Soft and Fluffy Japanese-Style Milk Bread Recipe

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

Add all the ingredients except the butter into a stand mixer fitted with the dough hook attachment. Knead until combined at a low speed for about 2-3 minutes.

Add in the soft butter and continue to knead on a medium low speed until the dough is smooth and the gluten is nicely developed.

Cover with a tea towel and proof for 1 hour.

Cut the dough into three equal pieces and shape them into balls. Cover them with a tea towel for 30 minutes.

Roll each ball into a pitta shape then fold it in on itself in thirds. Turn the dough 90 degrees and then roll it into a tight log, pinching the seams to seal it. Place the three logs of dough into a loaf pan and cover. Proof for 1 hour.

Egg wash the proofed dough and sprinkle some sesame seeds on top.

Bake in the oven at 200C (non fan assisted) until a nice deep golden brown colour - about 35/40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens