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Homemade Japanese Milk Bread using the tangzhong method for an incredibly soft, fluffy, and slightly sweet white bread with a tender crust. Perfect for sandwiches, toasts, or as a snack.

  • Total Time: 3 hours 30 minutes (including rising times)
  • Yield: 1 loaf (9×5-inch) 1x

Ingredients

Scale
  • For the Tangzhong (Water Roux): 3 tbsp bread flour
  • ½ cup milk
  • ¼ cup water
  • For the Dough: 2½ cups (300g) bread flour
  • 2 tbsp (14g) dry milk powder (optional)
  • ¼ cup (50g) granulated sugar
  • 1 tsp (6g) salt
  • 1 tbsp instant yeast
  • ½ cup (113g) warm whole milk (about 110°F)
  • 1 large egg
  • 4 tbsp (57g) unsalted butter, melted
  • Egg wash: 1 egg beaten with 1 tbsp water

Instructions

  1. Prepare the Tangzhong: In a small saucepan, whisk together 3 tbsp bread flour, ½ cup milk, and ¼ cup water until smooth. Heat over low-medium heat, whisking constantly until thickened to a pudding-like consistency and lines appear when you drag a spoon through, about 3-5 minutes. Remove from heat and let cool to room temperature.
  2. Mix the Dough: In a stand mixer bowl with a dough hook, combine 2½ cups bread flour, 2 tbsp dry milk powder, ¼ cup sugar, 1 tsp salt, and 1 tbsp instant yeast (keep yeast and salt separate initially). Add cooled tangzhong, ½ cup warm milk, and 1 large egg. Mix on low speed until rough dough forms.
  3. Knead the Dough: Increase mixer speed to medium and knead for about 10 minutes until dough becomes smooth and elastic. Gradually add 4 tbsp melted butter, kneading until fully incorporated and dough passes the windowpane test (silky, stretchy dough).
  4. First Proof: Shape dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free place until doubled in size, about 60 minutes.
  5. Shape the Dough: Punch down the dough to release air. Turn onto a lightly floured surface and divide into 3 equal pieces. Shape each into a ball, cover with a damp cloth, and rest for 15 minutes.
  6. Form the Loaf: Flatten each ball into an oval, fold edges inward, and roll tightly into a log. Place each log seam-side down in a greased 9×5-inch loaf pan. Cover loosely and let rise until dough reaches about 80–90% of pan height, about 1 to 1.5 hours.
  7. Preheat Oven: Preheat your oven to 350°F (175°C).
  8. Bake the Bread: Brush the top of the loaf with the egg wash (1 beaten egg with 1 tbsp water). Bake for 30 to 35 minutes until crust is golden brown and the loaf sounds hollow when tapped on the bottom. If browning too quickly, tent with foil for the last 10 minutes.
  9. Cool: Remove bread from pan and cool completely on a wire rack before slicing to preserve the soft crumb.

Notes

Tangzhong technique is essential for the soft texture and extended freshness of the bread., Ensure milk, egg, and butter are at room temperature for better dough consistency., Use bread flour for higher protein content, essential for gluten development and chewy texture., Do not let milk get too hot (over 110°F) as it can kill yeast., Avoid overproofing the second rise; dough should dome but not collapse., Store bread in airtight container at room temperature for up to 3 days., For longer storage, slice and freeze the bread; toast slices directly from frozen for best results.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Bread / Baking
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 slice
  • Calories: Approx. 150-180 calories per slice (depending on thickness)
  • Fat: Approx. 4g per slice
  • Carbohydrates: Approx. 28g per slice
  • Protein: Approx. 5g per slice