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Japanese Milk Bread 🍞

I’ve been obsessing over bread lately so I’m gonna start baking different kinds of breads!! This loaf was soooo soft! I don’t like the little dent in the middle… but other than that great start for my first home loaf!! 🥰🍞

I find it easier to weight my ingredients rather than using measuring cups to make sure I absolutely have the right measurements!!

Tangzhong

✨ 20g Flour

✨ 27g Water

✨ 60g Milk

Yeast mixture

✨ 10g Instant Yeast

✨ 20g Water

Dough

✨ Tangzhong

✨ Yeast mixture

✨ 380g Flour

✨ 60g Sugar

✨ 3g Salt

✨ 130g Milk

✨ 1 Egg

✨ 3 tbsp Butter ( softened )

Egg Wash

✨ 1 Egg

✨ 20g Milk

💥 In a pan, mix Tangzhong ingredients together, cook until it thickens! Set aside

💥 In a separate bowl mix yeast and water!

💥 Add all dough ingredients ( except the butter ) into a mixer along with tangzhong & yeast mixture!!

💥 Mix on low for about 5 minutes, scrape the bowl!

💥 Add in the butter 1 tablespoon at a time on low speed until it’s all incorporated!

💥 Cover bowl with plastic wrap & let proof for 1 hour and 30 minutes ( should double in size )

💥 Separate the dough into 2 even parts ( about 380 grams each ), flatten into a rectangle, roll up long ways and seal the edges!

💥 Place both side by side on a oiled loaf pan, cover with plastic wrap & let proof for 1 hour

💥 Brush with egg wash, bake at 350° for 15 minutes

💥 Remove from oven, brush with egg wash again, bake for another 15 minutes!

💥 Take out of the oven & let rest 15 minutes before cutting!!

#lemon8diarychallenge #lemon8contest #lemon8challenge #lemon8food #food #budgetmeals #bread #Recipe #recipes #summerdiary

2024/8/27 Edited to

Japanese Milk Bread, also known as Hokkaido Milk Bread, is beloved for its softness and slightly sweet flavor. This unique bread gets its fluffy texture from a technique called tangzhong, which involves cooking a portion of the flour with water and milk to create a roux that adds moisture and stability to the dough. To master this recipe, gather your ingredients: 20g of flour, 27g of water, and 60g of milk for the tangzhong, along with instant yeast, milk, sugar, and butter for the dough. Mixing the ingredients in the correct order and allowing for adequate proofing time is crucial to achieving that signature texture. For best results, consider investing in a kitchen scale to weigh your ingredients for more precision. Be mindful of environmental factors such as humidity and temperature, which can affect dough rising times. Remember to cover your dough during proofing to maintain moisture. Once baked, let the bread cool before slicing to preserve its soft crumb. This versatile loaf is perfect for sandwiches, toast, or simply enjoyed on its own. Share your Japanese Milk Bread creations on social media and tag your delicious works with relevant hashtags to connect with fellow baking enthusiasts! Enjoy the journey of bread making and savor the delightful taste of your freshly baked bread.

27 comments

Even if you have instant yeast, do I still add water to it? I thought you didn’t have to?

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