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Fluffy Japanese Milk Bread Recipe Easy Soft Pillowy Hokkaido Loaves

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This fluffy Japanese milk bread uses the Tangzhong method to create a soft, pillowy loaf with a subtle sweetness, perfect for breakfast, sandwiches, or snacks.

Ingredients

Scale
  • 3 tablespoons (23g) all-purpose flour (for Tangzhong)
  • ½ cup (120ml) whole milk (for Tangzhong)
  • 2 ½ cups (320g) all-purpose flour (I recommend King Arthur for best texture)
  • 2 teaspoons (7g) active dry yeast
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • ½ cup (120ml) warm whole milk (about 110°F/43°C)
  • ¼ cup (60ml) heavy cream (optional)
  • 4 tablespoons (56g) unsalted butter, softened
  • Milk or egg wash (milk mixed with a little sugar) for brushing

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 3 tablespoons (23g) of all-purpose flour and ½ cup (120ml) of whole milk until smooth. Place over medium heat and stir constantly until the mixture thickens to a pudding-like consistency (about 3-5 minutes). Remove from heat and let it cool to room temperature.
  2. Activate the yeast: In a large mixing bowl, combine ½ cup (120ml) of warm milk (110°F/43°C) with 2 teaspoons (7g) active dry yeast and 1 tablespoon of sugar from the ¼ cup (50g). Let it sit for 5-10 minutes until foamy and bubbly.
  3. Mix the dough: To the yeast mixture, add the cooled Tangzhong, 2 ½ cups (320g) all-purpose flour, remaining sugar, salt, heavy cream (optional), and softened butter. Stir with a wooden spoon or dough hook until the dough starts to come together.
  4. Knead the dough: Knead the dough on a lightly floured surface or in a stand mixer with the dough hook for about 10-15 minutes until smooth, elastic, and slightly tacky but not sticky. If it feels too sticky, sprinkle a little flour, but be careful not to overdo it.
  5. First rise (proofing): Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
  6. Shape the loaf: Punch down the dough gently to release air. Divide into 3 equal portions (about 230g/8 oz each). Roll each into an oval shape, then fold the long edges into the center and roll up tightly like a jelly roll. Place the rolls seam-side down into the greased loaf pan, side by side.
  7. Second rise: Cover the loaf pan with plastic wrap or a kitchen towel and let the dough rise again for about 45 minutes to 1 hour, until puffy and nearly doubled.
  8. Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C).
  9. Glaze and bake: Brush the top of the dough with milk or egg wash for a beautiful shiny crust. Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped.
  10. Cool down: Remove the bread from the pan and cool completely on a wire rack before slicing. This helps keep the crumb soft and fluffy.

Notes

Cool the Tangzhong before mixing with yeast to avoid killing the yeast. Knead until dough passes the windowpane test for best texture. Avoid overproofing to prevent collapse. Lightly oil hands if dough is too sticky instead of adding too much flour. Milk or egg wash before baking gives a shiny crust.

Nutrition

Keywords: Japanese milk bread, Hokkaido bread, fluffy bread, Tangzhong bread, soft bread, homemade bread, easy bread recipe

Find it online: https://bitematrix.com/fluffy-japanese-milk-bread-recipe-easy-soft-pillowy-hokkaido-loaves/