Description
An ultra-soft and fluffy Japanese milk bread made using the tangzhong method, delivering a tender crumb that is perfect for sandwiches or enjoyed 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
- Make the Tangzhong: In a small saucepan, whisk together 2 tablespoons of flour and 1/2 cup of water over medium heat. Stir continuously until the mixture thickens to a pudding-like consistency. Remove from heat and let it cool completely.
- Combine Dry Ingredients: In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Mix these ingredients well to ensure even distribution.
- Add Wet Ingredients: Pour in the milk, heavy cream, egg, and the cooled tangzhong into the dry ingredients. Stir together until a dough starts to form.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead until smooth. Incorporate the softened butter and continue kneading until the dough becomes elastic and passes the windowpane test, about 10-15 minutes.
- First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
- Shape the Loaf: After the dough has risen, punch it down gently to release air. Shape the dough into a loaf and place it into a greased loaf pan.
- Second Rise: Cover the loaf pan and let the dough rise again until it nearly doubles, about 45 minutes.
- Bake the Bread: Preheat the oven to 180°C (350°F). Bake the risen loaf for 25–30 minutes until the top is golden brown and the bread sounds hollow when tapped.
- Cool: Remove the bread from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve once fully cooled.
Notes
- Using the tangzhong method is essential for achieving the bread’s characteristic softness and moisture retention.
- Be careful not to overbake the bread, as this can dry it out and reduce softness.
- Ensure the butter is softened before kneading to incorporate it smoothly into the dough.
- Proofing times may vary depending on the ambient temperature—allow the dough to double in size rather than strictly adhering to timing.
- Let the bread cool completely before slicing to maintain the fluffy texture and prevent crumbling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
