a evenly floured floor and divide it into 3 equal items.
7. Flatten: Flatten every part out right into a rectangle, fold the perimeters in, lengthwise, towards the middle to create a skinnier rectangle, flatten them a bit additional till they’re in regards to the width of your bread pan.
8. Roll, Add to Pan: Roll every lengthy rectangle right into a log and match them collectively in a line into the ready bread pan, retaining the seams on the underside of the pan.

Proof and Bake

1. Second Proof: Cowl the shaped milk bread loaf and permit it to proof till it’s peaking simply above the bread pan, 45 minutes to 1 hour.
2. Preheat Oven: Complete the loaf is proofing, preheat the oven to 350 levels Fahrenheit.
3. Put together Egg Wash: As soon as the loaf is able to bake, make the egg wash by whisking the egg white and water collectively.
4. Bake: Brush the egg wash over the loaf and bake the loaf for 25-Half-hour. The bread must be golden brown and temp out to 190 levels Fahrenheit.
5. Cool: Take away the milk bread from the pan and permit it to chill for a minimum of 10 minutes earlier than serving.

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