Japanese Milk (Hokkaido) Bread Recipe ♥ Asian Bakery Style!

Prepare the tangzhong by combining 3 Tbsp. water, 3 Tbsp. whole milk, and 2 Tbsp. unbleached bread flour in a saucepan over low heat, stirring until it thickens. Remove from heat and let cool.

In a mixing bowl, combine 2.5 cups unbleached bread flour, 2 Tbsp. dry powdered milk, 1/4 cup cane sugar, 1 tsp. salt, and 1 Tbsp. instant yeast.

Add the cooled tangzhong, 1/2 cup whole milk, 1 large egg, and 4 Tbsp. melted unsalted butter to the dry ingredients.

Mix until a shaggy dough forms, then knead until smooth and elastic.

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.

Equipment Needed

Dietary

Allergens