Soft Japanese Bread Recipe | My Failure

Add 1 tablespoon yeast to 1/2 cup warm milk and let it sit for 10 minutes for fermentation.

In a separate pot, mix 1/2 cup milk with 1 tablespoon flour and cook on low flame until thick and smooth, ensuring no lumps form.

Transfer the thickened mixture to a bowl.

In the bowl, add 2 tablespoons milk powder, 1 tablespoon salt, and 2 tablespoons brown sugar.

Knead the dough with the yeast mixture and the thickened milk mixture until combined.

Let the dough rise for 1 hour.

Punch down the dough to remove excess air bubbles.

Divide the dough into three equal portions and roll each portion.

Place the rolled portions into a greased pan, ensuring they are lightly touching each other.

Brush the top of the dough with cream.

Bake the bread for 25 minutes until golden brown.

Equipment Needed

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