Description
Japanese Milk Bread is a soft, fluffy delight that melts in your mouth, making it perfect for breakfast or as a snack. With its subtly sweet flavor and golden crust, this versatile bread can be enjoyed plain, toasted, or transformed into scrumptious sandwiches. Using the tangzhong method ensures freshness and softness, inviting bakers of all skill levels to experience the joy of homemade bread.
Ingredients
Scale
- 4 cups all-purpose flour (500g)
- 1 cup whole milk (240ml), warmed
- 2 tsp active dry yeast (7g)
- 3 tbsp sugar (45g)
- 1 tsp salt (5g)
- 3 tbsp unsalted butter (42g), melted
Instructions
- In a bowl, combine warmed milk and yeast; let sit for 5 minutes until frothy.
- In a separate bowl, mix flour, sugar, and salt.
- Combine wet and dry ingredients along with melted butter; stir until a shaggy dough forms.
- Knead on a floured surface for about 10 minutes until smooth and elastic.
- Place dough in an oiled bowl; cover with a damp cloth and let rise for about 1 hour until doubled.
- Punch down the dough, shape it into a loaf, place in a greased pan, cover again while preheating oven to 350°F (175°C).
- Let rise until fluffy; bake for 30-35 minutes until golden brown.
- Allow cooling before slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bakery
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg