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Japanese Milk Bread Recipe

Japanese milk bread recipe with step by step pictures. Soft and fluffy milk bread which is buttery and soft at the same time. This bread makes the prefect sandwich or toast.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 1 loaf
Calories: 1414kcal

Ingredients

For Paste

  • 3 tbsp All Purpose flour
  • ¼ cup Hot Milk

For Yeast

  • ½ cup Warm Milk
  • 2 tbsp Honey or Sugar
  • 11/2 tsp Dry Yeast

For Dough

  • 2 cup All Purpose flour
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 2 tbsp Butter softened

Instructions

  • Start by making a paste of flour and hot milk. Take flour and hot milk in a bowl and mix well to form a paste like texture. Set aside for at least 15 to 30 mins.
  • After the paste has rested. Activate the yeast mixture. Take warm milk, honey and yeast in a small bowl. Mix well and set aside for 5 to 10 mins for the yeast to get foamy. The yeast has to become foamy.
  • Now lets make the bread dough. Take flour in a bowl, add sugar and salt and mix well. Add in the milk flour paste which we have prepared earlier along with yeast mixture and knead so the dough comes together.
  • Now transfer the dough to a silicon work surface and start kneading. Knead the dough for at least 5 to 10 mins so the gluten can activate. Add in the soft butter and incorporate it into the dough. Knead it really well till it forms a smooth ball.
  • Place the dough in the bowl, cover with a cloth. Let it rest in a warm place for 1 to 2 hours till it is doubled in size.
  • Now the dough should be doubled in size. Remove to dough to work surface. Divide the dough into three equal portions. Shape it into a smooth ball. Cover and set aside for 15 mins.
  • Meanwhile grease a loaf pan with butter and set aside. Take one dough ball and use a rolling pin to roll it into a long rectangle sheet. Fold from both sides, gently roll it. Repeat this for remaining two dough.
  • Place the rolled dough into the loaf pan, cover the pan with cloth and let it rise somewhere warm again for 45 mins to 1 hour.
  • Now during the last 10 mins or rising, preheat oven to 190 degree C. Brush the top of the bread with either butter, milk or egg.
  • Pop the bread in the middle rack of the oven and bake for 25 to 35 mins. Remove and let it cool in the tin for at least 10 mins before unmolding. Place the bread on a wire rack and let it cool completely. Slice and serve.

Video

Notes

Tips & Tricks

  • Make sure the paste which you make comes to room temp or warm before incorporating it into the dough.
  • Warm full fat milk is used in the making of the dough to attain the texture.
  • Make sure you follow the shaping technique for creating the proper flakiness and texture in the bread.

Serving Suggestions

  • Japanese milk bread is best served warm, freshly sliced.
  • Next Day, Great for making sandwiches.
  • Two Days After, Toasted and slathered with butter and jam.

Storage Suggestions

  • Japanese milk bread can be stored at room temperature upto 2 days.
  • Wrap it and store in a bread box in fridge upto 4 to 5 days.
  • You can freeze the bread upto a month. Wrap the bread tightly in plastic wrap and a layer of aluminium foil tightly before freezing.

Nutrition

Serving: 1bread | Calories: 1414kcal | Carbohydrates: 245g | Protein: 39g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 2566mg | Potassium: 646mg | Fiber: 12g | Sugar: 31g | Vitamin A: 897IU | Vitamin C: 0.1mg | Calcium: 204mg | Iron: 13mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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