Description
Silky Japanese milk bread promises pure comfort with its pillowy texture and rich, buttery flavor. Home bakers can craft this delicate loaf using simple ingredients and traditional Japanese techniques for an irresistible bakery-style treat you’ll crave again and again.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups plus 2 tablespoons (255 grams) bread flour
- 1 ½ teaspoons kosher salt
- 2 tablespoons (25 grams) granulated sugar
Wet Ingredients and Activators:
- ½ cup (120 milliliters) whole milk
- ¼ cup plus 2 tablespoons (90 milliliters) water
- ⅓ cup (80 milliliters) heavy cream
- 2 large eggs, divided
- 2 tablespoons (28 grams) unsalted butter
- 1 ½ teaspoons active dry yeast
Optional Finishing Ingredient:
- Flaky salt
Instructions
- Prepare a water-roux paste by whisking flour and water in a small saucepan over low heat until a thick, smooth mixture develops; set aside to cool completely.
- Activate the yeast by warming milk to 100°F (37.8°C) and stirring in the dry yeast, allowing it to bloom and become frothy for approximately 5-10 minutes.
- In a large mixing bowl, combine bread flour, granulated sugar, and kosher salt, creating a dry ingredient foundation.
- Whisk together the activated yeast mixture, heavy cream, large egg, and cooled water-roux paste until thoroughly integrated.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until a shaggy, uneven dough begins to form.
- Transfer the dough to a clean work surface and knead vigorously for 10-12 minutes, gradually working in the softened butter until the dough becomes smooth, elastic, and slightly glossy.
- Place the kneaded dough in a generously buttered bowl, cover with a clean kitchen towel, and allow to rise in a warm, draft-free area until it doubles in volume, approximately 1-1.5 hours.
- Punch down the risen dough and divide it into four equal portions, gently rolling each piece into a smooth coil.
- Arrange the dough coils side by side in a greased 9×5-inch (23×13-cm) loaf pan, ensuring even spacing.
- Cover the loaf pan and permit a second rise until the dough has noticeably expanded, roughly 45-60 minutes.
- Preheat the oven to 350°F (175°C) and delicately brush the surface with an egg wash for a golden, glossy finish.
- Bake the bread for 25-30 minutes, rotating the pan halfway through to ensure uniform browning.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely for at least 30 minutes before slicing.
Notes
- Roux technique ensures incredible softness by pre-cooking flour and water, creating a magical texture that traps moisture.
- Gentle kneading develops gluten slowly, transforming shaggy dough into silky, elastic perfection without overworking.
- Temperature matters critically – warm milk activates yeast precisely, while room-temperature butter blends seamlessly into dough.
- Folding and shaping technique creates beautiful spiral layers that pull apart effortlessly when baked.
- Egg wash provides gorgeous golden-brown crust, adding professional bakery-style shine and delicate crispness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 140mg