Freshly baked milk bread is irresistibly fluffy and delicious, and their aroma is amazing as well! This post guides you through the process of making milk bread with a dreamy texture without the tangzhong method.
This recipe is adapted from Pao-Chun Wu, a renown baker from Taiwan who won the title of master baker in the 2010's Coupe Du Monde de la Boulangerie international baking competition. The flavor is simple with a hint of fragrance from the milk. These are soft and fluffy yet still providing a satisfying bite. This bread is great for sandwiches or just for snacking on by itself.
I've been making bread for over 6 years, it's one of my favorite things to do in the winter, and even more so on a snowy day. I can't say I'm a expert, but I do have a lot of experience and insight that I would like to share with you!
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Step 1 - Add bread flour, sugar, yeast, water and milk in a stand mixer, knead until a rough lump of dough is formed. Cover and let it rest for 30 minutes.
Step 2 - Add salt and knead for one minute before adding butter. Continue to knead until it passes windowpane test. This step usually takes me (I have a Bosch Universal Plus mixer) around 7 minutes (6 minutes on low and 1-2 minutes on medium), but the actual time will depend on your mixer.
Step 3 - Form the dough in a ball by folding the edges down to the center and pinch them together. Place it in a greased bowl, cover and let it proof in a warm place for 1 hour or until it doubles in size.
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Step 4 - Transfer the dough onto a working surface and cut it (don't pull it apart with your hand) into 3 even pieces. Form each piece into a ball. Cover the dough balls with a damp dish towel or greased plastic wrap, allowing them to rest for 15 minutes.
Step 5 - Roll the dough out to an oval shape and then roll it up into a log, do the same for the other two, cover and let it rest for 15 minutes and then repeat the same rolling process again.
Step 6 - Place the rolled up dough in the loaf pan, cover with greased plastic wrap and proof in a warm place for 1 - 1.5 hour until the dough fills 80-90% of the loaf pan.
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Step 7 - In the last 20 minutes of the proofing time, preheat the oven to 375°F and adjust the rack to the second slot from the bottom.
Bake it uncovered for 30-35 minutes. Loosely cover with a piece of foil after baking for 15 minutes to prevent the bread from becoming too dark.
When your bread is done baking, take it out of the pan right away, brush the top with melted butter and let it cool on a cooling rack for about 15 minutes before enjoying.
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If you can't finish the bread in one day, the best way to keep it fresh is to freeze it. You can slice it first before storing in the freezer and only reheat (in a toaster or toaster oven) the amount you want each time.
I would like to hear from you! If you make this recipe, please consider leaving a star rating and comment in the section further down the page. Stay in touch by following my Instagram and Pinterest !
Calories: 189 kcal Carbohydrates: 35 g Protein: 6 g Fat: 3 g Saturated Fat: 1 g Trans Fat: 1 g Cholesterol: 5 mg Sodium: 298 mg Potassium: 69 mg Fiber: 1 g Sugar: 4 g Vitamin A: 68 IU Vitamin C: 1 mg Calcium: 19 mg Iron: 1 mg
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This Japanese milk bread recipe is long overdue. We've been trying to perfect this recipe, and it's finally met our expectation and good enough for sharing.
Milk bread really makes for great sandwich breads, but it's totally not us snacking on the whole loaf because we can't get enough of how beautiful it shreds!
Milk Bread Recipe: How To Make Milk Bread Recipe
Japanese milk bread is also known as simply milk bread, hokkaido milk bread, and shokupan. They are everyday bread enjoyed in Japan as white bread is in American. Shokupan literally translates to eating bread.
Milk bread is loved for its thin, crust with super light and feathery interior crumb that shreds like a good cheese pull. It's made like regular enriched breads, with flour, milk, sugar, salt, egg, butter, yeast, and sometimes milk powder. However, there is a secret ingredient known as tangzhong that gives milk bread its beloved fluffiness.
Tangzhong is the secret ingredient used to allow milk breads to be super light and fluffy, yet moist. It allows the milk bread dough to hold more moisture than a dough without tangzhong, which also helps to extend milk bread's shelf life.
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So what is tangzhong? It's a bread making technique from China that cooks part of a dough's total flour with water to create thick paste, also known as a water roux. This paste is thickened when the flour is cooked and becomes gelatinzed, which enables the flour to absorb a much large amount of water than raw flour.
Honestly, Japanese milk bread can be enjoyed on its own, like a snack, and it's additive! You could also enjoy it anyway you would white sandwich bread. Below are some recommendations that you could try:
2. Pour the flour and water mixture into a small nonstick pan and cook over medium heat until the tangzhong is thick and opaque. Make sure to constantly mix the tangzhong so that it cooks evenly. This is especially important when it starts to thicken to prevent burning.
Japanese Milk Bread Recipe (hokkaido Milk Bread)
3. Transfer the tangzhong to a plate or bowl and cover with a cling wrap. Make sure the wrap is touching the tangzhong and let it cool in the fridge until completely cooled.
1. Sprinkle the yeast into the warm milk and mix well. Set aside to let the yeast dissolve and activate, about 3 to 5 minutes.
2. In the stand mixer bowl, add the bread flour, sugar, and salt. Give the dry mixture a good mixed, then add the egg, cooled tangzhong, and milk and yeast mixture.
Soft And Fluffy Japanese Milk Bread
3. Using the dough hook attachment, mix on low to medium low speed until a dough forms. Then, increase the speed to medium high or high and knead until the dough is smooth, supple, and passes the window pane test. For more information on the window pane test, please refer to the
Some stand mixers require premixing the dough until it roughly comes together before it can knead the dough properly.For us, it's a frequent occurrence when we only make one loaf of dough in a 5 quart mixing bowl.
4. Once the dough passes the window pane test, add the softened butter and knead on medium to medium high speed until the butter is fully absorbed by the dough.
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5. When the butter has been incorporated, round the dough into a ball and place it into a clean bowl. Cover and let the dough proof in a warm area until doubled, about 1 hour. This milk bread dough will be on the tackier side, so we recommend handling with gloved hands for minimal sticking.
The oven is a great place to proof your doughs! Keep the oven OFF and place the dough in the oven and just turn and keep the oven light on. If it's cold, you can go a step further and turn on your oven briefly (maybe 5 to 10 seconds), just enough to slightly warm up the oven.
1. Prepare an 8 inch by 4 inch loaf pan with a lid. Lightly grease it with some butter if it is not nonstick.
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2. Once the dough has doubled, punch it down to degas. Divide the dough into 3 even pieces and place them onto a lightly floured work surface. Round each piece of dough into a ball.
3. Working with the first ball of dough, roll the dough into a 7 inch by 7 inch square. Fold dough into thirds, like a letter. Then, using the rolling pin, roll the dough to about 2½ to 3 inches wide, and about ¼ inch thick.
4. From the bottom, roll the dough upwards to form a roll. Pinch the seams together and place the roll seam side down in the loaf pan. Repeat with remaining dough balls.
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Before rolling up the dough, flatten out the top edge of the dough, almost in a smearing motion. This will make that part of the dough super
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