Description
Homemade Japanese milk bread delivers pillowy layers of rich, buttery goodness with a delicate crumb. Gentle kneading and precise techniques create an irresistible loaf that elevates simple ingredients into a bakery-worthy masterpiece you’ll crave.
Ingredients
Scale
- 1 ½ tsp active dry yeast
- 2 large eggs, divided
- ½ cup (120 mL/4 fl oz) whole milk
- ¼ cup plus 2 tbsps (90 mL/3 fl oz) water
- ⅓ cup (80 mL/2.7 fl oz) heavy cream
- 2 tbsps (28 g/1 oz) unsalted butter
- 2 cups plus 2 tbsps (255 g/9 oz) bread flour
- 1 ½ tsps kosher salt
- 2 tbsps (25 g/0.9 oz) granulated sugar
- Flaky salt (optional)
Instructions
- Water-Roux Preparation: Whisk flour and water in a saucepan over low heat until a thick, smooth paste forms; allow to cool completely.
- Yeast Activation: Warm milk to 100°F and stir in dry yeast, letting it bloom and become frothy for 5-10 minutes.
- Dry Ingredient Fusion: Blend bread flour, granulated sugar, and kosher salt in a large mixing bowl to create a uniform dry base.
- Wet Ingredient Integration: Thoroughly combine activated yeast mixture, heavy cream, egg, and cooled water-roux paste until fully incorporated.
- Dough Formation: Gradually fold dry ingredients into wet mixture, mixing until a cohesive dough develops, then transfer to a clean work surface.
- Kneading and Butter Incorporation: Vigorously knead the dough for 10-12 minutes, progressively working in softened butter until achieving a smooth, elastic, and slightly glossy texture.
- First Rise: Place kneaded dough in a buttered bowl, cover, and let rise in a warm, draft-free area until volume doubles (1-1.5 hours).
- Shaping: Deflate risen dough, divide into four equal portions, and gently roll each into smooth coils.
- Pan Arrangement: Position dough coils side by side in a greased 9×5-inch loaf pan, ensuring even spacing.
- Second Rise and Preparation: Allow dough to expand for 45-60 minutes, then preheat oven to 350°F and delicately brush surface with egg wash.
- Baking: Bake bread for 25-30 minutes, rotating pan midway to ensure uniform golden-brown coloration.
- Cooling and Serving: Remove from oven, rest in pan for 10 minutes, then transfer to a wire rack and cool completely for at least 30 minutes before slicing.
Notes
- Master Yeast Activation: Precise milk temperature (100°F) is crucial for successful yeast blooming, ensuring your bread rises perfectly and develops rich, complex flavors.
- Kneading Technique Matters: Vigorous 10-12 minute hand-kneading develops gluten structure, creating the signature soft, pillowy texture characteristic of Japanese milk bread.
- Resting Periods Are Critical: Two rising stages (1-1.5 hours first rise, 45-60 minutes second rise) allow dough to develop complex flavor and achieve feather-light consistency.
- Temperature Control Crucial: Maintain warm, draft-free environment during proofing and use exact oven temperature to prevent dense or undercooked bread interior.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 2
- Calories: 327
- Sugar: 9 g
- Sodium: 242 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 115 mg