Hokkaido Milk Bread Loaves
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.
Story
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.
Ingredients
bread flour
300g (2 1/2 cups)
whole milk
180ml (3/4 cup)
unsalted butter
30g (2 tbsp), softened
granulated sugar
40g (3 tbsp)
active dry yeast
5g (1 3/4 tsp)
salt
5g (1 tsp)
milk powder
15g (2 tbsp), optional for extra richness
egg
1 large, for egg wash
Instructions
1
Activate the yeast
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.
2
Mix the dough
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.
3
First rise
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 45-60 minutes.
4
Divide and roll
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.
5
Second rise
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.
6
Bake
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.
