How to Make Japanese Milk Bread (Hokkaido Bread)
This recipe is designed to guide you through creating a loaf that's as delicious as it is beautiful. The secret to its pillow-like texture is the Tangzhong method. Whether you're a seasoned baker or a novice, this step-by-step guide will help you bake a loaf of Japanese bread that will become a staple in your kitchen.
- 2 tablespoons bread flour
- 3 tablespoons water
- 3 tablespoons milk
- 300 grams bread flour
- 7 grams instant yeast
- 1/2 cup milk, lukewarm
- 1 large egg
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter (melted but not hot)
- 1 egg (lightly beaten)
- Prepare the Tangzhong
In a small saucepan, whisk together bread flour, water, and milk until smooth with no lumps.
Cook the mixture over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency. You should see lines forming in the mixture as you stir (about 3-5 minutes).
Remove from heat and transfer the Tangzhong to a bowl. Let it cool to room temperature while you prepare the dough.
- Make the Dough
In a large mixing bowl, combine bread flour, instant yeast, sugar, and salt.
Add the lukewarm milk, Tangzhong paste, egg, and melted butter to the dry ingredients.
Mix everything together until a rough dough forms.
- Kneading
Transfer the dough to a lightly floured surface and knead for about 10-15 minutes until it becomes smooth and elastic. Alternatively, knead the dough in a stand mixer with a dough hook attachment on medium speed.
If the dough is too sticky, add a little more flour, one tablespoon at a time, until it becomes more manageable.
- First Proof
Place the kneaded dough in a lightly oiled bowl and cover it with plastic wrap or a damp kitchen towel.
Allow the dough to rise in a warm, draft-free place for about 1 hour or until it has doubled in size.
- Shaping
Once the dough has doubled in size, punch it down gently to release the air.
Divide the dough into three equal portions and shape each portion into an oval.
Fold one side of each oval towards the center, then fold the other side over to create a three-layered stack.
Roll each stack tightly from one short end to the other to form a loaf shape.
- Second Proofing
Place the shaped dough into a lightly greased 9x5 inch loaf pan, seam side down.
Cover the pan loosely with plastic wrap or a damp cloth and let the dough rise again in a warm place for about 40 minutes to 1 hour, until it nearly reaches the top of the pan.
- Baking
Preheat your oven to 350°F (175°C) while the dough is undergoing its second proof.
Lightly beat an egg to make the egg wash and gently brush it over the top of the risen dough.
Place the loaf pan in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.
If the top of the bread browns too quickly during baking, tent it loosely with aluminum foil.
- Cooling and Enjoying
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
Transfer the bread from the pan to a wire rack to cool completely before slicing.
Enjoy your freshly baked Japanese milk bread! It's delicious on its own, toasted with butter, or used for sandwiches.
- Ensure the Tangzhong paste is cooled to room temperature before adding it to the dough. This helps in achieving the desired texture of the bread.
- For optimal dough rising, place the covered bowl or loaf pan in a slightly warmed oven (turned off) or near a warm spot in your kitchen.
- Apply the egg wash lightly with a pastry brush to avoid pooling on the dough’s surface, which can hinder proper browning and texture development.
Have Fun Baking!