Japanese Milk Bread
Recipe GLPReb8fea193b7f1e
A soft, pillowy Japanese milk bread enriched with a tangzhong roux and heavy cream. This tender loaf features a delicate crumb and subtle sweetness, perfect for toast or enjoying plain. The tangzhong technique creates an exceptionally moist, fine-textured bread that stays fresh longer than conventional loaves.
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Ingredients
1 tablespoon active dry yeast
1½ cups unbleached bread flour
1½ cups unbleached all-purpose flour
4 tablespoons butter, melted and cooled
1 egg
1 cup heavy cream, divided
¾ cup water, divided
1½ teaspoons kosher salt
1 tablespoon dry milk powder
1 tablespoon vital wheat gluten
2 teaspoons granulated sugar, divided
Directions
Prepare the tangzhong starter by combining ½ cup heavy cream, ¼ cup water, and ½ cup bread flour in a medium saucepan. Whisk until completely smooth.
Heat the tangzhong mixture over medium heat, stirring constantly, until it thickens to a paste-like consistency and reaches an internal temperature of 160°F, approximately 5–7 minutes. Transfer to a bowl and let cool to room temperature.
In a small saucepan, combine the remaining ½ cup heavy cream and ½ cup water, then heat until the mixture reaches 160°F.
Pour the warm cream mixture into a bowl or measuring cup, add the yeast and 1 teaspoon sugar, and stir gently. Let sit undisturbed for 10 minutes until foamy and bubbling on top.
In the work bowl of a stand mixer, combine 1 teaspoon sugar, bread flour, all-purpose flour, milk powder, vital wheat gluten, salt, egg, melted butter, the yeast mixture, and the cooled tangzhong.
Using the dough hook attachment, mix on low speed for 3 minutes until ingredients are just combined, then increase speed to medium and continue mixing for 8 minutes. The dough will be soft and slightly sticky, which is normal.
Turn the dough onto a lightly floured surface and knead gently for 3 minutes, adding light dusting of flour as needed to prevent sticking. Shape into a smooth ball and place in a lightly greased bowl. Cover with a damp kitchen towel or plastic wrap.
Allow the dough to rise at room temperature until doubled in volume, approximately 60 minutes.
Turn the risen dough onto a lightly floured surface. Press it flat with your palm, then use your fingertips to poke holes throughout the entire dough to release all large gas pockets.
Divide the dough into two equal pieces. Shape each piece into a log approximately 3 inches longer than a standard loaf pan. Twist the two logs together in a spiral pattern to form a twisted loaf.
Transfer the twisted loaf to a lightly greased loaf pan. Cover with plastic wrap or a damp kitchen towel and let proof at room temperature until the dough rises to the top of the pan, approximately 45 minutes.
Preheat oven to 350°F.
Bake the bread for 25–35 minutes, until the crust is deeply golden brown and the loaf sounds hollow when tapped on the side.
Cool the bread in the pan for 10 minutes, then turn out onto a wire rack to cool completely to room temperature before slicing.
