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5 from 4 votes
Japanese Milk Bread
Prep Time
2 hrs 20 mins
Cook Time
30 mins
Total Time
2 hrs 50 mins
 

Classic Japanese Milk Bread made with cream, milk, and an extra special something that makes it super soft, fluffy, and moist. Stays fresh for days longer than regular bread.

Course: Bread
Cuisine: Japanese
Servings: 12
Author: Melissa Howell
Ingredients
For the tangzhong
  • 6 tablespoons water
  • 2 tablespoons flour
For the rest
  • 1/4 cup whole milk
  • 1 1/2 teaspoons active dry yeast
  • 2 1/2 cups bread flour (or all-purpose flour)
  • 3/4 teaspoon salt
  • 3 tablespoons sugar
  • 1/4 cup heavy whipping cream
  • 2 eggs (one for the dough and one for the egg wash)
  • 2 tablespoons butter, softened
  • splash of milk or water (for the egg wash)
Instructions
  1. Put the six tablespoons of water and two tablespoons of flour in a small saucepan on the stove. Heat over medium-low heat, whisking constantly, until the mixture thickens and turns into a paste. As soon as you can drag the whisk across the bottom of the pan and a line remains, remove the mixture from the heat and let cool.

  2. Heat the 1/4 cup of whole milk to lukewarm (10-15 seconds in the microwave) and sprinkle with the yeast. Set aside to let the yeast proof. It should get bubbly and frothy after 5-10 minutes.

  3. In the meantime, add one egg to the flour paste (tangzhong) and whisk it in thoroughly. Then add the 1/4 cup of heavy whipping cream and mix well.

  4. In the large mixing bowl of your stand mixer, add 2 1/2 cups of bread flour, 3/4 teaspoons of salt, and 3 tablespoons of sugar. Fit your stand mixer with the dough hook.

  5. Pour the tangzhong/egg/cream mixture in the mixer with the flour, sugar and salt. Add the milk and yeast, and then turn your mixer on to low speed (1 or 2). Let the dough hook mix the dough, stopping if necessary to scrape down the sides with a spatula.

  6. Knead with the dough hook for 4-5 minutes. If you feel the dough is too sticky, you may add up to 1/4 cup of flour. 

  7. Add one tablespoon of softened butter to the dough and knead until it is fully incorporated. Then add the second tablespoon and do the same. When the dough is done, it should still stick to the bottom of the bowl, but when you press on it with your finger, it should be barely sticky.

  8. Remove the bowl from the stand mixer, cover the top with a towel or plastic wrap (only if not using the oven to proof) and allow the dough to rise in a warm place until doubled in size.

  9. Once the dough has doubled in size, punch down and divide into three equal pieces.

  10. Roll each piece out on a floured surface. Fold the dough in thirds, and then roll it up like a cinnamon roll. Place in a greased, floured bread pan. Repeat with the other two pieces of dough.

  11. Loosely cover the bread pan with a cloth or plastic wrap and let rise until doubled.

  12. When ready to bake, preheat your oven to 350 degrees F. Mix the second egg with a splash of water or milk and gently brush on top of the risen bread dough.

  13. Bake for 30 minutes, until golden brown. If you feel the top is getting too brown, you can cover it with a piece of aluminum foil for the last few minutes of baking.

  14. Let cool in the pan for at least ten minutes before turning out to cool completely.

Recipe Notes

For more amazing bread recipes, try my Overnight Yeast Rolls, Home Made Hamburger Buns, and Bread Bowls. You can find all my bread recipes in one convenient place by clicking here.