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Chef John's Milk Bread
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
260 minutes
Chef John's secret "roux" starter ensures his Japanese-style milk bread stays moist and fresh longer than regular homemade bread.
Ingredients:
  • 0.25 cup bread flour
  • 0.25 cup water
  • 0.33333334326744 cup whole milk
  • 2.5 cups bread flour
  • 1.25 teaspoons kosher salt
  • 0.25 cup white sugar
  • 1 (.25 ounce) package instant dry yeast
  • 0.5 cup warm whole milk (110 degrees F (43 degrees C))
  • 1 large egg, beaten
  • 4 tablespoons unsalted butter, at room temperature, cubed
  • 1 tablespoon milk, or as needed
Instructions:
  • Combine bread flour, water, and milk in a small saucepan, whisk vigorously until smooth. Cook over medium-low heat, stirring frequently, until thick and just under bubbling. Use a thermometer to ensure it reaches at least 150 degrees F (65 degrees C). Remove from heat and transfer to a measuring cup, measuring precisely 1/2 cup. Allow it to cool to room temperature, approximately 30 minutes.
  • Make the dough: Mix bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in a stand mixer with the dough hook. Beat on low until dough forms a ball and pulls away from the sides, approximately 5 minutes. Remember to scrape down the sides as needed.
  • Stop the mixer and transfer the dough from the hook back into the bowl. Add butter and knead on low speed until the dough is smooth, slightly tacky, and elastic, making sure to scrape down the sides of the bowl as needed, for 10 to 12 more minutes.
  • Shape the dough into a smooth ball and transfer it to a lightly buttered bowl. Cover and let it rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously butter a 9x5-inch loaf pan.
  • Place the dough on a work surface without adding flour. Gently press and knead to remove any air pockets, then shape it into a 9-inch wide rectangle. Roll the dough lengthwise into a log starting from one of the 9-inch sides. Put the log in the loaf pan with the seam side down. Press down slightly on the dough to ensure even distribution. Cover the pan and let the dough rise until it reaches the top, about 35 to 45 minutes.
  • Use a delicate touch to coat the loaf's top with a thin layer of milk.
  • Bake the loaf in the center of the preheated oven until it is beautifully golden brown and puffed up, roughly 35 minutes. Once done, let it rest in the pan for 10 minutes. Carefully transfer the bread to a wire rack to cool completely at room temperature before slicing, approximately 1 hour.

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