Soft, fluffy Japanese-style milk bread with a delicate crumb and buttery aroma. These pull-apart loaves feature a tender texture perfect for toasting or enjoying with butter.
This Japanese milk bread uses a tangzhong method (water roux) to achieve that characteristic soft, cloud-like texture. The bread stays fresh for days and toasts beautifully.
Warm 60ml (1/4 cup) of milk to about 110°F (43°C). Stir in the yeast and a pinch of sugar. Let sit for 5 minutes until foamy.
In a large bowl, combine the flour, remaining sugar, salt, and milk powder. Add the yeast mixture and remaining milk. Stir until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Add butter halfway through kneading.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 45-60 minutes.
Punch down dough and divide into 2 equal portions (about 150g each). Roll each portion into an oval, then roll up tightly like a jelly roll. Place in a greased 9x5 inch loaf pan.
Cover pans loosely and let dough rise again for 20-25 minutes until puffy. Preheat oven to 350°F (175°C) during the last 10 minutes.
Brush tops with beaten egg for a golden finish. Bake for 22-25 minutes until tops are deep golden brown. Cover with foil if browning too quickly. Let cool in pan for 5 minutes, then turn out onto a wire rack.
A rustic European-style bread loaded with crunchy walnuts, featuring a high hydration dough that creates an open crumb and chewy crust. The stand mixer method makes this artisan loaf accessible to home bakers willing to plan ahead for the overnight cold fermentation.
