Japanese Milk Bread
Ingredients:
Tangzhong:
6 tablespoons (86g) water
3 tablespoons (86g) milk
4 tablespoons (28g) Flour
Dough:
5 cups (600g) Bread Flour
4 tablespoons (28g) Nonfat Dry Milk
1/2 cup (100g) granulated sugar
2 teaspoons (12g) table salt
1 bag instant yeast
1 cup (226g) whole milk
2 eggs
1 stick (114g) unsalted butter, MELTED!!
Instructions:
Make tangzhong - combine ingredients in a pot and whisk until no lumps remain. Cook 3-5 minutes.
Melt butter and whisk eggs. Combine other dough ingredients. Mix and knead with a mixer - can take up to 15 min.
Shape dough into a ball, rest for 60 to 90 minutes covered.
Divide into 8 equal pieces. Each piece about 170-175 g.
Roll each into logs, rows of 4, each in greased loaf pan.
Cover loaf and rest again 50 min, until puffy.
Brush with egg wash if desired.
Bake in oven 350 degrees, bake 30-35 min.
Notes:
01/06/2026
Texture feels like dinner rolls. Fluffy.
also forgot to melt the butter
No notes, good gifts.
Takes WAY too long (the whole day basically), just buy it from the store.
Doubled the recipe
Didn't have enough bread flour so subbed the rest with AP Flour - turned out fine.
Source: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe














