Japanese Milk Bread 🍞☁️ | the softest loaf you’ll ever make

Combine bread flour, sugar, salt, and instant yeast in a large mixing bowl.

Warm milk and water until just lukewarm, then add to the dry ingredients.

Mix until a shaggy dough forms.

Knead the dough on a floured surface until smooth and elastic, about 10 minutes.

Incorporate softened butter into the dough, kneading until fully absorbed.

Shape the dough into a ball and place it in a greased bowl, covering with a damp cloth.

Let the dough rise in a warm place until doubled in size, about 1-2 hours.

Punch down the dough to release air, then divide it into equal portions.

Shape each portion into a smooth ball and let them rest for 15 minutes.

Roll each ball into a rectangle, then fold into thirds like a letter.

Place the folded dough into a greased loaf pan, seam side down.

Cover the pan and let the dough rise again until it crowns the edge, about 30-45 minutes.

Preheat the oven to 350°F (175°C).

Brush the top of the loaf with beaten egg for a shiny finish.

Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

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