Japanese Milk Bread (Hokkaido Milk Bread)

Ingredients

• 2 tbsp bread flour (for tangzhong)
• 2 tbsp water (for tangzhong)
• 4 tbsp whole milk (for tangzhong)
• 1 tbsp active dry yeast
• 0.5 cup whole milk (warmed to 90-95°F (32-35°C))
• 2.5 cup bread flour (for the dough)
• 0.75 tsp fine sea salt
• 0.25 cup granulated white sugar
• 1 egg (room temperature)

Steps

1. 1

   To a small sauce pot, add 2 tablespoons (20g) of bread flour, 2 tablespoons (27g) of water, and 4 tablespoons (60g) of whole milk.

2. 2

   Turn the pot on to medium heat and constantly whisk the mixture until it becomes a thick, sticky, and tacky paste (the tangzhong). This should take between 30 seconds and 2 minutes.

3. 3

   Scrape the tangzhong into a small bowl and let it cool down to room temperature.

4. 4

   In a separate container, add 1 tablespoon (9g) of active dry yeast to 1/2 cup (120g) of warm milk (90-95°F / 32-35°C). Stir to hydrate and let it sit for about 10 minutes until foamy.

5. 5

   In the bowl of a stand mixer, whisk together 2.5 cups (320g) of bread flour, 3/4 teaspoon (3g) of fine sea salt, and 1/4 cup (56g) of granulated white sugar until incorporated.

6. 6

   Attach the dough hook to the stand mixer. Add the cooled tangzhong, the yeast and milk mixture, and one room-temperature egg to the dry flour mixture.

Notes

The tangzhong method is the secret to the bread's extreme fluffiness. Ensure the egg and tangzhong are at room temperature before mixing to avoid killing the yeast.

Nutrition per serving

• bread
• baking
• Japanese
• milk bread
• side dish
• vegetarian