Description
An ultra-soft and fluffy Japanese milk bread made using the tangzhong method, delivering a tender crumb perfect for sandwiches or enjoying fresh on its own.
Ingredients
Dry Ingredients
- 2 1/2 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
Wet Ingredients
- 1/2 cup milk
- 1/4 cup heavy cream
- 1 egg
- 2 tablespoons butter, softened
Tangzhong
- 2 tablespoons flour
- 1/2 cup water
Instructions
- Prepare the Tangzhong: In a saucepan, whisk together the flour and water for the tangzhong over medium heat. Continuously stir until the mixture thickens into a smooth paste. Remove from heat and let it cool completely.
- Mix Dry Ingredients: In a large bowl, combine bread flour, sugar, salt, and instant yeast, mixing thoroughly to distribute the ingredients evenly.
- Add Wet Ingredients: Into the dry mixture, add milk, heavy cream, the egg, and the cooled tangzhong paste. Mix to form a rough dough.
- Knead the Dough: Knead the dough either by hand or with a stand mixer until it becomes smooth and elastic. Gradually add the softened butter, continuing to knead until fully incorporated and the dough is elastic and slightly tacky.
- First Proof: Cover the dough and let it rise in a warm place until it doubles in size, approximately 1 to 1.5 hours.
- Shape the Loaf: Punch down the risen dough to release air, shape it into a loaf, and place it into a greased loaf pan.
- Second Proof: Cover the loaf pan and let the dough rise again until it has risen to about 1 inch above the rim of the pan, about 40 minutes.
- Bake the Bread: Preheat the oven to 180°C (350°F). Bake the loaf for 25 to 30 minutes until the top is golden brown and the bread sounds hollow when tapped.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing to prevent sogginess.
Notes
- Using the tangzhong method is essential to achieve the characteristic softness and moist crumb of Japanese milk bread.
- Do not overbake the bread to maintain its soft texture; remove it from the oven as soon as the crust is golden brown.
- Allow the bread to cool completely before slicing to avoid a gummy texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
