Homemade bread can be tricky to get right, but trust me- once you do, you won’t want it any other way. Here are a few more recipes to start you off on your (delicious) bread-making journey! Grandma’s perfect homemade bread, rye bread, and pumpernickel!
Japanese Milk Bread Recipe (Hokkaido Milk Bread)
Oh my word, you guys, have you tried Japanese milk bread? (Also known as shokupan.) It’s basically the fluffiest, pillowy cloud of pure joy disguised as a loaf of bread. I’m not even exaggerating – this bread is next-level soft, with a delicate sweetness that’s so addictive. And the secret weapon? It’s all thanks to this magical little thing called tangzhong. Tangzhong is a pre-cooked flour paste that gets incorporated into the dough. It might sound complicated, but trust me, it’s a breeze to make. This paste adds an insane amount of moisture and elasticity. The result? Bread that tears like a dream, practically melts in your mouth, and has the perfect sweetness. You’ll be reaching for another piece before you even finish the first one.
Ingredients You’ll Need
Japanese milk bread is like a delicious science experiment. Each ingredient contributes to that dreamy texture! (Exact measurements are in the recipe card at the end of the post.)
Tangzhong: This flour-milk paste is like the secret to fluffy, delicious bread. Don’t worry, it’s easy – to make this starter you just have to whisk up water, flour, and milk on the stove! Trust me, your bread will thank you with the softest crumb ever. Active Dry Yeast: Activate it in warm milk and sugar, so your Japanese milk bread rises properly. Warm Milk: I recommend using whole milk here. The high fat content will give you a more tender crumb. Sugar: Just a touch to sweeten things up! (And also help activate the yeast.) Tangzhong (again): Yes, it deserves a double mention! Once cool, fold this gooey wonder into your dough. It’ll add that melt-in-your-mouth texture you’ll be bragging about to everyone. Egg: Binds everything together and also adds a bit of richness. Flour: The backbone of the Japanese milk bread! All-purpose is what I used here, giving structure without getting too dense. Be sure to measure out your flour exactly, so it doesn’t end up too dry Salt: Brings out all the other yummy flavors and keeps your bread from tasting bland. Butter: Makes the crumb extra tender and adds a subtle buttery flavor. I used unsalted since we add salt separately. Egg Wash: One egg white mixed with water gives your bread a beautiful golden shine!
How to Make Japanese Milk Bread
I know it looks like a lot, but Japanese milk bread is actually surprisingly easy to make. Just mix up that tangzhong and get ready to create the perfect dough! It’s a labor of love, and is worth every second of prep time! Once you get a bite of that sweet, pillowy bread, you’ll be a believer.
Making the Tangzhong
Preparing the Dough
Proof and Bake
Don’t Overmix: What makes Japanese milk bread so good is its soft, light texture. If you overmix your dough, gluten will develop and you’ll end up with a more dense and rubbery loaf of bread. Only mix until everything is combined. Use Room Temperature Eggs and Dairy: Your milk will already be warm to activate the yeast, but I also recommend letting your butter and eggs come to room temperature before you use them. This way, everything will mix together more smoothly! Can I Use Bread Flour? Yes! It has a little bit more protein content than all-purpose flour, so your loaves will have a slightly different crumb, but it’s still light enough that you’ll end up with the right texture.
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