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Japanese Milk Bread
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
160 minutes
Indulgent Japanese milk bread, made with creamy milk and a unique water roux method, yielding a irresistibly soft and airy loaf.
Ingredients:
  • 3.75 tablespoons bread flour
  • 10 tablespoons water
  • 3 cups bread flour
  • 3 tablespoons bread flour
  • 5 tablespoons white sugar
  • 3 tablespoons milk powder
  • 1 (.25 ounce) package instant yeast
  • 1 teaspoon salt
  • 3 tablespoons cold whipping cream
  • 3 tablespoons cold water
  • 2.5 tablespoons cold butter, cut into chunks
Instructions:
  • Create a velvety water roux by gently stirring bread flour and water in a saucepan over gentle heat. Continue cooking until an instant-read thermometer shows 150 degrees F (65 degrees C). Take off the heat and allow to cool to room temperature.
  • Prepare the dough by combining 3 cups plus 3 tablespoons of bread flour, sugar, milk powder, yeast, and salt in a stand mixer bowl fitted with a dough hook. Mix on low speed until thoroughly combined.
  • Combine the cooled roux, egg, cream, and cold water. Mix until dough forms a shaggy mass, about 1 to 2 minutes. Then, continue mixing on low speed until the dough starts to pull away from the sides of the bowl.
  • Turn the mixer to medium speed and gradually add the butter. Beat until the dough is smooth, about 10 to 20 minutes. Transfer the dough to a greased bowl, cover, and allow to rise until doubled in volume, approximately 40 minutes.
  • Shape dough into an oblong, place in a greased loaf pan, cover, and allow to rise until doubled in size, 45 to 60 minutes.
  • Preheat your oven to a toasty 450°F (230°C).
  • Bake the uncovered loaf in the preheated oven for 30 to 35 minutes until it turns golden brown. If the top browns too quickly, cover it with foil. Let it cool in the pan for 10 minutes before flipping it onto a rack to cool completely.

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