Japanese Milk Bread

Ever wonder how Japanese bakers can produce such pillow-soft bread? Well, we’re sharing the secret in this Japanese milk bread recipe! It’s all about the tangzhong (roux starter) and a touch of patience. Plan to bake this bread when you have all day to relax.

What is Japanese milk bread?

Japanese milk bread is white bread with a fluffy interior and a distinct soft crust. The secret to its texture is the addition of tangzhong, a flour-based roux starter. The bread is also known as Hokkaido milk bread. However, the origins of that name are hard to trace. It could be because Hokkaido, a Japanese island, is renowned for its smooth, creamy milk.

What is the tangzhong method?

Based on the Japanese dough starter method called yudane, the tangzhong method was popularized by Taiwanese cookbook author Yvonne Chen. This method combines water, milk and flour to make a starter dough, which is cooked until it becomes a smooth paste.

During this process, the starch from the flour is gelatinized by the high heat. The dough absorbs and locks in the moisture from the water and milk without activating any gluten. Tangzhong makes the bread more stable and keeps the bread moist for a longer period of time—and, of course, it’s the key to softness.

Ingredients for Japanese Milk Bread

TASTE OF HOME

• Bread flour: Bread flour has a higher protein content than other types of flour. That means more gluten is activated in the bread, resulting in a stronger structure and a more bread-like texture.
• Whole milk: With whole milk and dry milk powder in the mix, Japanese milk bread is true to its name. Whole milk is the main hydrator for this loaf, along with a small amount of butter and water.
• Dry milk powder: Dry milk powder can sometimes be found in local grocery stores. Call ahead to make sure yours sells it, and that they have it in stock. Otherwise, you can buy dry milk powder online.
• Quick-rise yeast: Before tearing open the packet of yeast, double-check that you’re using “instant” and not “active” yeast. Those are two different types of yeast.
• Butter: Melted butter will incorporate easily into the dough. Cold butter will clump and never fully incorporate.
• Egg: For the dough’s egg wash, you’ll need just one egg whisked with cold water.

Directions

Step 1: Make the tangzhong

TASTE OF HOME

Add the water, milk and bread flour to a small saucepan and mix until there are no lumps. Over low heat, whisk the mixture until it starts to look like thick glue, and the whisk leaves lines through the tangzhong as you stir, three to five minutes. Transfer the tangzhong to a small bowl and let it cool slightly.

Editor’s Tip: It’s going to look very watery, but don’t worry, the heat will cook it down.

Step 2: Form the dough

TASTE OF HOME

In the bowl of a stand mixer, combine the bread flour, milk powder, sugar, salt and yeast.

TASTE OF HOME

Add the milk, butter, beaten egg and tangzhong. Using the dough hook, combine the ingredients until they’re thoroughly mixed, about two minutes.

TASTE OF HOME

Cover the dough with a kitchen towel and let it rest for 15 minutes. Turn the dough out onto a floured surface and knead it until it’s smooth and elastic, six to eight minutes. (Alternatively, you can continue using the dough hook instead of kneading with your hands.)

Step 3: Let the dough rise

TASTE OF HOME

Place the dough ball in a greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour.

Editor’s Tip: After an hour, it’s time to test if the dough is ready. Just flour one finger and poke the dough with it! If the hole stays and does not bounce back, the dough is ready.

Step 4: Divide and shape the dough

TASTE OF HOME

Punch down the dough and turn it out onto a lightly floured surface. Divide it into thirds. Roll each third into a ball. Working with one ball at a time, roll the dough into an 8-inch-long oval.

TASTE OF HOME

Fold the long edges of the oval into the middle, making long even lines on both sides. Starting from the bottom, roll the dough into a log, pinching the seam to seal and leaving spirals visible on ends. Repeat with the remaining dough balls.

TASTE OF HOME

Place the dough logs into a greased 9×5-inch (or 9x4x4-inch) loaf pan, seam sides down. Cover the pan with a kitchen towel and let the dough rise in a warm place until it reaches about 1/2-inch below the edge of the pan, about 45 minutes to 1 hour. Preheat the oven to 350°F.

Editor’s Tip: You can use your kitchen scale to help with dividing the dough into equal portions.

Step 5: Prepare the egg wash

TASTE OF HOME

In a small bowl, mix together the egg and water to make the egg wash. Once the dough has finished the second rise, brush the top with the egg wash.

Step 6: Bake the bread

Bake until the bread is deeply golden brown, 30 to 35 minutes, or until the internal temperature reads at least 190°. (Cover the pan loosely with foil during the last 10 to 15 minutes, if needed, to prevent overbrowning.) Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Editor’s Tip: I recommend waiting to slice the bread until it’s cool—this will seem impossible once the bread comes out of the oven, smelling warm and heavenly, but I promise it’s worth the wait!

TASTE OF HOME

Japanese Milk Bread Variations

• Shape the dough into dinner rolls: Instead of dividing the dough into three pieces, divide it into 8 to 10 pieces. Shape each piece into a ball and line them in a greased 8- or 9-inch round pan. From there, follow the rest of this recipe’s directions. The dinner rolls might need a little less time to bake, though, so check on them 25 minutes into baking.
• Sprinkle with toppings: After you brush on the egg wash, sprinkle the top of the bread with sesame seeds, poppy seeds or everything bagel seasoning blend for more flavor.

How to Store Japanese Milk Bread

You can store Japanese milk bread in an airtight container or resealable bag on your counter for up to one week. However, it will start to lose its softness by day three.

Can you freeze Japanese milk bread?

Yes, you can freeze Japanese milk bread. If you don’t think you’ll finish the bread in time, slice it up and stash it in a freezer bag. It can be frozen for up to six months. To defrost, just pop a frozen slice in the toaster.

Japanese Milk Bread Tips

TASTE OF HOME

Is milk bread the same as brioche?

Brioche is an enriched bread that’s dense and almost cakelike because it’s made with eggs and butter. On the other hand, milk bread is made with tangzong and the addition of milk powder. This gives the bread a milky flavor and a softer crumb.

How do I keep Japanese milk bread moist?

You really don’t need to do much, because the tangzhong will keep the bread moist as long as you store it correctly. Just don’t put this bread in the refrigerator—the cold air affects the starches in a negative way and will make the bread go stale.

What do you serve with Japanese milk bread?

Japanese milk bread is great lightly toasted with homemade jam and butter. It’s also popular to have a slice of bread with egg salad. Since the bread is so soft, it’s nice to add a textural contrast with crunchy veggies like cucumbers or radishes.